1 fully ripened Hass avocado
1 Tbsp chopped green onion
1 tsp. lime juice
1/4 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. ground black pepper

Cut the avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt & pepper, being careful not to mash avocado. Makes about 1 cup.

(these next recipes use some of the above dip recipe)

Fiesta Avocado Dip In a small bowl, combine one-half of the Avocado Mexicano Dip with 2 tsp. shredded pepper Jack cheese, and 2 tsp. each chopped sun-dried tomato and finely diced jalapeno. Gently fold in remaining Avocado Mexicano Dip, keeping avocado chunky; garnish with additional diced avocado and thin slices of jalapeno, if desired. Makes about 1 Cup.

Avocado-Crab Dip In a small bowl, combine one-half of the Avocado Mexicano Dip with one 6 oz. an well-drained and flaked crab meat, 1/3 C. softened cream cheese, and 2 T. each minced celery and chopped fresh chives. Gently fold in remaining Avocado Mexicano Dip, keeping avocado chunky. Garnish with additional diced avocado and chives, if desired. Makes about 1 1/2 Cups.

Mexican Spinach Dip In a small bowl, combine one 10-oz. pkg. frozen, thawed and drained chopped spinach with 1/2 cup sour cream, 3 Tbsps. minced onion, 2 T. chopped fresh dill, 1/2 tsp. salt and a dash of ground red pepper.
Gently fold in Avocado Mexicano Dip, keeping avocado chunky. Garnish with avocado slices and dill sprig, if desired. Makes about 1 3/4 Cups.

Posted in recipes, cooking, food by Lisa - January 31st, 2007 |
Tags: avocado, recipe, dip, appetizer, mexican

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