Roasted Garlic Avocado Dip / Spread

Roasted Garlic Avocado Dip / Spread | Bakewell Junction

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.

Enjoy.

Roasted Garlic Avocado Dip

Ingredients

• 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

Directions:

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.

Roasted Garlic

Ingredients

• 1 head of garlic
• 1 to 2 teaspoons olive oil

Directions:

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.

Enjoy!!!

Recipe adapted from my co-worker.

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Meatless Gravy (Marinara Sauce)

Some more preparation for the family get-together for my Mom’s and Niece’s birthday and their favorite entrees.  You’ve seen the crepe recipe but you can’t have Manicotti without gravy.  This particular gravy recipe is meatless and is also referred to as marinara.

As I’ve mentioned before it takes a few steps to prepare the Manicotti, so I’m making the gravy a few days in advance too.  The gravy can be made in advance and stored in the refrigerator or freezer (depending on the length of storage time needed) and there is no change in texture or flavor.  This gravy recipe can also be used with any pasta you like or any recipe that calls for a tomato gravy.

Enjoy.

Meatless Gravy (Marinara Sauce)

Ingredients

• 1/2 medium onion, chopped (try using a Vidalia onion when in season for a nice flavor; need to use more though)
• 1 – 2 stalks celery hearts, finely chopped (add a few chopped celery leaves for additional flavor)
• 1 teaspoon sea salt or more to taste
• 2 cans 28 ounce your favorite crushed tomatoes (the cans can have added tomato puree and basil too)
• 1/4 – 1/2 cup water
• 1 – 2  tablespoons dry basil to taste
• 1 – 2  tablespoons dry flat leaf parsley to taste

Directions:

Step 1:  Add the onion and celery to a large stock pot and sprinkle with salt.  Cover pot and heat on medium for 15 to 20 minutes until the water that has sweated out from the onions and celery has started to dry up and they’ve softened.  Stir the mixture frequently with a wooden spoon to prevent it from sticking.

Step 2:  Add the crushed tomatoes to the stock pot and scrape as much of the tomatoes out of the can as possible.  Add the water to one of the empty cans and swirl it around the sides to ensure all the tomatoes are incorporated into the water.  Pour the water into the second can and repeat; then pour the water into the stock pot.  Add the basil and parsley and stir until well combined.

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.

Step 4:  Let the mixture come to a simmer.  Lower the heat to low to medium-low and cover.  Simmer for 45 minutes to an hour while stirring occasionally with a wooden spoon to prevent sticking.

To store the gravy:  Once completely cooled, this can be stored in containers in the refrigerator for three or four days.  If storing in the freezer, be sure to use freezer safe containers and leave enough space for expansion.

This gravy is very versatile and you can add different flavors.  If you like spiciness you can add some crushed red pepper.  Some like to add some sugar or wine instead of water.  My husband’s family adds a can of tomato paste, so find what works for you.  Also, if you’re cooking for a large number of people, you can easily double the recipe.

Enjoy!!!

My family recipe.

My Favorite Guacamole

Especially during the summer I love having Guacamole.  A few years ago I got a recipe from my co-worker that I adapted to my tastes.  It’s quick and easy to make and everyone loves it.  I also use it as a dipping sauce for steak, pork, ribs, chicken and just about anything you can think of.  Just think how good it would be instead of mayo on a sandwich.  My husband just had some on an tomato guacamole salad sandwich.  You can’t name all the things this works with.

In a couple of weeks I’m having my family and my in-laws over for dinner (well it’s on a Sunday and it starts around noon and lasts most of the day) and this recipe is a regular on the menu for my get-togethers.  Normally there’s no leftovers.

The only problem I have I have with Avocados is that I have a hard time choosing ripe ones that aren’t overripe or starting to turn rotten.  If anyone has any tips, I’d love to hear them.

Enjoy.

Ready to start the mashing.

After grating the onion.

All mixed up and ready to eat.

Guacamole

Ingredients

• 3 Avocados, ripe
• 1/2 small onion or Vidalia onion to taste, grated
• 1 tablespoon lime juice or the juice from 1/2 lime or more to taste
• 1/2 – 1 teaspoon lemon juice
• 1 teaspoon sea salt or more to taste

Directions:

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.  Grate the onion into the bowl and mix into 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.

Enjoy!!!

Recipe adapted from my co-worker.