Creamy Avocado Dip

I've made this low carb dip so many times now I could do it in my sleep. If you add the water to it, it's smooth enough to use for a thick dressing on a salad with grilled chicken or tuna. Without, it's a great dip for shrimp or served with salmon, or spicy chicken strips.

Ingredients:
2 medium, ripe avocados
1 very small onion (preferably a sweet one, but I use whatever I have)
2 cloves of garlic (can be adjusted to taste)
Juice of one lime
4 tablespoons extra-virgin olive oil
Splash of water (optional)

I usually just wait until the avocados at my local store are ripe before making this. Ripe avocados should have darker, almost black skin, and should give just a little if you push with your thumb. Too-ripe and they feel soft and mushy to the touch.

If you need to ripen them at home, don't store them in the refrigerator or they'll stay like little rocks. Instead, put them in a brown paper bag and leave out on the counter and they should be ready in a few days.

The easiest way to prepare is to slice the pear lengthways, and then twist the two sides against each other until they come loose:

Then you can peel off the skin (if the avocado is ripe enough, it should come off very easily), and dig out the stone. Don't throw the stone away though!

Now, for the dip, peel the onion and garlic cloves, slice them in half and throw into the blender. Squeeze the lime juice on top, and blend until everything is chopped. (As you can see, I like mine a bit more garlicky - three cloves in this one!)

Add the avocado halves to the onion mixture, and some freshly ground black pepper.

Then blend! As soon as the mixture starts getting smooth, add the olive oil slowly. (I do this spoon by spoon through the top of the blender.) After this step, you should have a creamy, smooth consistency:

Stop here if you're using as a dip, but if you want a more dressing-like consistency, add some water (less than 1/4 cup total) until you get your desired thickness.
I stuck with the dip, and added some more pepper on top:

A friend of mine swears that leaving the stone in any avocado mix (she makes amazing guacamole) prevents it from turning brown.

I try and leave this in the fridge to sit for at least an hour before serving, so the flavors have more time to meld. Then serve with your protein of choice!

Counts for this recipe:
1065 calories
107g fat
34g carbohydrate - 25g fiber = 9g usable carbs
8g protein

Comments

[Scott Kustes]

Ooohhh, this looks delicious! I love guacamole (and make some pretty mean guac myself). I also just so happen to have 2 avocados sitting on my counter ready to have something done to them. Thanks for this recipe Kate!

Also, putting the stone in the guacamole doesn't do a thing for staving off oxidation. My father-in-law sticks to the same kitchen myth, but nonetheless it is a myth (Google will prove it). To hold off oxidation, squeeze a touch of lime juice over the top after you put it in the container of choice.

Cheers
Scott Kustes
http://modernforager.blogspot.com

[Kate Welch]

Scott,
I stand corrected!

"Myth: Leaving the avocado pit in the bowl will prevent guacamole from turning brown.

Truth: Enzymes in an avocado's flesh become discolored when exposed to oxygen. Leaving the pit in your guacamole keeps only the portion under it green." from Wired Magazine, "The Thermochemical Joy of Cooking"
http://www.wired.com/wired/archive/12.06/cooking_pr.html

I hope you enjoy the recipe though!