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Submitted to the My kosher recipe contest
A colorful, bright, refreshing dip, which is the perfect appetizer for a dairy Shabbat dinner. This can be made ahead and kept in the fridge until serving.1 ripe avocado
1 cup cottage cheese or ricotta cheese
3 tablespoons olive oil
a pinch of salt
a small bunch of parsley
juice of 1/2 lime or lemon (less or more depending on personal preference)
Combine all of the ingredients together in a blender or food processor and blend until smooth.
Add the dip onto the serving platter and drizzle some more olive oil and sprinkle some salt on top.
Serve with crackers, pita, chips or fresh veggies.
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