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Tangy Avocado Dip
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Description
A kicked up version of guac perfect for good ol’ chips or anything from eggs to quesadillas.
Ingredients
- 2 whole Very Ripe Avocados
- 3 Tablespoons Fresh Lime Juice
- 1 cup Roughly Chopped Fresh Cilantro
- ¼ teaspoons Sea Or Kosher Salt
- 2 whole Scallions, Roughly Chopped, Including Some Of The Dark Green Tops
- ½ teaspoons Agave Nectar Or Pure Maple Syrup
- ½ Tablespoons Worcestershire Sauce (to Make It Vegan, Substitute Miso Or BBQ Sauce)
- 2 Tablespoons Pickled Jalapeño Slices From A Jar, Roughly Chopped
- 2 Tablespoons Water, Or More, To Thin The Sauce
Preparation
Discard avocado pits and scoop flesh into a food processor. Add remaining ingredients, except water, and process until very smooth. Add water and pulse until sauce reaches desired thickness. Ideally, it’s a dipping sauce that isn’t thin enough to pour, so if you prefer a dressing-like consistency, add more water. If the flavor becomes diluted, add another couple jalapenos and a splash of Worcestershire (or your substitute). I don’t recommend adding more than ¼ cup total of water.
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