Celebrating Summer with a Cool Green Dip

avocado-goat-cheese-dipSavory dips are just about the most versatile thing you can make, because not only can a neverending variety of items be considered dippables, the dip itself can become a sauce if you thin it a little bit and then toss it with pasta, whole grains, meat, you name it.  Or you could thin it even more and call it a soup.  (To thin a thick dip or sauce, add more of the most-liquid ingredient, or add water if that most-liquid ingredient would dominate the rest if it were increased.  Too much lime juice, for example, would make guacamole too acidic, but adding more tomato juice to gazpacho wouldn’t knock the balance of flavors out of whack since tomatoes already are the predominant flavor.)

This savory dip is very savory indeed thanks to the olives and sun-dried tomatoes it contains.  You could also use black olives if you prefer that flavor, but I’m a green-olive fan.  Besides, I thought that pairing green olives with green avocado would make for an overall happily green dip.

Savory Goat Cheese & Avocado Dip
(or Green Monster Dip if you’re serving it to kids)

1 avocado
2 large spoonfuls soft goat cheese
8 green onions, green part only, minced
4 sun-dried tomatoes, minced (you’ll need a very sharp knife to easily mince these)
12 green olives, pitted and minced (or use black if you’d prefer that flavor)
Small squirt of lemon or lime juice (to help prevent the avocado from browning)
1/2 jalapeño, minced, or 2 T. canned diced green chiles (optional, although I used the canned variety and thought it added a nice, not-too-kicky kick)
Handful cilantro or fresh basil, minced (optional, but again a nice touch: go with cilantro for a Mexican twist or basil for an Italian one)

Bite-sized raw veggies or whole-grain crackers/chips for dipping

Mash the avocado and goat cheese together with the fork, then stir in the remaining dip ingredients and serve with the veggies and/or crackers and chips. This would also make a great sandwich topping, or you could add a teaspoon or two of water to thin it and then toss with with hot pasta. The dip would be a nice side for chicken or fish, too.


Courtesy of Cultured Cook.

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Taking Shrimp for a Dip

Delicious Hot and Spicy Pepper Recipes

Celebrating Salsa!

© Copyright 2011  Allison Stuart Kaplan  www.Askinyourface.com LLC

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