This might become a recipe that I will bring to parties and large gatherings more often. I brought this to our New Year’s Eve celebration for when we had the munchies later in the evening. This recipe was quite easy to put together. I enjoyed the tomatoes because they gave the dish a bit of color. My husband also enjoyed the tomatoes because they were cut up so small!! I came across this recipe in my new Barefoot Contessa cookbook and decided that I should try it. The fact that avocados were on sale at the grocery store, helped too! Unfortunately I don’t have a picture of the guacamole, but I trust that you know what it should look like!
source: Food Network
- 4 ripe Haas avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot pepper sauce
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
This spinach dip has quickly become my favorite dip to bring to parties or large gatherings. I brought this to our low key, relaxed New Year’s Eve celebration. I love the little kick of the Tabasco sauce. I first saw this recipe on an America’s Test Kitchen show on PBS. I loved how simple the recipe was. I would direct you to the actual recipe on the website but you have to be a member to view it. I am not a member yet because I don’t use their website often enough, even though I would love to have one of their cookbooks!
I don’t have a picture to show you because I forgot to take one at the get together! Oops! I’m pretty sure you know what Spinach Dip looks like though!
Creamy Herbed Spinach Dip
source: Cook’s Illustrated
10 oz frozen chopped Spinach
1/2 cup Mayonaise
1/2 cup Sour Cream
2 TB chopped shallots
1 TB chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small garlic clove-minced
1/4 tsp Tabasco
1/2 tsp salt
1/4 tsp pepper
1/2 medium red pepper, chopped (I omitted)
Thaw spinach for 3 minutes at 40% power. Squeeze partially thawed spinach of excess water through a clean tea towel. Put all ingredients into a food processor. Process until smooth and creamy. Dip can be refrigerated for 2 days.
Serve with pita chips.