Avocado Salad With Bacon And Sour Cream Food

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

AVOCADO-LIME RANCH DRESSING

Steps:

• Place all ingredients in a blender; cover and process until combined. Transfer to a jar. Refrigerate, covered, at least 1 hour before serving.

CREAMY AVOCADO WITH BACON DIP (GUACAMOLE)

Steps:

• Pit, peel, and mash the avocado with a fork.
• Blend in the lemon juice, blending well and then add the sour cream, blending well.
• Mix in all the rest of the ingredients, blending well.
• Garnish with cilantro.
• Cover and chill.