Awesome Avocado Crema with a Twist

Andy Anderson !

By
@ThePretentiousWichitaChef

This is an easy dip to create, and packs great flavor. As with any avocado-based dip, feel free to adjust the seasonings to your own tastes.

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

4-6

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

PLAN/PURCHASE

1 large
avocado, pit removed, and flesh scooped out
1/2 c
mexican crema (or sour cream)
2 Tbsp
lime juice, freshly squeezed
1 pinch
ground cumin
1/2 tsp
kosher salt, or to taste
1/4 tsp
black pepper, freshly ground, or to taste
1 clove
baked garlic
1/4 c
fresh cilantro, chopped
1/4 c
parmesan cheese, finely grated (optional)

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Chef’s Note: You don’t want raw garlic in this recipe, so bake it… The process is simple: Place a clove (or more) of garlic on a piece of parchment paper, and drizzle with some olive oil. Place in a preheated 325f (165c) oven for about 20 – 30 minutes. Remove allow the garlic to cool, and there you go.
4
Add the avocado, and Mexican crema (or sour cream), to the bowl of a food processor, fitted with an S-blade.
5
Blend until smooth, about 1 minute.
6
Add the remaining ingredients.
7
Chef's Note: Continue to blend until smooth; however, you should still see bits of cilantro.
8
Chef’s Note: At this point to a final check of the seasoning. I usually wind up adding a bit more lime juice, and salt.
9
Chef’s Note: The Parmesan cheese is a totally optional addition. I will admit I do like it both ways (with or without). You’ll have to decide on you own.
10
PLATE/PRESENT
11
Place into a nice bowl, and surround with some chips or veggies. Enjoy.
12
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican