Avocado Chèvre Dip
I ADORE chips and guacamole. My dad and I have a ritual: we show up at Rosa Mexicano in New York, a Mexican restaurant with a guacamole cart on which they smash, squish, and season your guacamole right at your table. For me, it is an event paramount to the Super Bowl itself. In go the jalapenos; I cheer. The cilantro; what a play! Lime juice; touchdown. They plant the heavy stone molcajete in the middle of the table between us, and we dive in, like honeymooners into a hot tub, pale jade paste adorning the corners of our mouths, turned up in smiles we just can’t repress at such a culinary victory.
Avocado Chèvre Dip with Root Chips
For my French Super Bowl, I abandoned the South-of-the-Border flavors, but not the tradition. I renovated one of my favorite classic French Revolution recipes: Avocado and Chèvre Dip with Root Chips. I smash avocados with lime juice and garlic, just like in guacamole. But instead of chilies and cilantro and onion, I add crème fraîche, goat cheese, and chives. I stir it all together, and serve it with a colorful potpourri of root chips instead of corn chips. It looks beautiful and festive, and is a creamier, more elegant kick at the same field goal. And honestly, it’s easier to make.
Avocado Chèvre Dip
BON APP, et BONNE CHANCE!
Ingredients
- 2 Haas avocados
- 2 tablespoons lime juice (from about 1 lime)
- 2 ounces chèvre, room temperature
- ½ cup crème fraîche
- 1 clove garlic, grated
- 20 chives, snipped
- Salt and pepper
- 1 7.5 ounce bag Terra Original root chips
Procedure
- Press the avocados through a ricer and toss immediately with the lime juice. Add in the chèvre, crème fraîche, garlic, snipped chives, and salt and pepper. Mix thoroughly to combine.
- Arrange 2 chive halves in a cross on top of the dip as a decorative touch. And serve surrounded by Terra chips.
Yum, yum. And they’re pushing avocados at my grocery store this week! Sounds tasty and looks pretty too! Thanks.
Thanks! I hope you love it as much as I do. This one’s my annual Super Bowl classic.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.^
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Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese..
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