Avocado Cream Cheese Dip

>> April 14, 2012

The taste of avocado takes me back to my childhood. My mom used to make avocado ice candies, which is just basically like popsicle minus the stick. It is stuffed inside a long plastic bag and then frozen. It used to be the only recipe of avocado I know until I started to become familiar with cooking and other food preparations. Now I added 3 more in my recipe list - avocado smoothie, guacamole, and this avocado cream cheese dip that I recently discovered (no kidding).

I was thinking of a good garnish for my tomato tartare and thought that avocado's good match. And so I browsed for avocado flavoured sauces and dips and this recipe from Honey Never Spoils caught my attention. It's fairly easy to prepare, plus I have ingredients right in my fridge, so I don't have to worry about going back to the grocery.

I am happy to say, that although it miserably failed to match the taste of my tomato tartare, the taste by itself is divine! I immediately loved it. I can picture it perfectly matching the taste of my vegetarian burger to substitute guacamole. It can also be used as a dip for toasted bread sticks, or even nachos/chips. This is my new favorite!

I tweaked the recipe a little bit according to my consistency and texture liking.

- 1 small ripe avocado
- 50g softened cream cheese
- 1 tbsp lemon juice
- 1 small onion, sliced in 4 parts
- 1/8 cup of water
- 1 tbsp Sriracha sauce (or tabasco hot sauce)
- salt and pepper to taste
(Skip the water if you want a paste-like consistency, and add more cream cheese)

1. Slice the avocado from top. As soon as you feel the seed, slice around it. Then give it a twist to separate. Now you can easily pull out the huge seed.

2. Scoop out the avocado flesh and dunk it in your food processor.

3. Add the onion, softened cream cheese, lemon juice and water in the food processor and blend away. Add more water if it's too thick for you.

4. Add the sriracha sauce and blend again. Feel free to add more sriracha if you prefer more spicy.

5. Once well blended and creamy, transfer it to a bowl and add a dash of salt and pepper to taste.

I used only 50g of cream cheese because I love that delicate avocado flavor and I don't want to overpower it. I added water because I don't like it too thick and paste like since I intend to also use it as a creamy spread. But if you wish to make it thicker like a normal cheese based dips, by all means, add more cheese and skip the water. Just make sure you won't overpower the avocado taste.


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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