Creamy, cool, and smooth, this guacamole dip whips up fast in a food processor for a healthy afternoon snack. Serve with crunchy raw vegetables or homemade baked corn chips. You can also use it like a creamy sauce with grilled flank steak or chicken along with fresh salsa.
Creamy Avocado Dip
Here’s our quick and healthy afternoon snack as of late – creamy avocado dip. Split, seed and skin 2 ripe avocados and toss in a food processor. Add ground cumin, lime juice, plain Greek yogurt and a little salt and pepper. Process until the dip is smooth, a minute or two.
Serve with raw vegetables like carrots, cucumber, bell peppers, jicama and broccoli or with baked corn tortilla chips. It’s especially good if suddenly you have a couple of avocados that got over-ripe and they are too squishy to slice. No wasting delicious (and expensive) avocados.
Buying and Storing Avocados
Avocados are ready to eat when they yield to a gentle squeeze. If they are rock hard, store them in a cool dark place (but not in the refrigerator) for a few days until they ripen. Placing them in a brown bag will speed the ripening process as avocados produce ethylene gas. Refrigerate only after avocados have ripened.
How to Open an Avocado
To open an avocado, run a sharp knife from top to bottom around the center line. Part it by twisting in opposite directions with your hands. To remove the seed, sink the knife blade into the seed and twist, then peel the avocado. To me, the perfect avocado peels easily and cleanly revealing the green velvet outside fruit and golden, buttery inside.
How to keep a cut avocado half from turning brown? Usually I just squeeze on a bit of citrus juice, wrap well and refrigerate. A tip from Bon Appetit; try submerging the cut half in cold water for a few hours.