This can be used for dressing on a salad or as a dip for tortilla chips. If you love cilantro and the taste of lime, you will adore this. It really will keep for days in the fridge and will not turn brown the way that avocado often does. I’m not sure why–I have used lime juice in plain mashed avocado and it did not hold up like this dressing/dip.
Here is the recipe and by the way, it IS a party hit! I have it pictured with some olives thrown in. That is completely optional. I just liked the look. This is a very HAPPY MUFA recipe–
(2) ripe avocados (Hass-the dark greenish black and bumpy variety)
(1) 16 oz carton light sour cream
1/2 cup fresh chopped cilantro
(1) tablespoon ground cumin
(1) cup fresh lime juice
(2)- (3) fresh garlic cloves, peeled and cut in half
1 tsp sea salt
1 tsp freshly ground black pepper
2/3 cup extra virgin olive oil
Cut the avocados in half and remove and discard the pits. Scoop out the flesh of the avocados with a spoon, discarding any brown spots. Combine all ingredients in a blender except olive oil and reserve 1/2 cup lime juice. Start blending on a low speed and pulse. You will probably have to turn off and on and scrape down the sides several times with a spatula or spoon. Add a little of the reserved lime juice at a time to help blend the mixture. Once everything is turning well in the blender, blend for about a minute on a medium to high speed. Turn the blender on the lowest setting. Pour the olive oil through the top hole in the lid of the blender in a very thin small stream until all the oil is added, while the blender is on. Blend for another minute or so to emulsify the oil into the mixture. Pour up into an air-tight container. This makes a lot–at least four cups. It will keep in the fridge and will not turn for at least four days–maybe five or six.
I use this on salads, as a dip for pita chips, instead of plain sour cream on everything. Now, I love lime and cilantro and cumin, so this is something that I came up with. I could eat it every day, and often do. You can also spoon it on tacos. I have even topped a baked potato with it before. It is a party hit and since it will not turn, it holds up extremely well. It has everything in it that is good for you and the MUFA diet–that being the diet that is supposed to create a flat belly and remove stubborn belly fat. You can’t beat the ingredients. And it will serve a lot of people! Keep very cold until just before serving.
Actually I am thinking about serving it at my annual Christmas party in a few months. Doesn’t that look rather festive with the Spanish olives?? Wonder if I can find any red tortilla chips (just kidding)?? Actually I think they make those-although I would probably be concerned about just what was used to make them red.