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Spicy Avocado Dip |
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Spicy Avocado DipPrep Time: 15 min(s) | Serves: 12 | Difficulty: Intermediate | Ethnicity: Mexican |
Tools: | | cutting board | | food processor | | large chef's knife | | measuring cups | | measuring spoons | | medium mixing bowl | | Microplane | | rubber spatula |
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This recipe is courtesy of Cooks Warehouse in Atlanta, Georgia. | Ingredients: | | 6 avocados - (ripe) | | 3/4 cup(s) sour cream | | 1 jalapeno pepper - (grilled) skin and seeds removed | | 1 tablespoon(s) Worcestershire sauce | | 1 tablespoon(s) Tabasco | | 1/2 bunch of cilantro - washed, dried and chopped | | 1 lime - (juiced and zested) | | 2 garlic cloves - peeled and chopped | | 1 salt and pepper - to taste | |
Steps: | | -Cut avocados in half, remove pit and place pulp in a food processor. (reserve 2 pits) | | -Add remaining ingredients and puree until smooth. | | -Transfer to a non-reactive container, place pits in puree to keep fresh. | | -Serve immediately or keep air tight until needed. | Garnish with diced ripe tomatoes or cilantro sprigs. |
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