Every family seems to have a family member(s) who’s known for their special dish. My grandmother is known for her ham. My aunt Lucie is known for putting maple syrup in almost everything, “tout est meilleur avec du sirop d’érable!” As for my mother, it’s her creamy avocado dip. It isn’t the fanciest recipe but she never brings leftovers back when she brings it to gatherings. It’s incredibly versatile, so you can dress it with whatever veggies or herbs you like.
Creamy avocado dip
1 cup cream cheese
1 cup sour cream
1 ripe avocado
dash of lemon juice
6 dill pickles, finely minced
1 cup of green olives, finely minced
2 green onions, minced
2 plum tomatoes, cubed
- In a large bowl, mix the cream cheese and avocado by hand. Then mix in the cream cheese and a dash of lemon juice to prevent the avocado from browning. Add more lemon juice to taste if you’d like the dip to have more of a “lemony” flavor.
- Place the dip in the middle of a plate or any other presentation dish.
- Finely mince the pickles and olives. You can use a blender if you’d like to save some time, but it tastes better when done by hand. Place these in a large bowl.
- Repeat with the green onions and cubed tomatoes. Add these to the pickles and olives. Mix.
- Pour the vegetable mix around the avocado dip.
- Serve with tortilla chips or with freshly sliced cucumbers for a healthier fare.
Note: You can also layer the vegetables as seen in the photo.