Author Notes
This recipe is always begged for by family and friends, much like myself it is subject to change but the heart is always the same... —DUZE @BakingBackwards
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Ingredients
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3
ripe avocados
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4
cloves garlic, minced
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1
small tomato, finely chopped
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1/4
spanish red onion, finely chopped
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1/2
red bell pepper, finely chopped
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2
limes, zest and juice
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1 pinch
coarse sea salt, NOTE: THIS CAN BE REPLACED WITH A DASH OF SOY SAUCE FOR A HINT OF UMAMI
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1/4
large lemon juiced
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1 tablespoon
sour cream
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1 pinch
dried red chilli flakes
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1 splash
red wine vinegar
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2 teaspoons
extra virgin olive oil
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1 teaspoon
freshly cracked black pepper
Directions
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Scoop out the flesh of the avocados and place in a medium sized mixing bowl. Mash up with the salt and garlic.
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Stir in the juice and zest of the citrus.
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Stir in the chopped vegetables.
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Stir in the spices. Then incorporate the olive oil, vinegar and sour cream. Drop a pit in the bowl and wrap with saran if storing in the fridge before serving to prevent dip from oxidizing.
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Serve with whatever you fancy, I like blue tortilla chips. Also nice with pita or spread on toast with tomato slices on top with a touch of evoo and sea salt.
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ENJOY!
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