Avocado Sour Cream Dip

When I saw a vegetable tray all jazzed up with a red pepper as a dip bowl, I got excited.

When I saw another Pin with a red pepper masquerading as a crab beside a bowl of dip – I lost it.

These ideas had to come together for my Tiki Party.

The eyes are, sadly, not edible. If I had my wits about me, I would have dropped two dollops of cream cheese and little black olive slices as eyes.

Instead, I cut a mini marshmallow in half and dotted it with permanent marker.

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I reminded everyone before the alcohol started flowing that the eyes were most definitely not for eating.

Of all the plates I expected to be devoured, I didn’t expect the veggie tray to go first. It got destroyed!

I guess it makes sense. Veggies are a nice respite at a party, even if they’re eaten between bites of cupcake and meatballs. It makes you feel a bit better about the rum punch, too.

This avocado dip is one of my all-time favourite homemade condiments. It’s as easy as throwing all of your ingredients into the blender.

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Plus, any leftovers you have can be made into theΒ perfect post-party detox meal.

For supper the next day, C. and I used up party leftovers to make coconut rice, stir-fried vegetables and chicken bowls, topped with this avocado cream. I could eat this stuff on everything.

Though, eating it out of a red pepper crab might be my favourite way to do it.

Avocado sour cream dip

Ingredients

  • 1 cup of sour cream
  • 2 ripe avocados
  • 1/3 cup of cilantro leaves
  • 1 jalapeno, seeded and sliced
  • 1 tsp minced garlic
  • 1 tbsp lime juice
  • Salt, to taste
  • 2 red peppers
  • An assortment of vegetables

Directions

  1. Place all of your ingredients in the blender and blend until creamy and fully combined.
  2. Take a red pepper and cut a circle around the top. Remove it. Using a knife or your fingers, remove the white pith from inside. Rinse out the pepper with water and pat it dry.
  3. Slice an additional red pepper into strips, leaving two of them slightly thicker than the other. With the two thicker strips, cut a triangle out of whichever end is wider.
  4. Make eyes for the crab (I used marshmallow and permanent marker. But you could always use googly eyes). Prop the red pepper “claws” against the crab.
  5. Fill the red pepper with avocado dip and arrange your other vegetables. Serve immediately or store in the fridge for up to 6 hours.

Yum

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