- 3 Avocados From Mexico
- 2 tablespoons olive oil
- Juice of ½ a lime
- 1 cup sun-dried tomato
- 2 cups white wine
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
- In a bowl hydrate the tomatoes along with the wine until they are soft.
- Cut the tomatoes into small pieces.
- In a separate bowl mash the avocados.
- Add lemon, oil, salt and pepper, and mix well.
- Add the tomato and the parsley.
- Mix and serve with tortilla chips or pita bread.