Avocado Sour Cream Dip

There are a gazillion versions of avocado dips available, and this Avocado Sour Cream Dip is my entry into the fray.

It’s a variation on one from Vegetarian Planet by Didi Emmons (one of my favorite veggie cookbooks.)

I upped the avocado and sour cream, decreased the lime and oil, and added onion and red pepper flakes.

I use dehydrated onion and garlic powder in the dip because I find fresh tends to become overpowering as the dip sits. If you prefer fresh, just sub 2 tablespoons / 30 ml fresh minced onion and 1 clove minced garlic.

Either way, serve it with some chips, crackers and veggies

An interesting fact about avocados?

The word is derived from the Aztec word ‘ahuacatl’, which means ‘testicle’.

Yup.

Apparently the fruit on the tree resembles the aforementioned.

A new fact for a new year.

May you find many more in 2017 :).

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Avocado Sour Cream Dip

Prep Time

15 mins

Total Time

15 mins

 

This recipe uses dehydrated onions and garlic powder instead of fresh because they will not continue to get stronger and overwhelm the dip as it sits. If you prefer fresh, you can substitute 2 tablespoons / 30 ml minced onion and 1 minced clove of garlic.

Author: Mary Gillespie

Ingredients

• 2 tablespoons / 30 ml lime juice
• 2 avocados
• 1/4 cup / 60 ml sour cream
• 2 tablespoons / 30 ml olive oil
• 1 tablespoon / 15 ml chopped cilantro optional
• 2 teaspoons / 10 ml dried onion flakes
• 1/2 teaspoon / 2.5 ml coriander
• 1/2 teaspoon / 2.5 ml salt
• 1/4 teaspoon / 1.25 ml ground pepper
• 1/4 teaspoon / 1.25 ml chili pepper flakes

Instructions

1. Pour lime juice into small mixing bowl.
2. Peel, deseed and roughly chop avocado. Toss with lime juice and gently mash avocado with a fork.
3. Add remaining ingredients and mix until evenly combined.
4. If possible, let the dip sit in the refrigerator for 30 minutes before serving to give the flavors time to blend.
5. Serve with tortilla chips and vegetables.