Prep Time: 15 minutes
Cook Time: None
Serves: 4 - 6
Winter might be officially over but some of us could use an extra nudge. That’s why I’ve concocted this recipe that uses our signature sweet habanero sauce, while including the powerful benefits of the beloved avocado. Not to mention, it’s simple and easy to make!
- 3 avocados
- ¼ cup sour cream (feel free to substitute plain Greek yogurt!)
- 2-3 Tbsp Tannenbaum’s Sweet Habanero Sauce - might I suggest using Tannenbaum’s Pineapple, Rosemary & Turmeric Sweet Habanero Sauce
- ¼ cup cilantro, minced
- 1 medium habanero, minced (optional)
- 4 tsp fresh lime juice
- 2 scallions, sliced thinly
- Salt & pepper to taste
Rinse your cilantro bunch thoroughly and place in a paper towel to absorb excess water. Once it’s relatively dry, remove the paper towel and place on a chopping board. It’s best to remove stems at the bottom in order to get max volume from the tasty leaves. Don’t worry about the stems at the middle and top, unless you want to take the time to remove them (remember to keep this simple). Take a sharpened chef knife and place one hand on the top (non-dominant) and use your dominant hand to pivot and chop. Bring back leaves into a heap and repeat. Be careful not to overdo it or you’ll lose some of the flavor (oils) that make this delightful herb so tasty. A few rounds of chopping should do it. Place leaves in a medium sized bowl. If you absolutely detest this herb, you can use parsley or skip it all together.
Take your 3 ripe avocados and carefully slice each in half. The trickiest part of this recipe will be making sure your avocados are at the right amount of ripeness - not too soft and not too firm. I like to lightly squeeze mine and roll them on a chopping board to get an idea of when they’re ready (slightly soft with a give to it). It also helps to loosen the creamy center. Remove your pits and take the halved avocados and carefully slice the creamy center, being mindful not to cut through the rough exterior. This scores the fruit and makes it easier for our dip consistency. Scoop out the creamy fruit pieces and place into the bowl that has our cilantro.
Now for the other goodies!
Mince one medium-sized habanero, if you love some additional heat, and add to our bowl. The seeds can be added and removed, based on the level of heat you’re trying to achieve. Thinly slice 2 scallions/green onions, both white and green parts of the plant, and add to the bowl. Add remaining ingredients: sour cream or yogurt, Tannenbaum’s Pineapple, Rosemary & Turmeric Sweet Habanero Sauce, fresh lime juice and salt & pepper to taste.
Mix ingredients to your preferred consistency with either a spoon or fork. Perhaps you have acquired a more proficient tool, and that’s certainly welcomed too.
You have a dip that’s not only delicious & nutritious, but certainly pleasing to the eye. You can serve this dip with your favorite tortilla chips for a lovely party dish. Feel free to try it on hearty bread - hello avocado toast!, as a topping for eggs, a replacement for salad dressing and anything your heart desires! It’s just that good.
“Take care of your body. It’s the only place you have to live” - Jim Rohn