In many of our lives (mine included), avocados only make an appearance in the form of guacamole, or amongst layers of meat, cheese and lettuce in a sandwich. This isn’t fair. There is no reason why this healthy and sinfully good fruit should not get to lead as exciting a life as its distant fruit cousins.
Here’s how this dip came to be: I was in the midst of making baked coconut shrimp for the fist time and wanted to make a dipping sauce for them, not unlike this kick-ass sour cream dip for fried plantains. Then I spotted an avocado at the bottom on my fridge. It looked so sad and lonesome that I couldn’t help but grab it by the hand and say, “Come along, friend!” (Hypothetically, of course). The ingredients for this dip ended up haphazardly on my counter and I just thought, “This may work.” And it did. Clearly, it’s not that different from guacamole, but it is a small step for avocado-kind.
What happened to the shrimp, you ask? Well, I didn’t adhere to any specific recipe (as I am, unfortunately, all too prone to doing) and although they turned out very tasty, they were also kind of ugly, so I will not share that recipe with you as of yet. For more information on avocados – nutrition, storage and dissection – watch my video!
Dip may be served with: crispy shrimp or other seafood, tortilla chips, chicken tenders, crudites.
(Yield: about 1 cup)
1 ripe avocado
1 tbsp lemon juice
3 tbsp sour cream
1/2-1 tsp sriracha sauce, to taste
1 tbsp chopped cilantro
Salt, to taste
Procedure: Dice avocado, place into a bowl and mash with a fork along with lemon juice until pureed. Stir in remaining ingredients. Taste and re-season if necessary. Serve immediately.