Avocado dip with mint on tortilla chips

  • Time cooking time: None
  • Yield Makes 1½ cups (375 mL), enough for a nibble for 6 to 8 people


    1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
    2 tsp (10 mL) freshly squeezed lime juice
    1 large garlic clove, minced
    1 tbsp (15 mL) chopped fresh mint
    ¼ tsp (1 mL) salt
    Dashes of hot sauce to taste
    2 large ripe avocados
    1 bag (230 to 300 g) tortilla chips


    1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

    2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

    3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.

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