If you celebrate Thanksgiving, how was it? Did you have lots of food? I bet you have lots of leftovers. Make use of leftover cranberries (or cranberry sauce) with this Mexican-inspired dip. It's perfect for a light lunch. I'll post a sweet cranberry recipe soon.
- 1 avocado
- 3 heaping tablespoons fresh cranberries, chopped
- 3 heaping tablepoons raw jicama, chopped
- 3 heaping tablespoons baby carrots, finely chopped
- 1T lime juice
- 1/8 tsp. garlic powder
- 1/8 tsp. chile powder
- salt & pepper, to taste
Using a large spoon or fork, mash together the avocado, seasonings & lime juice. Stir in the jicama & carrots, adding the cranberries last. If it is too tart for your palette, reduce the cranberries or add more jicama.