Saturday, March 17, 2012

Creamy Guacamole Dip

Happy St. Patrick's Day!!!

Since green and/or rainbow colored foods are pretty much a requirement for St. Patrick's Day, here is a recipe for a guacamole style dip that's perfect for any time of the year.  I don't know where the original recipe comes from; I've been using a copy that's been sitting in my recipe binder for a few years.  I've made some changes here and there, and I think I've finally settled on a version of the dip that comes darned close to perfection!  My sister affectionately refers to this dip as "crack dip" because of how addictive it is, so it's a good thing the batch size is plenty generous! :)

Creamy Guacamole Dip
Yield: about 5 cups

juice of 1 lime
10 oz. can Ro-tel® tomatoes, undrained
4 oz. can chopped green chiles, undrained
4 or 5 ripe avocadoes (depends on size)
16 oz. sour cream
2 tsp. salt
2 tsp. garlic powder
small handful chopped cilantro (optional)

Place lime juice, tomatoes, and chiles in the bowl of a food processor.  Add the avocadoes to the food processor, pulsing after each addition.  (This covers the avocadoes in the acidic juices and helps retain their green color.)  Add remaining ingredients to food processor and blend until smooth.  Dip may be served immediately or divided into containers and chilled until serving time.  Over time, the dip will darken and turn brownish...which isn't pretty but is still okay to eat!  Serve with tortilla chips or your favorite dunking items.


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