Creamy Salsa Dip
My friend’s boyfriend was in town for Labor Day weekend, so we decided to have a late lunch, despite the fact that I’d had 3 plates of food about 1.5 hours before heading over. My church feeds me well, and I have a problem with eating everything on sight.
Twas delicious! He recreated one of their favorite salads from Panera (Spinach Power Salad). “Fresh baby spinach, roasted mushrooms + onion blend, diced eggs, applewood smoked bacon, frizzled onions + smoky Vidalia onion vinaigrette.” I’m gonna have to try to recreate this one of these days.
The salsa wasn’t made from scratch, but perhaps next time! We enjoyed them on almond crackers, which are a new discovery to me. They are delicious, and come in a bunch of different flavors!
Creamy Salsa Dip
1) Mix until smooth.
(It’ll be less lumpy if you use a block of cream cheese instead of the fluffy one that she had at the time. :O )
I meant to add nutritional yeast flakes too, but forgot about it. It was late. :/ You can use this as a spread, a dip, a pasta sauce (probably best not to reheat it though)…the possibilities are endless! :D I didn’t have pine nuts (they’re morbidly expensive), so I subbed with cashews instead.
-2 avocados, peeled with seed removed
-handful of basil leaves
-2 handfuls of cashews
-garlic powder, to taste
-black pepper, to taste
-splash of lemon juice
1) Combine everything into a food processor and blend until smooth.
If avocados weren’t so expensive, I’d hella make this all the time. :o
Sorry about the picture. :/ I should’ve turned on flash…and perhaps also not waited until we’d finished half the bowl/it’d been sitting for a while. :[ It was amazing though, just so you know.
– 3 Haas avocados (halved, seeded, peeled)
– 2-3 limes (depending on how lime-y you want it; juiced)
– 1 tbsp finely chopped cilantro
– 2 cloves of garlic (add more if you like stronger garlic taste), minced
– 1/2 of one medium sized onion, diced
– 2 Roma tomatoes, seeded and diced
– 1/2 tsp of cayenne pepper
– 1/2 tsp of cumin
– 1/2 tsp of kosher salt
1) Put scooped avocados into a mixing bowl, pour (or squeeze, if you didn’t juice) lime juice over avocados evenly (to prevent avocados from browning/give them more flavor).
2) Drain and reserve the lime juice. Add the cayenne, cumin, and salt, then use a potato masher (or spoon+fork) and mash the avocados.
3) Fold in cilantro, onion, and tomatoes. Add reserved lime juice.
4) Let sit at room temp for 1 hour, and serve!