Creamy Avocado Dip
As an avocado-obsessed, one of my missions in life is to find new avocado recipes, just so I have an excuse to always increase my consumption of it. My homemade guacamole, simply made with mashed avocado, red onion and a pinch of salt remains hands down my favorite of all time but I’m not against experimenting new things. In between guacamole batches that is. These tuna avocado boats for instance have become a regular when comes lunch time and I’m not sure what to do/in a hurry/don’t want to cook/all of that. They’re convenient, quick and easy => winner!
Moving on to this Creamy Avocado Dip. I’m happy to say that I have a new winner in the avocado appetizer department! I used some Philadelphia cream cheese for this one, to make a creamy, velvety, dreamy texture. You’re going to love it! I also added cilantro and lime. Basically the ingredients for a traditional guacamole you say? Yep, guacamole again. At the end, I always come back to it. It’s a true love story, I’m telling you!
I’m currently finalizing my free e-cookbook of the Top 25 recipes of 2013! It will be available as a PDF to read on your computer and your phone. And for those of you who have an iPad, it will also be available on iBooks. Can’t wait to share it with you!
And now, the recipe!
Cal: 133 - Protein: 2g - Fat: 11g - Carbs: 7g - Fiber: 4g - Sugar: 1.2g
WW Old Points: 3 pts - Points+: 4 pts
- 2 avocados
- 2.5 oz Reduced Fat Philadelphia Cream Cheese (about 1/3 of the 8 oz block)
- 1 large scallion, roughly chopped
- 2 tbsp fresh cilantro
- the juice of 1/2 lime
- 1/2 tsp Tabasco
- salt to taste
- Place all the ingredients in the food processor and process until smooth. Scrape the bowl with a rubber spatula as needed.
Because avocado is the main ingredient, this dip will brown quite quickly. If you can, make it at the last minute or cover with lime juice.
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