Avocado Yoghurt Dip Recipe
Not your average guacamole, this dip includes shallots, bell peppers,
green onions, and fresh herbs. Serve with tortilla chips.
INGREDIENTS:
2 to 3 shallots, coarsely chopped
1 small sweet red or white onion, coarsely chopped
1/2 small green bell pepper, coarsely chopped
2 tablespoons chopped green onion tops
2 large ripe avocados, peeled, pitted, and coarsely chopped
1-1/2 tablespoons fresh lemon juice, or to taste
1/2 cup plain yoghurt or sour cream (see Note)
1/4 cup mayonnaise
1 teaspoon crumbled dried dill or tarragon, or to taste
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Coriander sprigs
Tortilla Chips
PREPARATION:
Creme Fraiche Place shallots, onion, bell pepper, and green onion tops
in a food processor or heavy-duty blender and process until finely
minced.
Add avocados and lemon juice and process until no lumps remain. Add
yoghurt, mayonnaise, dill, salt, and white pepper, processing until
completely combined. Taste and adjust seasonings if need be.
Pour into serving dish. Place a piece of plastic wrap on the surface of
the dip, making sure it touches the dip all the way around, and chill
for several hours. Garnish with coriander (cilantro) just before
serving. Serve with tortilla chips or vegetable crudites. Use within 24
hours. With longer storage, the dip may begin to turn dark and separate.
Note: You may substitute for the yoghurt or sour cream, if you wish.
Yield: About 3 cups
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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