Naturally Gluten-Free Dips
Australian Zingy Avocado Dip
Serves 8 people
INGREDIENTS
2 Fresh Jalapeno Chilies
1 Avocado, Coarsely Chopped
¼ Cup Sour Cream
1 Lime, zest & juice
½ Cup Fresh Parsley
½ Cup Fresh Mint
½ Cup Fresh Coriander
1 Garlic Clove, crushed
½ Tsp Ground Cumin
¼ Tsp Ground Coriander
Salt & Pepper, to taste
¼ Cup Olive Oil
1 Tbl Water, optional
1 Small Red Onion, finely chopped
INSTRUCTIONS
Deseed and finely chop 1 jalapeno and set aside. Reserve just a pinch or leaf of each of the fresh herbs, chop fine and set aside.
Deseed and coarsely chop remaining jalapeno and place in a blender with the avocado, sour cream, lime zest and juice, parsley, mint, coriander, garlic, ground cumin and ground coriander. Pulse gently for a moment and taste for salt and pepper then season as desired. Turn the blender back on and with motor running; add oil in a slow, steady stream until smooth and well combined, scraping the side of blender as needed. If the dip is too thick, continue to blend and add the water as needed.
Transfer to a serving bowl and gently mix in half of the red onion and most of the reserved jalapeno. Sprinkle the top with the remaining onion, jalapeno and fresh herbs. Cover and keep chilled until ready to serve.
NOTE: Always read labels carefully
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