Saturday, July 2, 2011

Avocado Dip

            Last summer I was making my friend Pat’s fabulous recipe for avocado salsa from her family cookbook. It called for a bottle of Italian dressing, which I didn’t have in the house. So I improvised with what I had on hand. The dip was a huge success and I was asked to make it for a couple of other gatherings that summer.
            I found myself making it again this morning and decided it would be fun to share it with you all our there in cyberspace. This recipe is a breeze if you have a food processor—just be sure and chop the avocados by hand or you’ll end up with something more like guacamole. I wish you all a wonderful weekend with family and friends. Happy Birthday America!

Avocado Dip

4 plum tomatoes—seeded and finely chopped

1/2 cup red onion—finely chopped

2 medium avocados

1/2 t. salt

2 T. chopped parsley

1 or 2 cloves of garlic—minced or pressed

The juice of 1 lime

cider vinegar (approximately 1/4 cup)

1 T. honey

3 T. extra virgin olive oil

additional salt and pepper to taste

1.) Stir onions & tomatoes together with salt in a sieve or strainer and set aside. The salt will help the liquid leave the vegetables so your dip will be thicker.

2.) Dressing: Juice lime into a measuring cup. Add enough vinegar to make 1/2 cup. Add honey & olive oil and set aside

4.) Chop avocados and place into a bowl. Whisk dressing thoroughly and toss with the avocados.

5.) Add remaining ingredients, cover tightly and refrigerate for at least one hour. Keeps for two or three days.

6.) Serve with tortilla chips.