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
Looking and reading here today was extra delicious and lovely and relaxing and funny and…YUM!
Amazing dip! I could see myself dipping everything into this AND spreading it onto sandwiches and even on top of salads (is that weird? lol!). I love avocado. What a perfect summer recipe!
Not weird at all, Sally! I didn’t even think of that, but this spread would make an AMAZING salad dressing. Thanks for the idea!!
You are just one of my favorite bloggers because everything you ever make is so creative. Love!
This looks so good, I am trying to talk my husband into going to the store right now to get the ingredients so I an make it tonight! Just fabulous!
Go, husband, go!!
Ok, printing, pinning, saving, making soon!! I love everything about this, and I think my hubby my want to personally thank you for this dip!
I want to bathe in this dip.
Sorry, was that too much?
Not at all. You just have to wait 30 minutes after swimming in it before you can eat it.
Great dip, and I like that I can store it
This dip sounds fabulous! Yum!
As strange as it may sound, I really don’t like avocado by itself, like slice in a salad etc.
But I love, Love, LOVE it in any kind of dip. Def. have to try this.
Could not love this more.
This looks delightful! Question: stored in the fridge, does it get the Avocado Uglies, or do all the other ingredients help keep it that lovely green color?
GREAT question, Jen – I should have thought to answer it in the post! So I conducted a little experiment because, frankly, every time I make this dip it’s usually gone within 24 hours or less. I kept it sealed and refrigerated (and kept my husband and myself from eating all of it) for 72 hours: it literally remained the exact same color as it was the day I made it. No avocado uglies!
Very cool dip. Don’t get over heated in the Valley of the Sun!