Spicy Avocado Dip
We’ve all read about the health benefits of avocados. This good-for-you-fat staple is part of our regular daily meal plan, and this is our favorite way to indulge. I have to admit, I love making this dip because I use one of my favorite kitchen appliances—my Ninja! Frankly, I don’t know how I got along without it. In fact, when we traveled to the west coast last year for an extended vacation, we stopped at the local “everything-in-one-place” store and picked one up for the duration. Hope the next guest in the vacation property we visited enjoys using this nifty kitchen helper.
Fair warning—the recipe is a bit spicy, so feel free to experiment and turn down the heat to suit your own taste.
2 – ripe avocados
½ tsp crushed garlic
A couple shakes of pepper and himalayan salt
1 – tsp dried red chili flakes
1/2 – cup fresh cilantro (if using dried leaves, reduce to ¼ cup)
1/2 – cup fresh parsley (if using dried leaves, reduce to ¼ cup)
3/8 – cup filtered water
1/8 – cup lime juice
3/8 – cup Macadamia nut oil (you can also substitute extra virgin olive or avocado oil)
Cut the avocados in half and remove the pits (save these for later—see my tips below). Scoop out the meat and slice thinly. Put two halves in a small food processor and add garlic, salt, pepper, half the dried red pepper flakes/cilantro/parsley/ water/lime juice/oil. Then add the other two avocado halves and remaining ingredients.
Pulse about 16-20 times to combine. Check the consistency before going to full processing. If the avocados are still a bit chunky and thick, add a little more water and oil. Now go to processing speed for about 20-25 seconds.
The result is a thick, creamy dip—a perfect complement for a veggie tray or cheese & cracker plate.
Be sure to use ripe avocados for smooth consistency and fresh taste. If they’re “green” when you purchase, leave them out at room temperature for a day or two until they’re soft to the touch.
Store in an air-tight glass jar in the refrigerator. Sprinkle a little lime juice on top as avocados will turn brown when exposed to air. If you’re not serving the dip immediately, you may see this coloring appear at the top. Not to worry – just mix it up before serving.
About the pits . . . I learned this tip last year and have been using it ever since. Rinse the pits well and place in a glass bowl at room temp for a couple days until you see the outer skin begin to dry. Remove the dried skin—the pit should be an ivory color. On a cutting board, slice and dice the pit into small pieces. Then process in a sturdy grinder until well ground. The pit will turn a burgundy color—this is normal. Store the ground avocado pit in an airtight glass container in the fridge. Now you have an additional vitamin-packed “seasoning” you can add to veggie and rice stir-frys, sauces, and dressings. No waste – great taste!
Click on the photos below for the Amazon links and more info for one of my favorite mini-processors and a few other items I use when preparing this recipe