Festive Avocado Dip | Blog to Taste

Monday, December 23, 2013

Festive Avocado Dip

Avocados and I have not always been friends, but since going completely milk free a few years ago our relationship has flourished. As has my relationship with mayonnaise, I guess their creamy factors have just been bumped up in my taste profile. 


  • 2 avocados
  • 1 cup sour cream (or Tofutti Sour Supreme if you are lactose intolerant like me, you could even use Mayo- if you are Holly)
  • 1/2 cup packed fresh cilantro leaves
  • 1 lime
  • 1 jalapeno, deseeded and finely chopped (this can be adjusted to fit your preferred heat level)
  • 1/2 cup sweet onion, finely chopped
  • A couple roma tomatoes, brained (I'll describe this process below) and chopped small
  • 1/2 teaspoon coarse salt
  • Tortilla chips (Jaunita's brand if at all possible- Yum!)

  • I start by what I call "braining" the tomatoes. It's really just deseeding them, but i feel like I am preforming brain surgery every time I do it, and it has somehow gained a nickname. Somewhere along the line i have learned that Roma tomatoes are the best for this. wether they have less seeds or more flesh, i am not sure, but i do know that you could easily substitute any other tomatoes if you would like. Basically you cut the tomatoes into quarters, and then using a sharp knife, scoop out the seeds and center membrane of the fruit. leaving just the flesh that is attached to the skin. Is this sounding like surgery yet? 

Then chop the tomatoes into small squares, like you would find in Pico De Gallo salsa (remind me to post my recipe for Pico later!)

Then I chop my onion, because this and the tomato are the hardest parts of the recipe and I like to get those over with first. 

Next, I wipe the tears out of my eyes ad thank the onion for ruining my makeup. Then I assure myself that cooks don't need to look pretty anyway and get on with the recipe.

I rough cut the cilantro leaves and jalapeno because I know I can leave the real chopping the food processor. 

Into my food processor I put everything else: both avocados, sour cream, cilantro, lime juice, jalapenos and salt in the food processor, and whiz it all together till smooth. 

Then transfer to a bowl and fold in the onion first, then the tomato. Remember that tomatoes are delicate little things, and you don't want them to fall apart or get bruised while stirring. 

Now it's ready for eating! Personally if i am preparing for a party, I like to put it in a cute bowl and garnish with cilantro leaves, mexican cheese, or even a dusting of paprika, but that is all up to you!