Mint and avacado dip

By Hummusit • January 18, 2011 • 0 Comments

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Author Notes: A friend's brother taught me how to make this when we were in high school- over twenty years ago. (ouch!) I doubt that he still remembers it.

It originally calls for labaneh, a middle-eastern cheese. You can make your own labaneh by mixing plain yogurt with a little salt, and draining it in a cheese cloth for a few hours. I've made it with sour cream, as well, and it's fine, although the consistency is different. - Hummusit

Serves 4-6

2 avacados
4 sprigs fresh mint
1 garlic clove
4 tablespoons sour cream (or labaneh)
1 tablespoon mayonaise
1 tablespoon olive oil
2 tablespoons lemon juice
salt and pepper

Peel avacados and remove pits. Mash them in a bowl.
Crush the garlic clove and add to mashed avacados.
Remove mint leaves from the stems. There should be at least 20 leaves. Chop finely, and add to avacados.
Add all remaining ingredients, mixing them in well. Cover and let sit for a few minutes before serving.
Bete'avon!