This is another recipe ripped from the pages of Vegetable Planet.
Avocado Lime Dip
1 Haas avocado peeled and pitted
3 tbsp lime juice (I used the zest of the lime as well)
3 tbsp sour cream
3 tbsp chopped cilantro
1 tsp ground coriander
1 garlic clove minced
3 tsp canola oil (the recipe called for 1/4 cup which I thought was obnoxious.
1/4 tsp salt
freshly ground black pepper
(I also added a little fresh mined jalapeno)
In a food processor combine lime juice, zest, sour cream, cilantro, coriander and garlic. Blend well. With processor still running add the oil (I actually think because I lowered the amount so much you can just add in the first step). Mix in salt and pepper to taste.
This can be stored (covered) in the fridge for 5 days.
Rating = So God Damn Good
Oh,
PS
Wanna feel old, it's the 20th anniversary of Mariah Carey's first album. Gulp.
1 comment:
That recipe looks great -- I need to check out that cookbook. By the way, your garden looks great. I would love a garden, hey even a pot full of basil. I have to resort to my trek to the Farmers Market in Coolidge Corner or Copley. But come on $3.50/lb for tomatoes, and $5.00 for really cool looking heirloom ones. I passed on that. I am going to try the dip once I pick up sourcream (or I'll try subbing greek yogurt if I have on hand). Thanks. I really enjoy checking out your blog.
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