Creamy Avocado Dip
You can never have too many hor d'oeuvre recipes, so give Creamy Avocado Dip a try. This recipe makes 6 servings with 112 calories, 1g of protein, and 10g of fat each. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have avocados, jalapeno, lime juice, and a few other ingredients on hand, you can make it. This recipe is liked by 433 foodies and cooks. It is brought to you by Cookie and Kate. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes around 5 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, you might also like recipes such as Creamy Avocado Dip, Creamy Avocado Dip, and Creamy Avocado Dip.
Servings: 6
Preparation duration: 5 minutes
Ingredients:
2 large avocados, halved and pitted
½ cup lightly packed fresh cilantro (some stems are okay)
1/3 cup lime juice (from about 2 ½ limes)
1 small jalapeño, seeds and ribs removed, roughly chopped
2 tablespoons water, more as needed to thin
½ teaspoon fine sea salt
Equipment:
food processor
blender
bowl
Cooking instruction summary:
Instructions Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeo, water, and salt. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.) If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if its not quite flavorful enough. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.
Step by step:
1. Using a spoon, scoop the flesh of the avocados into a food processor or blender.
2. Add the cilantro, lime juice, jalapeo, water, and salt.
3. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
4. If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if its not quite flavorful enough.
5. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.
Nutrition Information:
covered percent of daily need
