Saturday, October 30, 2010
Asparagus, Apple and Avocado Dip
1 bunch of asparagus, steamed and finely chopped
1 ½ green apples, peeled
1 Tbsp lemon juice
1 ½ ripe avocados
8 oz sour cream
Salt and pepper, to taste
¼ cup of shredded Pepper Jack cheese
4 drops of Tabasco
Salty, bacon option:
4 strips of crispy bacon, crumbled
4-6 oz of chunky Gorgonzola cheese
In a large bowl, grate apples. Sprinkle with ½ of the lemon juice to prevent them from browning. Add asparagus and mix together. In a separate bowl, mash avocado. Mix in the other half of lemon juice. Mix avocado mixture with apples and asparagus. Add sour cream and mix well. Season with salt and pepper to taste.
Separate the dip into thirds. Mix in Pepper Jack and Tabasco to one batch. Mix in bacon to the second batch. Mix in Gorgonzola to the last batch. Cover with plastic wrap and chill for 2 hours.
Serve with pita chips, crackers or sliced crusty bread.