Chow Chow Dip (serves 8)
1 large avocado, mashed
Salt and pepper to taste
250 ml/1 cup soured cream
1 cup smoked bacon lardons, cooked on the stove and drained
250 ml/1 cup shredded cheese (cheddar, gouda, Monterey Jack, or any smoked cheese all work well)
250ml/1 cup of The Garden of Eva’s American Southern Chow Chow, drained
Season the avocado with salt and pepper. Spread it in the bottom of a large bowl. Add the soured cream and spread over the avocado. Spread the bacon lardons on top of the soured cream (omit if you’re a vegan or vegetarian). Spread the chow chow on top. Sprinkle the cheese on top. Keep refrigerated until you’re ready to serve with tortilla chips, or cut up vegetables like carrots celery, broccoli, or cauliflower.