03 June 2010

Curried Avocado Dip

All of my best recipes tend to come from two people: my neighbors Bretta Pirie-Srivastava and Shelley Henriod. I've hosted parties where all the food I made was from Shelley Henriod's treasure trove of recipes...and Shelley was one of the guests. Pretty funny.

This particular recipe is from Bretta and Raj Srivastava and we make it all year round, though it is a summer recipe.


Curried Avocado Dip
(I double the recipe if I'm bringing it to an event)

1/2 cup cilantro leaves and stems, packed
1/4 cup plain yougurt
3 T. shredded sweetened coconut
2 T. fresh lime juice
1 T. fresh ginger, chopped

(I have used the minced bottled ginger before in a pinch)
1/2 t. curry powder
1 serrano or jalapeno, seeded and chopped
1 shallot, peeled and chopped
Salt to taste (1/2 t. ?)
2 ripe avocados, peeled, pitted, chopped


Blend all ingredients except the avocado in a food processor. Usually I blend everything but the yogurt and avocado, then blend in the yogurt.

Add
chopped avocado and blend until very smooth. Taste for seasoning, then transfer to serving dish.

Serve with Hint of Lime Tostitos. Although, I've tried toasted pita or shrimp before, too.

* You don't want to combine everything in the recipe more than 2-3 hours before hand. However, when I've taken this to events before I've blended everything but the avocado, placed the mixture in a Rubbermaid container w/ lid, and put it in the refrigerator until it was time to eat. When it was time I cut up the avocado and blended it with the other ingredients. Of course, this required a blender or food processor, so whatever works.

* I've also made this for dinner - the only course for dinner. Yum!

1 comment:

Kristin said...

This looks divine! And I know you have excellent taste buds. Thanks for sharing it... I'm glad you've posted again.