Start to finish: 10 minutes
3 ripe avocados, peeled and pitted
8 ounces cream cheese, room temperature
2 tablespoons balsamic vinegar
1/4 cup chopped black olives
1/2 cup chopped Peppadew peppers
1/4 cup chopped marinated mushrooms
Salt and ground black pepper
In a food processor, combine the avocados, cream cheese and balsamic vinegar. Process until smooth. Transfer the mixture to a medium bowl, then mix in the olives, Pappadews and marinated mushrooms. Season with salt and black pepper.
If not serving immediately, cover with plastic wrap, pressing it onto the surface of the dip.
Per serving: 120 calories; 100 calories from fat (83 percent of total calories); 11 g fat (4 g saturated;0 g trans fats); 15 mg cholesterol; 4 g carbohydrate; 3 g fiber; 1 g sugar; 2 g protein; 85 mg sodium.