Monday, March 29, 2010
Cannot Get Enough!
I was surfing the Internet recently, looking for a good recipe for sweet potato fries, when I accidentally came across this avocado dip recipe from Ingrid Hoffman on the Food Network Website. It is the recipe for a dip that she eats with her sweet potato fries. I didn't have all the necessary spices for her version of the fries, but the dip recipe looked really, really good, so I decided to make it anyway and now the girl and I are totally addicted!
We eat it on carrot sticks mainly, but also on "Hint of Salt Saltine Crackers"...because I'm allowed to eat those. I have also put it on my breakfast tacos, and it was amazing there too. I suspect it's pretty good on chips, although I'm not allowed to eat those, so you'll have to try that one out for yourself. I still haven't tried the version of sweet potato fries that are supposed to accompany the dip, but I have several sweet potatoes just waiting to be made into fries, so I'll be checking that out soon too!
As with most recipes, I did change things up just a bit to fit in with my diet needs as well as palate choices. So you can click the link above to get the original recipe, or if you like a bit more avocado and a lot more kick, you can try my version below. One tip I will point out is to use Haas Avocados in this dip. In Ingrid's recipe she mentions that Haas Avocados will produce a smoother dip...she is correct! I used a different kind on my latest batch because they were on sale, and the dip came out with small chunks that I could not process out. It still tastes good, but smoother is just nicer with a veggie dip. Also, the original recipe calls for you to remove the seeds from your jalapeno before adding it to the dip. Ahem. We are Texas women over here, and that would have just been sacrilegious...plus, the girl likes her heat!
TEXAS-STYLE AVOCADO DIP
2 Haas Avocados (be sure they're ripe...aka soft)
1 tablespoon diced red onion
1 clove garlic
juice of 1 lime
1/3 cup cream cheese
1/3 cup mayonnaise
Putting it all Together:
Slice the avocado in half and remove the pit. Scoop the meat of the avocado out of the skin with a spoon, cut into chunks and toss in the food processor.
Slice the jalapeno in half-lengthwise, then in half-lengthwise again, then dice into smaller bits and throw it all into the food processor with the avocado...seeds and all!
Mince the clove of garlic and add it and the onion to the food processor as well.
Cut the cream cheese into small chunks and throw it in with everything else.
Add the mayo and the lime juice and get ready to blend!
Process at high speed until all ingredients are well blended and smooth.
Add pepper to taste.
*Note: the above picture is random, not an actual picture of this dip. This dip will be a lovely pale, pale green and very smooth. Also, I have tried this with low-fat cream cheese, and light mayo. I kept the light mayo, but went back to regular cream cheese because it made the dip too runny to use the low fat version...AND the low fat/fat free cream cheese has more salt in it than the regular version. While I'm allowed a very small amount of dairy each day, salt is a big no-no, so that influenced my choice as well. But feel free to experiment with what you like and make it any way you want!