Chunky Avocado Dip & Spread
Cool avocado gets a slight heated kick with jalapeño and cumin, leaving a lingering heat that is the perfect accompaniment to chips and wraps!
Avocadoes. When you think about them, maybe your first thought is guacamole. Maybe it is slices of fresh avocado in a yummy sandwich. Or maybe, it is using avocado to create a healthy homemade dip for your next get together! (Or just for yourself/family- that is how we did it!) However you think of avocado, your idea of it is guaranteed to get even better after you try this dip.
The cool and creamy avocado combines with the spicier ingredients to create a dip that leaves you with a delicious lingering heat and aftertaste. When used with chips, the salt from the chips adds the next level to this dip and you will be amazed at how quickly it disappears. If you use it in wraps, you will get the extra boost of flavor from this spread and can avoid all the preservatives and chemicals from store-bought dressings and dips.
However you use this, you will have a smooth and creamy experience that will leave you wanting more. If you are having a backyard get-together or are bringing something for a Fourth of July party, this is the dip you should bring. It combines seasonal ingredients in a new way that is not a traditional guacamole.
We ended up using even the broken itty bitty chip pieces of the bottom of the bag to eat this because it was that good. (We then had to move on to Ritz crackers, because, well, when a dip is this good, any salt chip or cracker becomes an acceptable way to get this in your mouth asap).
*You may have been expecting a post from Efrian today- I am going to be posting today and Wednesday because I have some really delicious recipes that we want to make sure to get out to you before the 4th of July, to help you have the best food and fun possible! :)
Chunky Avocado Dip/Spread
Ingredients:
1 avocado, diced (see below on dicing tip!)
1 tablespoon (or so) finely diced onion
8 jalapeño slices, finely diced*
Scant ½ teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon Miracle Whip or mayonnaise
1 ½ tablespoons lemon juice*
Sprinkle of coarse sea salt
Directions:
Dice the onion, jalapeño, and avocado.
To dice the avocado, split it in half length-wise and remove the seed. Carefully use your knife to cut the avocado while it is still in its skin- this makes for much easier cutting than if it is removed from the skin first. Scoop out the avocado with a spoon.
In a medium bowl, combine the diced ingredients along with everything else. Mix it all together with a spoon or spatula, trying to break down the larger avocado pieces.
If you are using this as a dip, using only a little bit of the salt because the chips will provide the extra saltiness. If you are using this as a spread, add up to ¼ teaspoon coarse sea salt to give more flavor
*These are base suggestions for the jalapeño and lemon juice. Start off with these and add more (or less), depending on your taste preferences.
**This is a Rooks to Cooks original. The recipe and all photographs are copyright Rooks to Cooks and may not be used without permission.
Posted on 6/29/14 by KIley
Looking for more great food to help you celebrate with friends and family? Check out these recipes!