Chipotle Avocado Dip Recipes
CHIPOTLE AVOCADO DIP
Thanks to the avocado base, this dip provides a bonus of healthy fats and fiber. Try spooning it on tacos, too. -Barbara Oliphant, Valley Center, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.
Nutrition Facts : Calories 72 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 153mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
CHIPOTLE LIME AVOCADO SALAD
I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. -DJ Cavem, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk lime juice, maple syrup, chipotle pepper and, if desired, cayenne until blended. In another bowl, combine avocados, cucumber and chives. Drizzle with dressing; toss gently to coat. Serve over tomatoes.
Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein.
CITRUS CHIPOTLE MARINADE WITH A AVOCADO DIPPING SAUCE
This is a favorite of mine. I absolutely love this. The best part is you can adjust the spice .. just a little more or a little less chipoltes. Besides, use this with seafood, chicken or pork, it works well with anything. I love my simple avocado dipping sauce on the side which just tops this off. Take my dip and shrimp and add to a tortilla or taco shell with some slaw, tomatoes and you have a whole different dinner. Or top over a bed of romaine with olives, tomatoes, onions and thin out my dip with some milk to make a creamy dressing.
Provided by SarasotaCook
Categories Sauces
Time 1h10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- add everything in a large baggie and mix well by shaking. Add your chicken, shrimp, pork, fish, whatever you want. Remember, seafood takes less time. Scallops maybe 30 minutes, shrimp 1-2 hours, fish depending on the thickness 1-3 hours, chicken 4-8 hours, bone in, even over night, pork chops thin 4 hours, thick cut 6, tenderloin 8-12.
- Grilling -- Just prepare your dish for grilling. Outside grill or inside grill pan or even oven. Cook as you would normally do according to your recipe.
- Dipping Sauce -- Just puree everything in a small food processor until well blended. Chill and serve with your grilled dish.
- This is also a great dip for quesadillas, tacos, etc or use as a salad dressing.
Nutrition Facts : Calories 839.6, Fat 67.8, SaturatedFat 21.1, Cholesterol 50.6, Sodium 83, Carbohydrate 60, Fiber 14.9, Sugar 24.3, Protein 10.4
CHIPOTLE-AVOCADO SANDWICH
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.
Nutrition Facts : Calories 325 g
ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP
A translucent golden-brown crust allows the green of the avocado to be seen. The crispy exterior is a counterpoint to the unctuous interior. These are a signature dish for me, and the one I most often get requests to make (although my seafood and ricotta stuffed buckwheat pancakes run a close second). These fritters came about ten years ago when I was shopping for a dinner I was making for a friend who is a CIA-trained chef. I was in a vegetable market and saw these gorgeous avocados that I just KNEW would be ripe in the next two days. I tried to think of what I could do with them since a) everyone serves cold avocado, and b) I really am not fond of guacamole. As I tried to think of what I could make with them that was hot, the work 'fritters' jumped into my head. Having never made a fritter before, I was a little surprised to have that thought; but having never known when a vegetable was going to be ripe before I figured I was on a roll and decided to go for it. To serve with my never-before-tried-fritters, I decided to make a crème fraîche-lime-cayenne dipping sauce. So I made fresh crème fraîche, and used it as a base not only for this dip, but for a Tia Maria sauce to go with the flourless chocolate cake I made for dessert (another never-before made item, but with the recipe from Cook's Illustrated it was the only thing I wasn't making up as I went along). The result of the fritters was that I got to taste the test fritter, then had to dive across the couch before the last one was devoured in order to have a second. The one evolution in the recipe is the change from cayenne to chipotle in the dip. I like the smokiness, and it gives a rough edge to something very smooth - I am all about contrast. Feel free to use whatever chile or combination thereof that you like best. This dip is easy and stands on it's own at a party for anything you want to dip into it. I have also made it with vegan sour cream with great results. The name Alligator Claws comes from an alternate name for the avocado: the alligator pear, as well as the fact that the wedges of avocado look like claws. (For those not familiar with the name Alligator Pear, it derives from both the tough, textured exterior - reminiscent of an alligator's hide, and the fact that you really can't eat one until it softens - just like a pear.) Alligator Claws are also a great name to call them if you have kids who either won't eat anything that sounds weird and you want to keep them to yourself, or - if you want your kids to eat them - if you have kids who'll only eat things that will gross other people out. If you are preparing these for kids (and I recommend you do whatever name you choose to call them), protect their palates and tone down the heat of the sauce. Maybe skip the chiles altogether and put in just a hint of finely ground pepper (white pepper won't look like black specks throughout the dip - I'm normally not that fussy, but it's something kids will notice). Allow half an avocado per person. This is so rich that more is too much. Note: You can easily cut the recipe in half, all the batter is is a one-to-one mix of flour & water (someone has suggested trying tempura batter which comes in a mix at many supermarkets - I tend to be a from-scratch kind of guy. Or do I just mean itchy?). Enjoy. -- Text by Michael David Winter, aka The Poker Roach
Provided by Poker Roach
Categories Lunch/Snacks
Time 45m
Yield 16 wedges, 4 serving(s)
Number Of Ingredients 9
Steps:
- DIP:.
- Put the crème fraîche (or other option) into a medium-sized mixing bowl.
- Zest the lime finely and mix the zest into the crème fraîche.
- Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
- Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
- While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise.
- Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight.
- FRITTERS:.
- Mix the flour & water in a medium-sized bowl until absolutely smooth.
- Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
- Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin.
- Add oil to the pan.
- Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
- When done, place each fritter on the towel-lined plate to remove excess oil.
- Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.
Nutrition Facts : Calories 478.3, Fat 45.6, SaturatedFat 17, Cholesterol 81.5, Sodium 30.4, Carbohydrate 17.5, Fiber 6.2, Sugar 0.4, Protein 4
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