Spicy Avocado Dip

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.


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