Avocados. Creamy. Delicious. And the perfect dip for tortilla chips! And Cinco de Mayo was coming up. I had a few avocados that I needed to use up and found this recipe in The Blender Bible by Andrew Chase and Nicole Young. Truth be told, when I picked up this book, I was looking for smoothie recipes. When I skimmed through the book, I realized that this book was a lot more than a smoothie book. (In fact, smoothie recipes make up only a very small portion of the book.) It has recipes for dressings, dips, soups, breads, desserts, baby food, and more. It really is the “all-the-things-I-can-do-with-a-blender” book. I love guacamole and when I purchased the avocados, that’s what I had in mind. When I saw this recipe though, I figured I’d give it a shot. Besides, it sounded a lot easier than my normal guacamole dip because I didn’t have to chop everything up – my blender could do that for me!
3 green onions, white part only, chopped
1 clove garlic, smashed
1/4 cup extra virgin olive oil
3 Tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp Mexican green hot pepper sauce or other hot pepper sauce
- Halve and pit avocado and scoop out flesh into blender. Add onions, garlic, oil, lemon juice, salt, pepper and hot pepper sauce; blend on low speed until smooth and fluffy.
I used a large avocado and I would recommend using 2 avocados if you use small ones. I didn’t have the green onion so I threw in about a quarter of a regular onion in without chopping it. I also did not have the Mexican green hot pepper sauce so I just used the red Mexican hot sauce that I had on hand. This dip was so easy to make! It turned out true to their promise of being light and fluffy. I do think that I would cut back a little on the lemon juice next time though. I took this dip to a baby shower with tortilla chips. It could also be used on tacos or burritos, as a spread for burgers, or anywhere else you would use guacamole. It was simple and delicious! I hope you enjoy it as well!