Guacamole Dip
This spicy Mexican avocado dip gets its body from cream, sour cream or yoghurt instead of mashed avocado alone. Garlic, onion, cilantro stems and an optional serrano go into the blender first, so the heat is spread evenly through the dip. A few quick pulses keep it from turning to paste. Quantities are loose by design, so you can adjust the thickness with milk and the heat with the chile. Serve with corn chips, totopos or potato chips.
Instructions
Put the garlic, onion pieces, cilantro and serrano pepper, if using, into a blender or food processor. Pulse for a few seconds only, so the aromatics are chopped but not turned to paste.
Halve the avocado and scoop the flesh into the bowl. Add the cream and pulse again for a few seconds.
Taste the mixture and add salt or more of any seasoning you want. Pulse a little more to blend everything in.
If the dip is too thick, add a tablespoon of milk and pulse again. Repeat only if it still needs loosening.
Serve right away, or store it with plastic wrap covering the mixture.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
