Mexican Avocado Dip Food
TRADITIONAL MEXICAN GUACAMOLE
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Provided by Kaersten
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mash avocados in a bowl until creamy.
- Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g
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.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield about 1 cup
Number Of Ingredients 6
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.
MEXICAN AVOCADO DIP
I have yet to make this but I can taste it in my mind and all I can say is yummy!! I'll be making it very soon!
Provided by mydesigirl
Categories Very Low Carbs
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Peel and mash avocados on a large platter.
- Add onion,tomato,lettuce and chili salsa-mixing well after adding each item.
- Add dash of garlic salt.
- Garnish wih Cheddar cheese over the top.
- Serve with taco chips.
- NOTE- To prevent discoloration,place the avocado seeds in adocado dip until ready to serve -- then remove seeds.
Nutrition Facts : Calories 231.1, Fat 19.6, SaturatedFat 3.8, Cholesterol 5.9, Sodium 180.1, Carbohydrate 13.8, Fiber 9, Sugar 2.4, Protein 4.6
AVOCADO TACO DIP
This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. , In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 275 calories, Fat 23g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 568mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.
GUACAMOLE. AVOCADO CUCUMBER DIP!
This is a lighter and creamier version of guacamole! With a bunch of herbs like cilantro, parsley and basil. And of course Garlic!
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all in a blender and blend till smooth and creamy with a pinch of salt.
- Chill and serve with chips as a dressing or a spread for sandwiches.
Nutrition Facts : Calories 117.3, Fat 9.9, SaturatedFat 1.4, Sodium 5.9, Carbohydrate 8.3, Fiber 4.8, Sugar 1.4, Protein 1.7
MEXICAN AVOCADO DIP
Make and share this Mexican Avocado Dip recipe from Food.com.
Provided by Tonkcats
Categories Mexican
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Blend all ingredients well until creamy.
- Place on round platter, garnish with tomato bits, green onions (chopped) and shredded Cheddar cheese. Serve with corn chips.
- Chill for about 30 minutes.
Nutrition Facts : Calories 1051.3, Fat 103.8, SaturatedFat 65.2, Cholesterol 302.2, Sodium 743.6, Carbohydrate 13, Fiber 0.1, Sugar 1, Protein 21.3
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- Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
- Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
- If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
- Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.
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