Avocado dip Mexicano
Updated On: May 04 2011 06:49:23 AM CDT
Makes 1 cup
Add a Latin twist to your party fare with this easy-to-prepare, crowd-pleasing dip. Use fresh Hass avocados from Mexico, and serve the dip with healthful accompaniments, such as vegetable sticks like celery or jicama. There is also a wide variety of baked bite-size crackers available on the supermarket shelves.
1 fully ripened Mexican Hass avocado, cut into ¼-inch cubes
1 tablespoon finely chopped green onion
1 teaspoon fresh lime juice
¼ teaspoon minced garlic
¼ teaspoon salt ¼ teaspoon freshly ground pepper
Combine all the ingredients in a small bowl, taking care not to mash the avocado.
For Fiesta Avocado Dip:
Combine half of the above mixture with 2 tablespoons shredded pepper jack cheese, 2 teaspoons finely chopped oil-packed sun-dried tomatoes (drained), and 2 teaspoons finely diced jalapeño chili. Gently fold in the remaining avocado mixture. Makes about 1 cup.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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