How to Make a Really Good Avocado Dip

Create an avocado dip for your next party.

Spanish explorers found avocados in northern Mexico and Central and South America during their expansionist period. Historians believe the Incans cultivated the trees at least as far back as 750 B.C. Continue the tradition in your own home with a seasoned avocado dip. This version is best served with crackers or thick chips or veggie strips. It makes a excellent party dip or luncheon appetizer. An exotic use for this dip would be to place a scoop on hot baked potatoes and serve as a side item to a grilled steak or chicken.

Things You'll Need

• 2 large ripe avocados
• 16 ounces sour cream
• 2 tablespoons Parmesan cheese.
• 2 medium tomatoes, ripe and firm
• 1 medium onion
• 1 tablespoon cayenne pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons lemon juice

Instructions

1. Cut the avocados in half, remove the seed and scoop the flesh into a mixing bowl. Mash the avocado until it is smooth. Add the lemon juice quickly and mix thoroughly to prevent discoloration of the avocado.

2. Chop the onion finely in a food processor. Add to the mixing bowl with the sour cream, cheese, cayenne pepper and garlic powder.

3. Dice the tomatoes and toss them and the juice into the mixing bowl as well. The fresh tomato juice adds needed moisture and flavor to the avocado dip.

4. Stir all of the ingredients thoroughly and then chill, covered, in the refrigerator until serving time. Serve in a bowl with an ice chip nest to keep the dip cool.

References

• California Avocado Commission: California Avocado History