Citrus Avocado Dip Recipes
EASY AND DELICIOUS AVOCADO DIP
This dip is amazing and goes great with Tostitos®... Your family and friends will love it. Ideal for parties.
Provided by ipekwilliamson
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 17.8 g, Fiber 6.8 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 160.3 mg, Sugar 0.7 g
CURRY-SPICED CITRUS AND AVOCADO SALSA
Categories Condiment/Spread Fruit Onion Vegetarian Low Sodium Wheat/Gluten-Free Grapefruit Orange Curry Avocado Summer Healthy Vegan Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Cut peel and white pith off oranges and grapefruit. Using small knife and working over heavy small saucepan to catch juice, cut between membranes of fruit to release segments. Using slotted spoon, transfer segments to work surface and chop. Transfer segments to bowl. Scrape juice from work surface into saucepan. Squeeze any remaining jucie from citrus membranes into saucepan. Whisk curry powder into juice. Boil until reduced to 1/4 cups, about 10 minutes. Cool.
- Add avocado, onion and chives to citrus segments. Drizzle with oil and 2 tablespoons plus 1 teaspoon reduced juice (reserve remaining juice for another use). Season with salt and white pepper. Toss gently; serve immediately.
AVOCADO AND EDAMAME DIP
This dip is perfect with tortilla chips or as a spread for a sandwich. Hot sauce can be omitted or lessened if you want it milder.
Provided by babymongrol
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 11.3 g, Fat 13.5 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 116.6 mg, Sugar 1.1 g
CITRUS AVOCADO DIP
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender or food processor and puree until very smooth (light and airy).
- To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you've got it as thin as you like.
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- Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.
- To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you’ve got it as thin as you like.
- This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!
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- Place oranges, avocado, red onions, fresh herbs, and walnuts in one large bowl. Season with salt, pepper, sumac and pinch of cayenne.
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- Place the first 8 ingredients in a blender and blend until smooth. Season to taste with kosher salt and freshly ground black pepper.
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- Place avocado, onion, 1/4 jalapeño, cilantro, 1/4 tsp. salt, 1/4 tsp. pepper, juice of 1/2 lime, and 3 Tbsp. water (and any optional ingredients you plan to use) in a blender or food processor.
- Taste avocado salsa and add additional salt, pepper, onion, lime juice, or jalapeño to taste. Puree to combine
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- To prepare the citrus: Peel the skin from the grapefruit and oranges. Then slice across the center lines to make 1/4″ thick rounds (see photos). Gently tug the rounds apart to make little wedges of fruit, about 2 segments each.
- In a medium serving bowl, combine the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice and salt. Gently toss to combine. Adjust to taste—be generous with salt (it helps counteract the bitterness of the grapefruit) and add more lime juice if it needs more citrusy punch.
- Serve promptly, with tortilla chips on the side if you’d like. This ceviche is best consumed within a few hours, but there’s enough citrus juice in there to keep the avocado relatively fresh for 1 to 2 days. Store leftovers in the refrigerator, in a Ziploc bag with the air squeezed out to minimize browning.
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- Remove the pits from your avocados and scoop their flesh into a large mixing bowl. Add the salt and vinegar. Use a large fork or a potato masher to mash them considerably, until there are still some chunks visible but a lot of the avocado flesh is mashed up.
- Slowly pour in your orange juice, mixing and mashing as you go. Keep mixing and stirring and mashing with your fork or masher until the dip is velvety and easy to scoop with chips (there will still be some lumps of avocado). Fold in the red onion, cilantro, and crushed red pepper. Adjust salt and vinegar to taste. Serve.
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