2 ripe avocados
1 jar artichoke hearts
1 can sliced black olives
2 garlic cloves, grated
¼ tsp onion powder or 1 tbsp. finely chopped onion
1/8 tsp cumin
2 tsp tarragon vinegar
½ tsp fresh lime juice
Sea salt to taste
Preparation:
In a medium mixing bowl, mash the avocados. Cut the artichoke hearts into pieces. Mix together all ingredients.