Ingredients :
- ● For The Dip/Spread
- 3 EX LG Fresh Avocados [or, 5 medium]
- 2 tbsp Dried Cilantro
- 1/2 Cup Philadelphia Jalapeño & Onion Cream Cheeses [mixed]
- 1/2 Cup Sour Cream
- Juice Of 1 1/2 Limes [+ reserves for topping]
- 3 Pinches Salt [or, to taste]
- 2 Pinches Fresh Ground Black Pepper
- 1/4 tsp Ground Cumin
- 1 1/2 tbsp Dried Garlic
- 2 tbsp Dried Cilantro
- 1 tbsp Dried Jalapeños
- 2 tbsp Dried Chives
- 1 tsp Dried Red Pepper Flakes
- Whole Milk [to taste - for thinning]
- 1/2 Cup Fresh Purple Onions [+ reserves for garnish]
- 1 Extra Firm Tomato [optional - added last]
- 4 Radishes [minced - for garnish]
- ● Serving Options
- Assorted Bell Peppers
- Tortilla Chips
- Assorted Breads
- Fresh Carrots
Method :
- Here"s all you"ll need.
- Chips not pictured.
- Blend everything together except for your Serving Options and tomatoes [if opted] until smooth.
- Thin with whole milk to your desired consistently.
- Refrigerate for 2 hours. Especially if using dried herbs.
- Serve with chilled sliced vegetables, chips, crackers, smear on sandwiches or thin with milk to make a healthy Mexican dressing.
- Lightly drizzle dip top with lime juice to keep your dip from browning.
- Garnish [or, confetti] your dip with minced purple onions, minced radishes, minced jalapeños and Cilantro leaves.
- Enjoy!
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