This Lake Day Dip is the ultimate summer crowd-pleaser—fresh, vibrant, and packed with a perfect balance of creamy avocado, juicy cherry tomatoes, and a bright kick from fresh jalapeños. It’s essentially a beautiful, chunky hybrid of fresh guacamole and pico de gallo, making it light enough for a hot day by the water but satisfying enough to fuel an afternoon of activities.
Ingredients:
| Ingredient |
Quantity |
| Ripe avocados |
3 / pieces |
| Cherry tomatoes (diced) |
1 / cup |
| Red onion (diced) |
1/2 / piece |
| Fresh cilantro (chopped) |
1/4 / cup |
| Jalapeño peppers (seeded and diced) |
2 / pieces |
| Fresh lime juice |
2 / tablespoons |
| Salt and pepper |
to taste |
Step-by-Step Directions:
Phase 1: Knife Work & Prep
1.Dice the Fresh Produce: 10 min.
Wash your cherry tomatoes, cilantro, and jalapeños. Dice the cherry tomatoes and half of a red onion. Finely chop the cilantro leaves. For the jalapeños, cut them in half lengthwise, scrape out the seeds and ribs to control the heat, and finely dice the remaining pepper flesh.
2.Prep the Avocado Base: 3 min.
Slice your 3 ripe avocados in half lengthwise, remove the pits, and scoop the rich green flesh directly into a medium-sized mixing bowl.
Phase 2: Assembly & Conditioning
1.Combine and Lightly Mash: 3 min.
Add your diced tomatoes, red onion, chopped cilantro, and jalapeños into the bowl with the avocado flesh. Using a sturdy kitchen fork or a potato masher, gently press and mash the ingredients together until you reach your favorite consistency—keeping it slightly chunky adds great texture.
2.Season and Emulsify: 2 min.
Drizzle the 2 tablespoons of fresh lime juice directly over the mixture. Sprinkle generously with salt and freshly ground black pepper to taste. Give the dip one final thorough fold with a spoon to ensure the lime juice and seasonings are evenly distributed.
3.Garnish and Chill: Optional.
Transfer the dip into a decorative serving bowl. Garnish the top surface with a few extra fresh cilantro leaves or a sprinkle of leftover diced tomatoes for a vibrant pop of color. Serve immediately with salty tortilla chips, or chill covered until ready to head to the lake.
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