Tuesday, January 18, 2011

Minty and Spicy Avocado Dip

I am back after several weeks of a much deserved vacation. My lab and my research has been keeping me pretty busy. I tried some new ideas in the kitchen in the first couple of weeks of 2011 and I just had to post the recipes.

So the other day, I was at Trader Joe's and I picked up some delicious avocados. They are a rich source of folate and vitamin K and heart healthy fats.  I decided that I would use half of it in a sandwich (recipe on a later post) and use the remaining fruit to make a dip for pita chips. The result was a simply delicious and spicy dip.

Here is the recipe.

1/2 avacado, chopped into small pieces.
15 mint leaves, washed and chopped coarsely.
1 green chilli, chopped.
1/2 tsp fresh lemon juice.
1/2 tbsp creme fraiche from Trader Joe's.
3/4 cup low fat, plain yogurt.
Salt to taste and a pinch of sugar.

Add all the above ingredients except the lemon juice to a food processor. Grind until the avocados are blended with the creme fraiche and yogurt to form a smooth paste. Now add the lemon juice and give a final stir.

Pour the dip into a serving bowl and serve with regular pita chips!

To add more spice, play around with the amount of green chilli. I found that one chilli provides just the right kick to this splendid dip.

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