Avocado dips add spice to Super Bowl Sunday
Published: Wednesday, January 25, 2006 at 6:01 a.m.
Last Modified: Tuesday, January 24, 2006 at 11:02 p.m.
Looking for some dip recipes for your Super Bowl shin-dig?
These dips made with creamy Hass avocados are special because of their taste - your choice of three savory combinations - but also because of their texture.
The avocados are cubed and left chunky, to scoop up in hearty mouthfuls on celery and carrots, or to pile on tortilla chips, crusty toasts or crackers.
This makes it important to choose perfectly ripe avocados. Unlike other fruits, avocados don't ripen on the tree: They are harvested green. Some stores carry ripe avocados; If only green avocados are available buy them several days ahead to make sure they have time to ripen before they will be used and keep them at room temperature until they soften.
A green avocado will ripen in three to seven days. Putting it in a paper bag will speed ripening; adding an apple or banana to the bag will make it even faster. Your ripeness test: Hold the avocado in the palm of your hand and gently squeeze. If the avocado yields, it's ripe. Ripe avocados can be refrigerated for several days until ready to use.
You can find Hass avocados all year round. Their pebbly-rough skin darkens to nearly black as they ripen. Two Hass avocados (about 1 pound) peeled and pitted make 1 1/3 cups of mashe, or 2 to 2 1/4 cups diced avocado.
Health note: Avocados contain mostly monounsaturated fat (considered "heart healthy"), compared with the sour cream, cream cheese or mayonnaise, containing saturated fats, which are often used in dips.
Avocado Dip Mexicano
1 fully ripened Hass avocado
1 tablespoon chopped green onion (scallion)
1 teaspoon lime juice
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cut avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt and pepper, being careful not to mash avocado.
Makes about 1 cup.
Nutrition information per 2 tablespoons: 38 cal., 0 g pro., 2 g carbo., 4 g total fat (0 g saturated), 1 g dietary fiber.
Fiesta Avocado Dip
All of the following dips are made with Avocado Dip Mexicano.
1 cup Avocado Dip Mexicano
2 tablespoons pepper Jack cheese, shredded
2 teaspoons sun-dried tomato, chopped
2 teaspoons jalapeno, diced
In a small bowl, combine half of the Avocado Dip Mexicano with pepper Jack cheese, sun-dried tomato and jalapeno. Gently fold in remaining Avocado Dip Mexicano, keeping avocado chunky; garnish with additional diced avocado and thin slices of jalapeno, if desired.
Makes about 1 cup.
Nutrition information per 2 tablespoons: 46 cal., 1 g pro., 2 g carbo., 4 g total fat (1 g saturated), 1 g dietary fiber.
Avocado Crab Dip
1 6-ounce can crabmeat, drained and flaked
1/3 cup softened cream cheese
2 tablespoons celery
2 tablespoons fresh chives
In a small bowl, combine half of the Avocado Dip Mexicano with crabmeat, cream cheese, celery and chopped fresh chives. Gently fold in remaining Avocado Dip Mexicano, keeping avocado chunky. Garnish with additional diced avocado and chives, if desired.
Makes about 1 1/2 cups.
Nutrition information per 2 tablespoons: 60 cal., 3 g pro., 1 g carbo., 5 g total fat (2 g saturated), 1 g dietary fiber.
Mexican Spinach Dip
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup sour cream
3 tablespoons onion, minced
2 tablespoons fresh dill, chopped
1/2 teaspoon salt
1 dash ground red pepper
In a small bowl, combine chopped spinach with sour cream, minced onion, fresh dill, salt and ground red pepper. Gently fold in Avocado Dip Mexicano, keeping avocado chunky. Garnish with avocado slices and dill sprig, if desired.
Makes about 1 3/4 cups.
Nutrition information per 2 tablespoons: 42 cal., 1 g pro., 2 g carbo., 4 g total fat (1 g saturated), 1 g dietary fiber
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