This recipe was very useful for me as a student, when friends came and I needed something to botanize and, in passing, to reduce hunger, I share it with you here.
Learn more about Adalid Blanco
Ingredients4 portions
Preparation
With an immersion blender beat the cheese, tuna and avocado.
Chop the jalapeño peppers in small squares and add to the previous mixture, in addition to a little of the vinegar of the chilies (add little by little to take care of the consistency of the dip)
Season with salt. Serve with cookies.
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