Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Okay, you look at the photo and you think 'guacamole'. Look closer. There are actually pieces of diced avocado blended with smooth avocado. You can keep thinking guacamole but this takes it up a notch. Fresh diced tomatoes, jalapeno, parsley and cilantro accentuate that when-am-I-going-on-vacation yearning.
I recently made 18 pounds of this for an event with 14 tables of 8. As I filled a bowl for each table, I questioned my calculations. What was I thinking? It seemed an obscene amount per table. The lead server just shrugged as she carried the tray to the dining room. Oh well. Clearing the salad course, the same lead server came back with empty dip bowls. Lasted all of about 5 minutes. This is some good avocado dip!
|Number of servings:||8 - 10|
|Main Ingredient(s):||Tomatoes - Fresh, Avocado|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Wash the avocados. Peel the riper of the 2, slice in half and remove the pit. Put the pit in a mixing bowl. Put the peeled avocado into the bowl of a food processor. Process until very smooth. Add the avocado paste to the bowl with the pit. Add the lime juice and stir.
Peel the 2nd avocado and remove the pit. Dice the avocado into about 3/8" pieces and add to the bowl with the avocado paste. Gently stir.
Prep the rest of the ingredients and add to the bowl going easy on the jalapeno. You can add more to taste. Gently stir until blended leaving the pit in the bowl. This helps prevent the dip for turning brown. Taste for the right balance of salt, vinegar and jalapeno. Chill until ready to serve.
Recently viewed recipes:
Guasacaca (Chunky Avocado Salsa)