Twice Baked Potato Casserole

Avocado Vegetable Dip with Tarragon

Ingredients

  • 2 large or 3 medium, ripe avocados
  • 2 Tbsp. lemon juice
  • 1 small, sweet onion, minced
  • 2 shallots, minced
  • ½ red bell pepper, seeded and minced
  • 2-3 Tbsp. minced green onions
  • ½ cup sour cream
  • ¼ cup Duke’s Mayonnaise
  • 2 tsp. TRK French Tarragon or 100% Organic Tarragon
  • salt and pepper to taste

Preparation

Mash avocados with lemon juice. Add all other ingredients and stir well. Refrigerate for at least 1 hour. Serve with tortilla chips, sliced sourdough bread, raw vegetables or potato chips..