Here’s another nifty, avocado-based, dip slash topping slash table salsa slash magic sauce from our compadre Chef Libby down in Austin – Libby’s Creamy Avocado (or Avocado Crema as she likes to prepare it).
Avocados, packed with healthy fats and little soluble carbohydrate baggage, and most importantly, bursting with incredible flavor, end up on the menu around our camp just about every day, even more so during these blistering days of high summer.
Libby serves this not only as a dip (and not just for chips, think for a cold, crispy crudite plate too) but a topping on a spicy grilled chicken breast she often preps for her catering gigs; we’ve just had it on a tropically-spiced, sautéed (grilled would be awesome too) mahi fillet here at home in the past week too.
For those looking to up the game a bit, try sourcing (or making) some genuine crema to sub in for the sour cream…
2 firm-ripe avocados, flesh only
1/2 cup full-fat sour cream (maybe a touch more…) OR genuine crema
2 tbsp good, extra-virgin olive oil
2 tbsp good apple cider vinegar
2 tbsp + 2 tbsp fresh cilantro leaves, rough chopped
2 tbsp fennel fronds, chopped fine, optional more for serving
Good salt to taste
Juice from one big lime quarterOptional – add 1/2 to 1 stemmed and seeded serrano
Into your trusty food processor goes the avocado flesh, sour cream, EVOO, apple cider vinegar, first two tbsp cilantro, and first two tbsp fennel fronds.
Process until smooth; if not thick enough to suit you, add a bit of sour cream, if too thick, add a bit of EVOO or vinegar.
Season to taste with salt; pour into your serving bowl, sprinkle with the additional cilantro and fennel, spritz with the lime juice, and go to it.
Enjoy.
Leave a Reply