Citrusy Avocado Dip Recipes

EASY AND DELICIOUS AVOCADO DIP

Steps:

• Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

CITRUS FRUIT DIP

Steps:

• In a small saucepan, combine the sugar and flour. Stir in egg and juices. Cook and stir over low heat until mixture is thickened and reaches 160°. Cover and refrigerate until chilled. Just before serving, fold in whipped topping. Serve with fruit.

ENLIGHTENED SPICY AVOCADO DIP

Steps:

• Place the first seven ingredients in a food processor; cover and process until smooth. Chill until serving. Serve with vegetables.

AVOCADO-RANCH DIP

Steps:

• Combine sour cream, mayonnaise, avocado, jalapeno, tomatillo, onion, cilantro, garlic, ranch mix, and salt in a blender or food processor; blend until smooth, gradually adding milk until desired thickness.
• Refrigerate for at least 3 hours before serving to give time for the flavors to meld

AVOCADO & CITRUS DIP WITH SPICY SPUDS & TORTILLA CHIPS

Steps:

• Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
• Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.
• Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

AVOCADO CITRUS SALAD RECIPE BY TASTY

Steps:

• Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
• Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
• Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
• Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
• Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
• Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
• Enjoy!

CREAMY AVOCADO RANCH DIP RECIPE BY TASTY

Steps:

• Add the sour cream, Hidden Valley® Ranch Dip Mix, avocado, garlic powder, and lime juice to a blender and blend until smooth, scraping down the sides of the blender as needed.
• Transfer the dip to a bowl and top with the reserved avocado. Serve with vegetable chips.
• Enjoy!