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Creamy Avocado Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"Chunky guacamole is, of course, the most authentic way to go, especially when serving it with tortilla chips. But there are times when a thick but creamy avocado dip would work better (think of crudités or potato chips), and that's when to use this recipe. I learned it during my student days in Mexico, when my landlady served it as a table sauce."

List of Ingredients

â—¦ 2 ripe Hass avocados, pitted and peeled
â—¦ ½ cup Mexican crema or sour cream
â—¦ 1 tablespoon grated onion (use the large holes of a box grater)
â—¦ 2 teaspoons seeded and minced jalapeño
â—¦ 1 clove garlic, crushed through a press
â—¦ Salt to taste
â—¦ Chopped tomatoes for garnish
â—¦ Chopped fresh cilantro for garnish


Recipe

Combine the avocados, crema, onion, jalapeño, and garlic in a food processor and process until smooth. Season with salt (avocados tend to take a good amount of salt, so don't be shy.)

Transfer to a bowl and press a piece of plastic wrap directly on the dip surface to keep out air and discourage discoloring. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 1 day.

Stir the dip well. Garnish with chopped tomatoes and cilantro, and serve chilled.

Makes 2 cups


What to Dip:
• Tortilla chips
• Carrot sticks
• Celery sticks
• Cherry tomatoes
• Cucumber slices
• Zucchini slices