Mike's Creamy Avocado Dip & Spread

Name: Mike's Creamy Avocado Dip & Spread
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Dip/Spread; 3 EX LG Fresh Avocados [or, 5 medium]; 2 tbsp Dried Cilantro; 1/2 Cup Philadelphia Jalapeño & Onion Cream Cheeses [mixed]; 1/2 Cup Sour Cream; Juice Of 1 1/2 Limes [+ reserves for topping]; 3 Pinches Salt [or, to taste]; 2 Pinches Fresh Ground Black Pepper; 1/4 tsp Ground Cumin; 1 1/2 tbsp Dried Garlic; 2 tbsp Dried Cilantro; 1 tbsp Dried Jalapeños; 2 tbsp Dried Chives; 1 tsp Dried Red Pepper Flakes; Whole Milk [to taste - for thinning]; 1/2 Cup Fresh Purple Onions [+ reserves for garnish]; 1 Extra Firm Tomato [optional - added last]; 4 Radishes [minced - for garnish]; ● Serving Options; Assorted Bell Peppers; Tortilla Chips; Assorted Breads; Fresh Carrots

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

We use this delicious, refreshing creamy avocado recipe as a dip, a healthy topping for baked potatoes, a spread for tortas/tacos/burritos/seafood sliders and Southwestern burgers. Also, as a tasty Mexican salad dressing. We even regularly dip our French Fries into this dip.

Feel free to employ fresh vegetables and herbs if you know all will be used at one party setting. If not, utilize dried herbs for a longer lasting dip/spread. Since I'm making this for my wife's co-workers lunch tomorrow - I'm going with all dried.

At the last moment - prior to serving - I'll always add chilled minced purple onions and chopped extra firm tomatoes for additional texture and bite. But, that's all up to you! Have fun with this easy, versatile recipe!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

10 mins

4 servings

● For The Dip/Spread
3EX LG Fresh Avocados [or, 5 medium]
2 tbspDried Cilantro
1/2 CupPhiladelphia Jalapeño & Onion Cream Cheeses [mixed]
1/2 CupSour Cream
Juice Of 1 1/2 Limes [+ reserves for topping]
3 PinchesSalt [or, to taste]
2 PinchesFresh Ground Black Pepper
1/4 tspGround Cumin
1 1/2 tbspDried Garlic
2 tbspDried Cilantro
1 tbspDried Jalapeños
2 tbspDried Chives
1 tspDried Red Pepper Flakes
Whole Milk [to taste - for thinning]
1/2 CupFresh Purple Onions [+ reserves for garnish]
1Extra Firm Tomato [optional - added last]
4Radishes [minced - for garnish]
● Serving Options
Assorted Bell Peppers
Tortilla Chips
Assorted Breads
Fresh Carrots

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Steps

10 mins

1

Here's all you'll need.
Chips not pictured.
2

Blend everything together except for your Serving Options and tomatoes [if opted] until smooth.
Thin with whole milk to your desired consistently.
Refrigerate for 2 hours. Especially if using dried herbs.
3

Serve with chilled sliced vegetables, chips, crackers, smear on sandwiches or thin with milk to make a healthy Mexican dressing.
Lightly drizzle dip top with lime juice to keep your dip from browning.
Garnish [or, confetti] your dip with minced purple onions, minced radishes, minced jalapeños and Cilantro leaves.
Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on April 11, 2016 20:03

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!