I am excited to star the week off with a recipe that my family has been loving for the past several months. My family loves to go to a local Mexica Restaurant called Los Cucos. There food is great, but the thing that you leave absolutely craving is their creamy avocado dip they serve with salsa as an appetizer when you get there. It is so, stinking good you want to just drink the bowl of it. Basically, I eat so much chips, salsa and this dip that I end up being too full to eat my meal (who doesn’t love leftovers anyway, right?). The other day I played around in the kitchen until I got this recipe just right and I think we nailed it. It is a little spicy, creamy, salty and full of all the right flavors and textures you want in a good dip. The best part about it is this dip is great on SO many things. It’s awesome on fajitas (Fajita Rice Bowls recipe coming tomorrow), used as a dipping sauce for burritos, taquitos, etc. It’s even great on taco-type salad. The possibilities are endless. The bad thing is this dip doesn’t stay around long enough to have leftovers. Beware, if you make this dip for upcoming Super Bowl Parties, it’s going to be gone in a blink of an eye. I hope you enjoy it like we did 😉
Creamy Avocado Jalapeno Dip
16 oz. salsa verde
1 to 1 1/2 cup heavy cream (you can use lowfat sour cream to cut calories, but it won't be as good 😉
3 cloves garlic
1-1 1/2 tsp. salt
1 cup cilantro, chopped
Juice of 1 lime
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Peel and remove the pit from the avocado. Remove the stem from the jalapeno pepper (and seeds if you don't like lots of spice). In a food processor, add the avocados, jalapeno pepper, garlic cloves, cilantro, juice of lime and half of the salsa verde (or less if you don't have room). Puree these ingredients together until fairly smooth (a few small pieces are okay). Add the remaining ingredients to the dip and season with salt as needed. Serve the dip with tortilla chips.
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