Summer means abundant avocados in all their glory.
Here’s a dip that can be thinned down and used as a salad dressing or even a cold sauce for chicken.
Spiciness is a matter of individual taste, so adjust as you like,
This also makes a large, party sized batch, so halve it if you are not sure.
Spicy Avocado Dip
4 large avocados, about 12 oz avocado flesh, peeled and seeded
1/2 cup sour cream (or 4oz softened cream cheese plus 3T cream, coconut milk or half and half)
2 jalapeno peppers, de-capped (seeds optional for heat)
1 bunch cilantro (I love cilantro, use less if you don’t)
1 bunch green onions (about 10, trimmed) chop 3 finely and reserve, rough chop the rest
1 clove garlic, peeled
1/4 cup lime juice
8 finely chopped sun dried tomato halves, optional
salt and pepper to taste
In a food processor, pulse the jalapeno, onions, cilantro and garlic until it’s finely chopped, then add everything except the reserved onions and tomatoes.
Pulse to completely puree the mixture.
Spoon into a bowl and fold the remaining onions and tomatoes in, taste and adjust the salt and pepper.
Refrigerate with a piece of plastic wrap pressed tightly against the surface, until ready to serve.
To thin for dressing or sauce: add more sour cream or heavy cream (coconut milk, etc) plus either more lime juice or vinegar. A few drops of stevia also make this a little different. You could add mango puree as well.