One of the benefits of living in California (besides all the hippies and sunshine — oh, and the fact that we all surf and live at the beach and are legally required to call each other “dude”) is the almost year-round availability of avocados. We are so spoiled with them that when we went out of state to visit a friend we were shocked to learn that avocados were only on the menu a few months of the year. When my friends moved back home they were certainly glad to be back in the fold of friends and family again, but also, the avocados. They really did miss the avocados.
I really hope they are available where you are right now. In this hemisphere we are in the middle of a relentless summer and while avocados are usually available right now they are also cheap. What to do if you’ve had your fill of adding them to sandwiches, salads, and guacamole? All right, maybe you won’t ever get tired of that. I don’t. But you will want to try this creamy avocado dip.
I’ve been mourning the loss of the Everyday Food magazine, but you can still find one of its key players, Sarah Carey, online and cooking up a storm in her web video series. She raved about this dip, and she was right.
The pale jade of the avocado and the cool creaminess of the sour cream blend beautifully with the flavors of lime, cilantro, and jalapeno. I can’t handle the spice of a pepper, so in my case I increased the lime juice and added the white parts of some scallions. If you want the heat, feel free to add it to my adjustments. I think this would be great with fresh or pickled jalapeno.
Serve with tortilla chips, or use as you would use sour cream: on nachos, tacos, or in a layered bean dip. You can even use it as a dip for pita or raw vegetables, and it would make a great filling for hollowed out small tomatoes as an appetizer.
Adapted from this recipe.
- 2 avocados, sliced and pitted
- 1-5 tablespoons fresh lime juice
- 5-7 scallions, white parts only, roughly sliced
- 1 cup sour cream, light or regular
- 1/2 tsp coarse salt
- 1/2 cup fresh cilantro leaves, packed
- 1 fresh jalapeno, roughly sliced
- chips for serving
– Put all ingredients into a food processor and pulse to combine, scraping down with a spatula as needed to thoroughly combine. Tastes good both chilled and at room temperature. Flavors will become more intense the longer it keeps–if it keeps.
– This is most easily and conveniently made with a food processor, but as long as you chop things fine and stir to thoroughly combine, it’s not absolutely necessary.