I’m a sucker for anything avocado. Guacamole is a must every time I step foot in a Mexican restaurant. A half of an avocado finds it’s way on my breakfast plate on most days (avocado and eggs!! try it). They are definitely a staple on my grocery list.
Admittedly, its because I love the flavor and texture…but the fact that avocadoes are so healthy for you doesn’t hurt.
This recipe from Food and Wine magazine is intriguing because not only does it call for cilantro (one of my FAVORITE herbs), it has basil in it too. I’ve never thought to put basil with avocado, but believe me, it works!
I doubled the recipe and served with blue corn tortilla chips. In F&W the dip is actually part of a whole meal…Spiced Shrimp with Tomato Salsa and Avocado Dip…one day I’ll try the entire thing!
Avocado Dip
adapted from Food and Wine magazine
3 - 4 Hass avocados—pitted and peeled
1/2 cup packed cilantro leaves
8 large basil leaves
juice of 1 lime
Kosher salt
In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Taste and adjust flavors to your liking (more lime? herbs?, salt?) Scrape the dip into a bowl, press a piece of plastic wrap directly on the dip, and refrigerate until chilled (if you can wait that long!).
