Avocado Lime Dipper Food

CHILI LIME AVOCADOS

Chili Lime Avocados image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe Haas avocados
2 limes
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Steps:

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

CREAMY AVOCADO DIP

Creamy Avocado Dip image

Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.

Provided by Food Network Kitchen

Categories appetizer

Time 5m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime
Pinch cayenne pepper
Kosher salt

Steps:

Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP

Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip image

A translucent golden-brown crust allows the green of the avocado to be seen. The crispy exterior is a counterpoint to the unctuous interior. These are a signature dish for me, and the one I most often get requests to make (although my seafood and ricotta stuffed buckwheat pancakes run a close second). These fritters came about ten years ago when I was shopping for a dinner I was making for a friend who is a CIA-trained chef. I was in a vegetable market and saw these gorgeous avocados that I just KNEW would be ripe in the next two days. I tried to think of what I could do with them since a) everyone serves cold avocado, and b) I really am not fond of guacamole. As I tried to think of what I could make with them that was hot, the work 'fritters' jumped into my head. Having never made a fritter before, I was a little surprised to have that thought; but having never known when a vegetable was going to be ripe before I figured I was on a roll and decided to go for it. To serve with my never-before-tried-fritters, I decided to make a crème fraîche-lime-cayenne dipping sauce. So I made fresh crème fraîche, and used it as a base not only for this dip, but for a Tia Maria sauce to go with the flourless chocolate cake I made for dessert (another never-before made item, but with the recipe from Cook's Illustrated it was the only thing I wasn't making up as I went along). The result of the fritters was that I got to taste the test fritter, then had to dive across the couch before the last one was devoured in order to have a second. The one evolution in the recipe is the change from cayenne to chipotle in the dip. I like the smokiness, and it gives a rough edge to something very smooth - I am all about contrast. Feel free to use whatever chile or combination thereof that you like best. This dip is easy and stands on it's own at a party for anything you want to dip into it. I have also made it with vegan sour cream with great results. The name Alligator Claws comes from an alternate name for the avocado: the alligator pear, as well as the fact that the wedges of avocado look like claws. (For those not familiar with the name Alligator Pear, it derives from both the tough, textured exterior - reminiscent of an alligator's hide, and the fact that you really can't eat one until it softens - just like a pear.) Alligator Claws are also a great name to call them if you have kids who either won't eat anything that sounds weird and you want to keep them to yourself, or - if you want your kids to eat them - if you have kids who'll only eat things that will gross other people out. If you are preparing these for kids (and I recommend you do whatever name you choose to call them), protect their palates and tone down the heat of the sauce. Maybe skip the chiles altogether and put in just a hint of finely ground pepper (white pepper won't look like black specks throughout the dip - I'm normally not that fussy, but it's something kids will notice). Allow half an avocado per person. This is so rich that more is too much. Note: You can easily cut the recipe in half, all the batter is is a one-to-one mix of flour & water (someone has suggested trying tempura batter which comes in a mix at many supermarkets - I tend to be a from-scratch kind of guy. Or do I just mean itchy?). Enjoy. -- Text by Michael David Winter, aka The Poker Roach

Provided by Poker Roach

Categories Lunch/Snacks

Time 45m

Yield 16 wedges, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream or 1 cup vegan sour cream
1 lime, zest of
1/2 lime, juice of
ground chipotle chile pepper
1/3 cup flour
1/3 cup water
2 ripe Hass avocadoes (soft but still firm)
3 -4 tablespoons olive oil (for frying)
salt

Steps:

DIP:.
Put the crème fraîche (or other option) into a medium-sized mixing bowl.
Zest the lime finely and mix the zest into the crème fraîche.
Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise.
Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight.
FRITTERS:.
Mix the flour & water in a medium-sized bowl until absolutely smooth.
Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin.
Add oil to the pan.
Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
When done, place each fritter on the towel-lined plate to remove excess oil.
Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.

Nutrition Facts : Calories 478.3, Fat 45.6, SaturatedFat 17, Cholesterol 81.5, Sodium 30.4, Carbohydrate 17.5, Fiber 6.2, Sugar 0.4, Protein 4

CREAMY AVOCADO LIME DIP

Creamy Avocado Lime Dip image

An interesting change from guacamole, served directly on tortilla chips or crackers. Add more hot pepper sauce for a bigger kick if you want! You can leave it plain or add one of the suggested toppings below. From Food and Drink Magazine.

