Mint and Avocado Dip

By Hummusit
January 18, 2011
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Mint and Avocado Dip

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.

Serves: 4-6

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

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