First thing’s first: Shelly, please check your email, because you’re the winner of my Cookie Dough Lover’s Giveaway! I just loved reading all of your entries about cookie dough – you guys are really, REALLY into some serious cookie dough action. I don’t have any plans to come between you and your dough anytime soon.
And because I think you’re all totally rad, I’m hosting another giveaway for another awesome book! You can enter to win here.
But wait! There’s even more! I’ve got some condiment love coming your way, just in case you needed a little cool dip to round out your Wednesday. It’s fresh. It’s creamy. And you’re going to want to spread it on everything from your sandwiches to your tacos to your cookie dough. Uh, maybe not. We’ll see about that last one… but tacos and tortas for sure.
It’s pretty hot here in the Valley of the Sun. And while things are smoking hot outside, I like to keep stuff fresh and cool on the inside. I’m talking juicy fresh fruit by the bushel, tons of agua fresca, and LOADS of avocados.
There’s just something about avocados that’s inherently chill, don’t you think?
This particular dip/spread happened by accident and I’m so happy that it did. I needed a condiment to pull together a meal and didn’t feel like a standard salsa. Here’s the math I was doing in my head:
(cool avocado + fresh parsley)tart time juice + smoky roasted serrano chiles(ground coriander + ground cumin + fresh garlic) = creamy condiment goodness
I did need to hit up Texas Instruments, just to check my work.
Luckily everything added up.
I love that this dip isn’t too creamy and it isn’t too smoky. It isn’t too bland and it isn’t too overpowering. It isn’t too smooth and it isn’t too chunky. I’m channeling Ms. G. Locks here: it’s seriously just right.
And because it’s just right, I make it the way I like to prepare my most favoritest condiments: in big batches that I then store in glass jars in the fridge. You can size this recipe up to make big, big batches for yourself as well.
You’ll probably need big batches too for all of the stuff you’re going to put this on.
You know… burgers, quesadillas, veggie wraps, cookie dough…
Roasted Chile Avocado Cream Dip + cookie dough = ???
You can let me know how that equation works out.
Roasted Chile Avocado Cream Dip
2 large avocados, peeled, pitted
1/4 c. lime juice, freshly squeezed
1 c. sour cream
1/2 c. mayonnaise
1 tsp. cumin, ground
1 tsp. coriander, ground
1/2 tsp. sea salt, finely ground
1/2 c. parsley, tightly packed
4 garlic cloves
4 serrano chiles, roasted, peeled, stemmed and seeded (Please see note below.)
Chef’s Note: Serrano chiles are hot, which is why I opted to remove the seeds and membranes after roasting; I didn’t want the heat from the seeds and membranes to overpower this dip. That said, serrano chiles are still powerful chiles so you should take care when handling and roasting them. If you would prefer to go for even less heat, you could substitute 1 poblano chile or 3 jalapeños for the 4 serranos. Simply prepare the milder chiles exactly as you would the serranos.
Place all ingredients in the bowl of a food processor fitted with a steel blade and pulse-process in 30 second bursts, scraping down the sides of the bowl as necessary. The finished dip should be completely blended with small chunks and pieces of parsley still visible. Remove and serve or store, refrigerated, preferably in glass jars. Note that this dip is best served chilled.
YIELD: approximately 3 cups