Got raw veggies? Looking for a way to jazz up your block of carbs (raw vegetables) with a healthy block of fat? Try this delicious, easy to make, avocado vegetable dip with a hint of a kick.
1 avocado, pitted and removed from skin
2 tbl. paleo mayonnaise (recipe available in Paleo Made Easy)
Juice of one lime
2 tbl. chives, minced
5 scallions, white and light green part only, thinly sliced
1 jalapeño, seeded and minced
1 clove garlic, minced (I use a garlic press)
1/2 tsp. kosher or sea salt
1/4 tsp. cayenne pepper (use more or less depending on how much of a kick you want the dip to have)
Combine all ingredients in a food processor and pulse until smooth.
Helpful tip: Once avocados are exposed to air they oxidize (become brown) and while there is nothing wrong with the avocado it doesn’t appear very appetizing. Acid, such as lime juice slows down, but does not inhibit this process. Someone special recently stumbled upon the secret to keeping your avocado green…save the pit and toss it into the container with your avocado. I have no idea why or how, but it WORKS! Take a look. This is my avocado dip a day after I made it, it is still exactly the same color! The photos were taken under different lighting and with two different cameras (differing by about 4MP) but trust me, it is the same color. No matter what you’ll agree it isn’t brown!