Avocado Roasted Garlic Dip Recipes
EASY AND DELICIOUS AVOCADO DIP
This dip is amazing and goes great with Tostitos®... Your family and friends will love it. Ideal for parties.
Provided by ipekwilliamson
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 17.8 g, Fiber 6.8 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 160.3 mg, Sugar 0.7 g
GARLIC AVOCADO DIP
I serve this with sliced baguette bread (this recipe makes enough for two whole baguettes). This recipe is heavy on the garlic, so if you aren't a big fan, start with 1 clove and work your way up.
Provided by Brieanna Marie
Categories Low Protein
Time 10m
Yield 2-3 Cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut avocados and remove the pit and the skin.
- Place all ingredients in a food processor and blend until smooth.
- Serve immediately.
AVOCADO & ROASTED GARLIC DIP
My vice is chips and dips (I'm not really into sweets) and as you may have guessed I love garlic. This is a very garlicy recipe so you may want to reduce the garlic quantity. (Note: cook time is for roasting the garlic)
Provided by Rise3834
Categories Lunch/Snacks
Time 50m
Yield 1 medium sized bowl, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mash avocados and roasted garlic (texture should be somewhat"chunky" not smooth).
- Fold in remaining ingredients, be sure to blend well.
- Let chill for a minimum of 1 hour.
- If color turns brownish upon serving, sprinkle with a bit of lemon or lime juice.
Nutrition Facts : Calories 581.7, Fat 44.6, SaturatedFat 6.5, Sodium 324.7, Carbohydrate 48.3, Fiber 21.9, Sugar 3.1, Protein 10.2
CREAMY GARLIC AVOCADO DIP
See how you can serve up a tasty dip in just 10 minutes with our Creamy Avocado Dip recipe. This avocado dip uses few ingredients but it's full of flavor.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Blend all ingredients except onions in food processor or blender until smooth.
- Spoon into small bowl; top with onions.
- Serve with tortilla chips or crackers.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.5413 g
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
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