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Dip #1–Avocado Dip

July 10, 2011 by admin

I wanted to kick this off right by using a vintage cookbook that my fiance (let’s call him Kealoha) gave to me. He has a box of vintage mini-cookbooks from his mom. For some reason, several of them are about lamb, though Kealoha says he doesn’t recall ever eating lamb as a kid.

Anyway, tucked in this box was a fantastic little handbook from the makers of Philadelphia Cream Cheese.

 

I love vintage cookbooks especially when they’re about a specific product. I actually found a recipe for A-1 Steak Sauce that was like A-1 Steak Sauce poured over canned ham and served with a green olive. This was fast food for the 1950s housewife: open a can, pour over a condiment and there you go. Eat up. Oh, and pour another Manhattan.

This dip seemed appealing because there was very little effort involved, and also because I had a sack of avocados I needed to use.

THE RECIPE

Philly Avocado Dip

1 cup mashed avocado

1 8-oz package Philadelphia Brand Cream Cheese

3 tablespoons lemon juice

1 teaspoon finely chopped onion

1 teaspoon salt

Dash of Worcestershire sauce

 

 THE PROCESS

This was a surprisingly easy recipe since it requires no cooking. Mostly you just mash stuff. I didn’t even bring the cheese to room temperature. Nope. I just twisted open that avocado (once I cut around it), mashed about 2 avocados in a bowl with a fork, then added the avocados and the rest of the ingredients into my Kitchen Aid with the paddle attachment and blended.

I didn’t have regular onion on hand so I used some purple onion, and ended up liking the color.

After the dip was done, I kept looking for something else to do. I was done, so I just drank some wine.

THE VERDICT

It’s a great dip! Easy. And it’s perfect right after you make it, or refrigerate it and let the flavors meld. It’s creamy with a little of the wonderful 1950s spice AKA Worcestershire sauce. It’s a great green color, but it could use something else. Maybe top it with some pretty chopped tomatoes.

 

DUNKERS

We tried a variety of things, but we liked potato chips and snow peas from our garden the best. It would be great with blue corn tortilla chips, pita, or other veggies.  It’s easy. It’s green. It’s got cheese in it. It doesn’t turn all brown while it sits there on the buffet table. (We know. We stared at it for more than an hour. No brown!) What more could you ask?

All in all, this dip gets 4 pretzels out of 5.


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