Avocado 3-Dip Platter
Submitted by Sam_I_Am.
- 1 1/4-oz envelope unflavored gelatin
- 2 avocados
- 1 cup sour cream
- 1/2 cup mayo
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon grated onion
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Dissolve the gelatin in 1/2 cup cold water and simmer for a minute or two. Mush-up avocados and mix all of the above. Pour into jello-mold.
I didn't have a nice jello mold at my parents house, but they had one of those cool silicon muffin tins.
After chilling for a few hours, (I waited over night.) run a knife around the edge and plop out.
I wanted to try pesto flavors with the avocado in my medium-smooth dip. Really easy and a fun addition.
- 2 cups fresh basil
- 1/2 cup parmesan
- olive oil
- 1.5 avocados
Blend the first three ingredients till smooth. Then coarsely mix in avocado.
Nothing fancy; I didn't even take any pics during preparation, because I just mixed the following:
- 2 avocados, coarsely chopped
- 2 vine-ripened tomatoes, seeded & coarsely chopped
- 1/2 red onion, chopped very fine
- 4 tablespoons fresh lime juice
- 1 pinch salt
That's a lot of lime juice, but the fresh citrus taste worked well, and it helps the avocado stay green.
I used three different flavors of tortillas; I couldn't find the blue ones till I looked in the freezer section of Whole Foods.
Cut the tortillas into wedges and get 1" of peanut oil super hot. Put a half-dozen pieces in the oil and remove after about 1 minute. At first I flipped each chip, but that ended-up taking too long, and the chips got darker than I wanted.
After removing from oil, move to paper-towels to drain.
Avocado 3-Dip Platter w/ Tortilla Chips
I put the rest of the chips in baskets (not pictured). One thing we found was that the chips had a shelf-life of about 2 hours; they were warm and crisp during the meal, but started getting stale right after dinner.