Tasty Avocado Dip

There’s so much I love about Mexican food. It’s fast, easy, cheap and – in my humble opinion – delicious. What I love most about Tex-mex dishes is that virtually every recipe uses the same set of ingredients, just in a different shell.

I started with a basic recipe for guacamole from my vintage Good Housekeeping Cookbook circa 1963 and made a few alterations.

Don’t let the long(ish) list of ingredients fool you. It really comes together quickly. Simply chop up all of the ingredients listed below with a pastry blender and you’re done.

Sometimes I’ll make a batch and my husband and I will eat it with chips for a light dinner. I hope you enjoy it. No shell required.

Avocado Dip

1/4 cup red onion

1 tomato

2 large ripe Haas avocados (the ugly brown ones)

1-2 tsp kosher salt

2 tsp lemon juice

2 T sour cream

1 tsp olive oil

2 tsp minced garlic

3 T cilantro

Coarsely chop all ingredients and add them to a mixing bowl. Using a pastry blender, finely mash to combine all ingredients. Serve with blue corn tortilla chips.

Makes 8 servings

Tip:  Store leftovers in the fridge with the plastic wrap touching the surface of the avocado dip to keep it fresh and bright green.

Published in: on October 21, 2010 at 12:15 pm  Leave a Comment  

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