Creamy Avocado-Green Chile Dip
by Kate Heyhoe
Makes about 1-1/2 cups
Cool and creamy, this dip contrasts well with the zestier Fire-Roasted Salsa. Unlike guacamole, this avocado dip doesn't turn that ugly brown color, even after a day or two in the fridge. Make it in minutes using a medium or standard sized food processor, or chop and mix the ingredients by hand.
2 cloves garlic, peeled
1/4 cup loosely packed fresh cilantro
1 (4-ounce) can diced green chiles
1/2 cup low-fat sour cream
1/2 teaspoon salt, or to taste
1 large ripe, avocado, halved
With the food processor running, drop the garlic cloves and cilantro into the feed tube and process until finely chopped. Add the green chiles, sour cream, salt and scrape the avocado flesh into the work bowl. Process until blended into a smooth, creamy dip. Serve lightly chilled or at room temperature for fullest flavor.
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created January 1999