1 bag of Garlic Parmesan Pretzel Crisps®
4 avocados diced
1 lime, juiced
1/4 cup sour cream
1/2 cup frozen artichoke, thawed, drained and diced
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 medium onion, finely diced
2 Roma tomatoes, seeded and diced
2 tablespoons green onions, chopped
1 garlic clove, minced


  1. In a large bowl, toss avocado with lime juice to coat. Then, add sour cream, artichoke, salt, curry powder, onion, tomatoes, green onions and garlic and mix with a fork. The avocado will break up a little making the dip creamier, but try to keep the chunks mostly intact. Serve with Garlic Parmesan Pretzel Crisps®.

Recipe Courtesy of Amy Tong