Awesome Avocado Crema with a Twist
By
Andy Anderson !
@ThePretentiousWichitaChef
6
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.
So, you ready… Let’s get into the kitchen.
Ingredients
- 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)
PLAN/PURCHASE
Step-By-Step
1PREP/PREPARE
2Gather your ingredients.
3Chef’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.
4Add the avocado, and Mexican crema (or sour cream), to the bowl of a food processor, fitted with an S-blade.
5Blend until smooth, about 1 minute.
6Add the remaining ingredients.
7Chef's Note: Continue to blend until smooth; however, you should still see bits of cilantro.
8Chef’s Note: At this point to a final check of the seasoning. I usually wind up adding a bit more lime juice, and salt.
9Chef’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.
10PLATE/PRESENT
11Place into a nice bowl, and surround with some chips or veggies. Enjoy.
12Keep the faith, and keep cooking.
