Dip It! by Rick Rodgers Read Free Book Online Page B

masher or large fork, mash the avocados with the onion, cilantro, if using, lime juice, and jalapeño in a medium bowl.
    2. Finely chop the garlic. Sprinkle with a pinch of salt, and chop and smear the garlic on the work surface until it forms a paste. Stir into the mashed avocados, along with the tomatoes. Season with a generous amount of salt. Let stand at room temperature for 30 minutes to blend the flavors. (To serve later, press a piece of plastic wrap directly on the surface of the guacamole and refrigerate for up to 1 day; stir well before serving.
    3. Transfer to a serving bowl, garnish with cilantro, if desired, and serve.
    Creamy Avocado Dip
    makes 2 cups
    MAKE-AHEAD : The dip can be prepared up to 1 day ahead.
    C hunky guacamole is, of course, the most authentic way to go, especially when serving it with tortilla chips. But there are times when a thick but creamy avocado dip would work better (think of crudités or potato chips), and that’s when to use this recipe. I learned it during my student days in Mexico, when my landlady served it as a table sauce.
what to dip
Tortilla chips, store-bought
or homemade
(page 176) • Carrot
sticks •
Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices
2 ripe Hass avocados, pitted and peeled
½ cup Mexican crema (see Note) or sour cream
1 tablespoon grated onion (use the large holes of a box grater)
2 teaspoons seeded and minced jalapeño
1 garlic clove, crushed through a press
Salt to taste
Chopped tomatoes for garnish
Chopped fresh cilantro for garnish
    1. Combine the avocados, crema, onion, jalapeño, and garlic in a food processor and process until smooth. Seasonwith salt (avocados tend to take a good amount of salt, so don’t be shy).
    2. Transfer to a bowl and press a piece of plastic wrap directly on the dip surface to keep out air and discourage discoloring. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 1 day.
    3. Stir the dip well. Garnish with chopped tomatoes and cilantro, and serve chilled.
NOTE: Crema is Mexican sour cream, slightly more fluid than the American version. It can be found in the dairy section of Latino grocers.
    Diane’s Supreme Avocado Dip
    makes about 3 cups
    MAKE-AHEAD : The dip can be prepared up to 5 hours ahead. The chopped toppings can also be prepared up to 5 hours ahead, individually wrapped, and refrigerated, but garnish the dip just before serving.
    M y friend and colleague Diane Phillips and I love to swap recipes. She’s known at cooking schools across the country for her hassle-free approach to cooking, and, like many busy cooks, she is not afraid to use convenience foods. Whenever I serve this dip, a mild-mannered guacamole with ranch dressing tendencies, my guests love it.
what to dip
Tortilla chips, store-bought
or homemade
(page 176)
4 ripe Hass avocados, pitted and peeled
2 tablespoons fresh lime juice
Salt to taste
1 ½ cups sour cream
1 cup mayonnaise
One 1-ounce envelope ranch-style dressing and dip mix
TOPPINGS
3 plum tomatoes, seeded and chopped
3 scallions, white and green parts, chopped
½ cup shredded sharp Cheddar
One 2¼-ounce can chopped ripe olives, drained
¼ cup drained and chopped pickled jalapeños
2 tablespoons chopped fresh cilantro
    1. Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
    2. Stir the sour cream, mayonnaise, and dressing mix in a small bowl, blending well. Spread over the avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour. (The dip can be prepared to this point up to 5 hours ahead.)
    3. Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives, and jalapeños, on the dip, ending with the cilantro in the center. Serve