This weekend I had another graduation party – it’s that time of year. I brought Slutty Brownies and Italian Rum Baba because I can’t show up without a little something. Needless to say, they all disappeared.
With July 4tn around the corner, I thought it would be a great time to share my Roasted Garlic Avocado Dip. This is similar to my Guacamole but the flavor is roasted garlic instead of onion. I prefer the roasted garlic flavor with meat instead of chips. You might ask why roasted garlic instead of raw garlic? Roasted garlic has a much milder flavor than raw garlic. I love roasted garlic and adding it in this dip is wonderful. Once the garlic is roasted and then crushed, it just melds into the dip.
If you’re grilling hamburgers, london broil, ribs or Italian sausage for July 4th, this dip is great. I just place a large portion of this dip on the edge of my plate and dip steak, sausage or ribs into it before taking a bite – just delicious. You can also use this dip as a spread on sandwiches instead of mayo or in addition to.
Roasted Garlic Avocado Dip
- 3 Hass Avocados, ripe
- 4 to 5 roasted garlic cloves, crushed
- 1 tablespoon lime juice or the juice from 1/2 lime or more to taste
- 1/2 – 1 teaspoon lemon juice
- 1/2 to 1 teaspoon sea salt or more to taste
Step 1: Using a sharp knife, cut the Avocados in half by starting at the top (the narrow end) and cutting down to the bottom (the wider end) on one side and up to the top on the other side. Do not cut through the pit in the center.
Step 2: Using a spoon scoop out the Avocados and place in a medium bowl. Discard the skin and pit. Crush the roasted garlic cloves into the bowl and mix into the Avocado. Add juices and salt and mix thoroughly.
Step 3: To store the Guacamole, cover with plastic wrap and ensure that the plastic wrap is placed directly on the mixture and that there are no or few air gaps; then chill in the refrigerator. Fresh Guacamole doesn’t keep well, so it should be made only about an hour before it is served.
- 1 head of garlic
- 1 to 2 teaspoons olive oil
Step 1: Remove all the white papery outer skin from the head of garlic. Place the head of garlic in a pouch created by aluminum foil and drizzle uniformly with the olive oil. Close up the pouch.
Step 2: Place the pouch in a preheated 350 degree oven for 30 to 35 minutes or until the garlic becomes soft. Remove garlic from the oven and let cool completely. Remove the cloves from the skin and store in a sealed container in the refrigerator.
Recipe adapted from my co-worker.
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