i love this dip. it’s my go-to recipe for something easy, for a casual get-together. when you want to do something more than just open a jar of salsa for your guests…not that there’s anything wrong with that.
most of my tried-and-true recipes don’t have measured amounts of each ingredient. i’m more of an eye-baller for quantities. besides, who has time to measure? you’re lucky i’m making you anything! ;-)
(not with baking, however. that’s a true science involving exact measurements and techniques such as observing the meniscus; good old chemistry geek behaviour in which i’m more than happy to indulge…)
but for things like this dip, the important thing is the combination of flavours in approximate proportions to each other. for the sake of making things easy to follow and re-create, i’ve attempted to measure quantities…
here goes.
ingredients:
- 3 ripe avocados (slightly soft to the touch, not mushy), seed & skin removed.
- 1/2 cup cucumber
- 1 medium tomato, or a handful of grape or cherry tomatoes (darnit, not a handful. maybe… half a cup?)
- splash (4 tbsp) of lemon juice
- 2 turns of the salt grinder (1/4 tsp salt)
- 4 turns of the pepper mill (1/2 tsp pepper)
directions:
i make two versions of this, depending on my mood. sometimes, i just chop everything up by hand for a more chunky version, add the lemon, salt and pepper to taste and gently toss it with a spoon. other times, i use the food processor.
if i’m using the food processor, i don’t throw everything in all at once because i find it takes too long to get the ingredients chopped to the right size, and it all turns into a big mush. i like to process one ingredient at a time, and layer them in a glass bowl. it creates a better consistency, and looks great with those layers of red, green and white. then, as the final step, i pour the lemon juice on top and add the salt and pepper.
this can be served right away, but i find it tastes even better the second day after being refrigerated overnight.
serve with pita chips or nachos.
yum.
i just made a batch for the weekend. enjoy yours! (the weekend, and the dip if you make it!)
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i shared this recipe on
That looks delicious. I like your layering concept- it makes a better presentation for the guests. In another month and half I’ll have more cherry tomatoes than I’ll know what to do with. This will be one great use for them. Usually I just mash an avocado up and pour in a touch (1 tsp?) of lemon juice and call it good. Thanks for the call to be more adventurous. And aesthetically pleasing.
If you truely want to challenge your inner chemistry geek try making candy. Every detail must be perfect or you end up with a mess. An expensive mess. But when you get it right? Bliss…
ooh, sounds fun! can i rig up a bunsen burner? i’m not sure i have the patience right now for parenting *and* candy making. although, bribing with the latter may help with the former. hmmm…
That should read, “The weekend, if you make it,” because I think it would be pretty funny to threaten your readers.
But SERIOUSLY what I wanted to mention was that tip about saving the pits and keeping them in the bowl with the mixed avocados to help keep the brown away. Looks yummy, BTW. *drools*
yeah, gotta keep my readers on edge :D thanks for the pit tip (oooh palindromes!)
Okay, this post seriously made me drool…your photos are wonderful and I can eat my weight in avocados, cucumbers and tomatoes!! I am trying this for sure…heck, may go to the store right now! I am fresh out of cucumber, but have everything else. Thank you for linking up. I hope to see you again!
~Gay~
itsahodgepodgelife.blogspot.com
you’re welcome, gay. thanks for stopping by.
I am featuring this!
~Gay~
itsahodgepodgelife.blogspot.com
i’m honoured! thank you gay :-)
This looks so unbelievably amazing…I can’t wait to try it!!!
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Yummy. I’m going to try this because we love avocados!!
Oh, how I love avocado! This looks absolutely delicious…and I just happen to have some avocados in my fridge :).