Diane's Supreme Avocado Dip
Source of Recipe
From "Dip It!" by Rick Rodgers
Recipe Introduction
"My friend and colleague Diane Phillips and I love to swap recipes. She's known at cooking schools across the country for her hassle-free approach to cooking, and, like many busy cooks, she is not afraid to use convenience foods. Whenever I serve this dip, a mild-mannered guacamole with ranch dressing tendencies, my guests love it."
List of Ingredients
◦ 4 ripe Hass avocados, pitted and peeled
◦ 2 tablespoons fresh lime juice
◦ Salt to taste
◦ 1 � cups sour cream
◦ 1 cup mayonnaise
◦ One 1-ounce envelope ranch-style dressing and dip mix
Toppings:
◦ 3 plum tomatoes, seeded and chopped
◦ 3 scallions, white and green parts, chopped
◦ � cup shredded sharp Cheddar
◦ One 2 �-ounce can chopped ripe olives, drained
◦ � cup drained and chopped pickled jalape�os
◦ 2 tablespoons chopped fresh cilantro
Recipe
Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
Stir the sour cream, mayonnaise, and dressing mix in a small bowl, blending well. Spread over the avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour. (The dip can be prepared up to this point up to 5 hours ahead.)
Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives, and jalape�os, on the dip, ending with the cilantro in the center. Serve immediately.
Makes about 3 cups
� Make-Ahead: The dip can be prepared up to 5 hours ahead. The chopped toppings can also be prepared up to 5 hours ahead, individually wrapped, and refrigerated, but garnish the dip just before serving.
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