Guilty Pleasure
One of my all-time favorite foods is the avocado.
Case-in-point. Here’s the DELICIOUS avocado salad I ordered at a sushi restaurant in Frederick, MD a few weeks ago:
![DSC_3519_small Avocado Salad](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3519_small.jpg)
If I can eat – and love – a “salad” comprised almost entirely of avocado, you know I love ’em.
Of course, it didn’t hurt that it was followed by this:
![IMAG0092_edit Sushi](http://domesticatingkate.files.wordpress.com/2010/06/imag0092_edit.jpg)
(Sorry, took the sushi photo with my phone.)
And this:
![DSC_3516_small Cocktail](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3516_small.jpg)
But anyway. You wanna make me happy? Don’t bring me flowers. Don’t bring me jewelry. Bring me a couple of ripe avocados.
(Or a can of black olives.)
But today, I’m talkin’ about the avocado. A luscious, buttery, and green (happens to be my favorite color) fruit that tastes great plain, but even better when adorning a BLT, salmon, or whipped up into a dip for chips.
I make avocado dip all the time in the summer. It’s my favorite weekend snack, especially when the hubs is out of town. It’s not exactly a healthy treat, but a girl’s gotta have some guilty pleasures, right? Right?!
I’m sure you’re all familiar with guacamole, which is made from avocados mixed with various seasonings, tomatoes, and onion.
The dip I make is quite a bit simpler because it’s really just all about the garlic. And I usually have all of the ingredients on-hand (besides the avocados). I play with the proportions all the time – you’ll notice the amounts in my photos don’t exactly match the amounts below, but below tends to be the proportions I stick with the most and should give you a good base to adjust according to your tastes.
What you need:
- 3 ripe avocados
- 3 cloves garlic, minced (or more if you love garlic like me – less if you plan on making out with someone who didn’t eat this with you)
- 6 Tbsp. sour cream
- 1 1/2 Tbsp. lemon juice
- Salt
- Pepper
1. Start by dicing up your garlic. Mmmm…. garlic. They say garlic smell starts coming out of your pours when you eat it. I say, why is that a bad thing? There are worse things to smell like than garlic.
![DSC_3227_edit_small minced garlic](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3227_edit_small1.jpg)
2. Then slice your avocados length-wise (you’ll have to circle around the seed), chop your knife into the seed, twist, then pop it out. Use a spoon to scoop the delicious avocado innards into a bowl.
![DSC_3223_edit_small avocado](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3223_edit_small.jpg)
3. Add the minced garlic to the bowl.
![DSC_3228_edit_small avocado dip](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3228_edit_small.jpg)
4. Then add the sour cream and lemon juice.
![DSC_3229_edit_small avocado dip](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3229_edit_small.jpg)
The lemon juice helps keep your avocado from turning brown.
![DSC_3230_edit_small avocado dip](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3230_edit_small.jpg)
5. Mix everything together with a fork. (You can also do this in a food processor if your avocados are still slightly hard, but usually mashing it up with a fork works pretty well.)
![DSC_3231_edit_small avocado dip](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3231_edit_small.jpg)
Okay I realize this doesn’t exactly look appetizing, but trust me. It’s yummy.
6. Season to taste with salt and pepper, dip in a chip, and enjoy!
![DSC_3241_edit_small avocado dip](http://domesticatingkate.files.wordpress.com/2010/06/dsc_3241_edit_small.jpg)