How to Make Delicious Avocado Appetizers
Entertaining is a lot of fun but sometimes the avocado meal planning can be daunting. Trying to make sure you have a wide array of snacks for your guests is tough, but it doesn’t have to be! Just incorporate delicious, creamy avocados!
Did you know that avocados are superversatile? Avocado can be used not only as a sandwich topper or in guacamole, but it can also be the star ingredient in all sorts of recipes from breakfast dishes to desserts! A great alternative to butter and eggs in baking, they can even form a creamy base for sauces instead of dairy. Avocados are a must-have in any kitchen, since they’re rich and flavorful while also being cholesterol-free!
So, when planning your next soiree, think about some fun ways to add avocados to your appetizers. Below are some recipes, featuring Avocados from Mexico, to feed your creativity!
Smoky Avocado Dressing
- 1 large ripe Haas avocado, pitted and scooped
- 1 1/2 T fresh lemon juice (add up to another 1/2 T more if you desire a tangier taste)
- 1/2 c vegan Greek yogurt
- 1 t adobo sauce (can come from canned chipotle pepper in adobo)
- 1/4 c extra virgin olive oil
- 2 garlic cloves
- 3/4 t salt
- Combine all ingredients in a blender and blend until smooth and creamy.
- Season to taste
- Cover and refrigerate until ready to serve as a dressing on salads or as a delicious dip for crudite, fritters, and other fun party foods.
Creamy Tomatillo Avocado Dip
- 1/4 lb fresh tomatillos
- 1/2 c finely minced white or yellow onion
- 2-3 garlic cloves, roughly chopped
- 1 teaspoon fresh jalapeño, deseeded and roughly chopped (optional)
- juice of 1 large lime
- 1/2 c packed cilantro leaves, finely chopped
- Salt and pepper, to taste
- 2 large ripe avocados
- up to 2 T water to thin as necessary
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky.
- Cut the tomatillos into quarters and put them into a food processor or blender. Add the onion and garlic, and process until smooth.
- Add 1/4 cup of the cilantro, jalapeno, and lime juice, and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y or after about 15 minutes. Let it cool for a few minutes.
- Once it has cooled, combine the avocado along with the tomatillo mixture and blend in a food processor or blender. Add the remaining 1/4 cup cilantro and blend again. Add water to thin out the sauce if desired. Taste and blend in some salt, pepper, and lime juice to taste.
- Serve as a dip for crudite, chips or poppers or slather it on enchiladas, tacos, burritos, quesadillas, and more!
About Pati Jinich
Jinich is a cooking teacher, food writer and chef at the Mexican Cultural Institute in Washington, D. C. She hosts a public television series broadcast nationwide called Pati’s Mexican Table now on its Fourth Season. She released her first cookbook called Pati’s Mexican Table in March 2013. Her next cookbook will hit the stands April 2016.
Born and raised in Mexico City, she enjoys focusing her culinary expertise on bringing the diversity of tastes and foods that her Mexican homeland loves, to the masses in the US and around the world. She absolutely loves to use Avocados From Mexico in nutritious and flavorful recipes for her husband and three boys.
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