Guru of Nothing
02-06-2005, 10:45 PM
I know, it's a little late for this thread, but I tried something today for the first time and it's worth sharing.
Best Dip Ever? ... I got this recipe from the book Perfect Vegetables (isbn # 0-936184-69-8) and modified it a little bit.
This recipe yields approximately 32 oz of dip. Adjust measurements proportionally to fit your needs.
12 oz sour cream (I used "light" sour cream)
12 oz mayonnaise (I used "light" mayo)
2 ripe avacados
2 tablespoons of fresh squeezed lime juice
1 cup packed fresh cilantro leaves
3 chipotles in adobo sauce - plus 3 teaspoons of adobo sauce (recipe called for 2 teaspoons)
4 teaspoons of chopped purple onion (recipe called for 4 medium scallions thinly sliced, but I was fresh out of scallions and did not feel like making a trip to the grocery store. What is important here is that you do not use too much onion).
Salt and pepper to taste
The recipe calls for mixing all the ingredients (minus the scallions) in a food processor (periodically stopping to push down the bowl contents from the sides), then adding the scallions; and then, covering and chilling for at least an hour.
I don't have a food processor, but I do have a little electric food chopper. I got by with chopping the cilantro, onion, chipotles, adobo sauce and a big scoop of the sour cream (to facilitate the chopping), then running the avacados through the chopper, then mixing it all (it all = IT ALL) together in a big mixing bowl, then covering and chilling.
I then quartered 36 corn tortillas and fried all 144 pieces in canola oil. Alas, I do not have a deep fryer, so I fried them in a skillet with oil, about 12 at a time in shallow oil. This works nicely for me because the edges of the chip are crispy and the middle of the chip is just a tiny bit chewy. After removing the chips from the oil, I salted them liberally with sea salt.
Very tasty.
A couple of tips. Most of y'all probably know how to pick a fresh avacado, but if not, try this out. Pull the stem out. It should be green underneath. If the stem does not pull out easily, or if it is not green underneath, it is not ripe. As always, the avacado should be a little on the soft side.
What about leftover chipotles? Drop them on a piece of wax paper and then place in your freezer. Once frozen, simply scrape them off, put'em in a ziploc and store them in the freezer.
Bon Appetit
Best Dip Ever? ... I got this recipe from the book Perfect Vegetables (isbn # 0-936184-69-8) and modified it a little bit.
This recipe yields approximately 32 oz of dip. Adjust measurements proportionally to fit your needs.
12 oz sour cream (I used "light" sour cream)
12 oz mayonnaise (I used "light" mayo)
2 ripe avacados
2 tablespoons of fresh squeezed lime juice
1 cup packed fresh cilantro leaves
3 chipotles in adobo sauce - plus 3 teaspoons of adobo sauce (recipe called for 2 teaspoons)
4 teaspoons of chopped purple onion (recipe called for 4 medium scallions thinly sliced, but I was fresh out of scallions and did not feel like making a trip to the grocery store. What is important here is that you do not use too much onion).
Salt and pepper to taste
The recipe calls for mixing all the ingredients (minus the scallions) in a food processor (periodically stopping to push down the bowl contents from the sides), then adding the scallions; and then, covering and chilling for at least an hour.
I don't have a food processor, but I do have a little electric food chopper. I got by with chopping the cilantro, onion, chipotles, adobo sauce and a big scoop of the sour cream (to facilitate the chopping), then running the avacados through the chopper, then mixing it all (it all = IT ALL) together in a big mixing bowl, then covering and chilling.
I then quartered 36 corn tortillas and fried all 144 pieces in canola oil. Alas, I do not have a deep fryer, so I fried them in a skillet with oil, about 12 at a time in shallow oil. This works nicely for me because the edges of the chip are crispy and the middle of the chip is just a tiny bit chewy. After removing the chips from the oil, I salted them liberally with sea salt.
Very tasty.
A couple of tips. Most of y'all probably know how to pick a fresh avacado, but if not, try this out. Pull the stem out. It should be green underneath. If the stem does not pull out easily, or if it is not green underneath, it is not ripe. As always, the avacado should be a little on the soft side.
What about leftover chipotles? Drop them on a piece of wax paper and then place in your freezer. Once frozen, simply scrape them off, put'em in a ziploc and store them in the freezer.
Bon Appetit