Creamy Avocado-Green Chile Dip
Makes about 1-1/2 cups
Cool and creamy, this dip contrasts well with
the zestier Fire-Roasted Salsa. Unlike guacamole,
this avocado dip doesn't turn that ugly brown
color, even after a day or two in the fridge. Make
it in minutes using a medium or standard sized
food processor, or chop and mix the ingredients by
hand.
2 cloves garlic, peeled
1/4 cup loosely packed fresh cilantro
1 (4-ounce) can diced green chiles
1/2 cup low-fat sour cream
1/2 teaspoon salt, or to taste
1 large ripe, avocado, halved
With the food processor running, drop the
garlic cloves and cilantro into the feed tube and
process until finely chopped. Add the green chiles,
sour cream, salt and scrape the avocado flesh into
the work bowl. Process until blended into a
smooth, creamy dip. Serve lightly chilled or at
room temperature for fullest flavor
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Recipe submitted by 'Bean' |