Provided by Leslie

Categories Mexican

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 ripe avocado
1 tablespoon freshly squeezed lime juice
1/2 teaspoon hot pepper sauce
1 garlic clove, finely chopped
salt & freshly ground black pepper
cooked shrimp
sliced chile
halved cherry tomatoes
coriander sprig

Steps:

Peel, dice and de-pit avocado and place in a food processor.
Add lime juice, hot pepper sauce and garlic.
Process until smooth and then season with salt and pepper.
Transfer to a bowl and cover by placing plastic wrap DIRECTLY onto the surface of avocado mixture.
Refrigerate until serving.
To serve, you can serve it as is or add some of the optional toppings and serve with tortilla chips or crackers.

Nutrition Facts : Calories 33, Fat 3, SaturatedFat 0.4, Sodium 7.7, Carbohydrate 1.9, Fiber 1.4, Sugar 0.2, Protein 0.4

AVOCADO & LIME CREAM

Avocado & lime cream image

Jill Dupleix's creamy, no-cook dip is spiked with lime juice

Provided by Good Food team

Categories Canapes, Dinner

Time 25m

Number Of Ingredients 8

Ingredients

3 ripe avocados
2 tbsp fresh lime juice , that's about 2 juicy limes
1 tsp Tabasco sauce
1 garlic clove , crushed
½ tsp sea salt
olive oil for drizzling
snipped fresh chives
natural tortilla chips or rice crackers

Steps:

Cut the avocados in half lengthways, remove the stones and peel. Put the avocado in a food processor with the lime juice, Tabasco, garlic and sea salt. Blend until you have a light, elegantly pale green cream.
Transfer the cream to a bowl, cover and chill until ready to serve. To serve, drizzle with a little oil then scatter over the snipped chives. Serve as a dip with tortilla chips or rice crackers.

Nutrition Facts : Calories 151 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.48 milligram of sodium

EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP

Easy and Authentic Mexican Guacamole / Avocado Dip image

A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!

Provided by Amy Duchesne

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
1 small onion, finely diced
1 medium tomatoes, diced
1 lime (juice of )
salt and pepper (to taste )
Tabasco sauce (optional)

Steps:

Take avocados and cut into and around the circumference of the avocado's pit.
With both hands twist the two halves in opposite directions and pull apart.
Remove the pit with a knife or a spoon.
Carve out the flesh of the avocado with a tablespoon.
Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
Some people like the avocados more chunky than others-- either way it tastes great.
Add diced onion and tomatoes to the avocados.
Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
In a separate small bowl put in 2 tablespoons of the dip.
Add 1 tbsp of sour cream and adjust your seasonings again.
Taste it and decide if you prefer your guacamole with or without sour cream.
If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
If not, do nothing and leave it like it is.
Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

Nutrition Facts : Calories 258.8, Fat 22.2, SaturatedFat 3.2, Sodium 13.1, Carbohydrate 17.5, Fiber 11.2, Sugar 2.8, Protein 3.6

More about "avocado lime dipper food"

AVOCADO LIME SAUCE - AMBITIOUS KITCHEN

Web May 10, 2019 May 10, 2019 Avocado Lime Sauce Delicious, flavorful avocado lime sauce made with creamy avocado, greek yogurt, fresh …
From ambitiouskitchen.com
4.9/5 (10)
Total Time 5 mins
Servings 4
Calories 85 per serving

Add ingredients for the dipping sauce to a high powered blender or food processor and blend until well combined.
Season with salt and pepper to taste (just a little at a time), then blend again and taste. Add more salt and pepper, if necessary.
Serves 4 depending how much sauce you want. Makes about 3/4 cup sauce, about 3 tablespoons per serving.

Avocado Lime Dipper Food

CHILI LIME AVOCADOS

CREAMY AVOCADO DIP

Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP

CREAMY AVOCADO LIME DIP

An interesting change from guacamole, served directly on tortilla chips or crackers. Add more hot pepper sauce for a bigger kick if you want! You can leave it plain or add one of the suggested toppings below. From Food and Drink Magazine.

AVOCADO & LIME CREAM

Jill Dupleix's creamy, no-cook dip is spiked with lime juice

EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP

A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!

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