3 ripe avocados, peeled and pitted
8 ounces cream cheese, room temperature
2 tablespoons balsamic vinegar
¼ cup chopped black olives
½ cup chopped PEPPADEW® peppers
¼ 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, PEPPADEW® peppers 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.