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Archive | January 31st, 2010

Party Flavors: Get Your Game Day Snack Recipes Here

Party Flavors: Get Your Game Day Snack Recipes Here

With the game a week away, don’t just rely on the same old chips and salsa, order-in pizza and bean dip out of a can. SavorSA will be putting up a week’s worth of daily Super Bowl snack suggestions and recipes. Check them out right here, starting with today’s creamy avocado dip that doubles as a salad dressing, plus favorites from our recipe files!

Recipe: Creamy Avocado Salsa

Recipe: Date Bars

Last minute snacks, little or no work

Recipe: Sugar Cream Pie

Recipe: Pecan pralines a new orleans treat for almost 400 years

Recipe: Tomatillo salsa, easy to make.

Recipe: Skewered crisp shitakes with garlic.

Recipe: Vegetarian chili with cheese and scallions.

Recipe: Truffled Goat Cheese Spread

Great slider buns and easy mini subs.

Recipes: Popcorn

Recipe: Bonnie's Guacamole

Recipe: Make your own Muffuletta

Recipe: Fried Pork Tenderloin Sandwich

Recipes: Wings, Three Ways

Recipe: A Trio of Colorful Salsas

Recipe: Grilled Pizza

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Score Points With Spicy, Creamy Avocado Salsa

Score Points With Spicy, Creamy Avocado Salsa

A creamy variation on guacamole.

This  salsa is one of my standbys for taking to potlucks and parties. The ease of making it in a blender is just part of the appeal.  I like this dip thick, but if you want to stretch those avocados further, add more of the Herdez Salsa Verde (canned tomatillo salsa).

I also use this as a salad dressing. Make it up fresh and use right away, otherwise, your pretty green dressing will go the way of guacamole left out too long and become brown dressing.

Finally, the Texas chain Ninfa’s, that used to have a restaurant in San Antonio, had a famous table sauce that is much like the one I make.  I don’t know exactly how they make theirs, but this is how I was making mine before I set foot in a Ninfa’s. Nevertheless, here is a friendly nod to Ninfa’s Green Sauce.

Creamy Avocado Salsa

2 medium cloves garlic, peeled and roughly chopped
2 tablespoons chopped onion
4-6 sprigs, without stems, fresh cilantro, roughly chopped
1/2 cup sour cream (light is OK)
2 large Hass avocados, peeled, pitted and roughly chopped
1/4 cup Herdez Salsa Verde (a little more than half of a 7-ounce can)
2 dashes of Tabasco sauce
Juice from 1 lemon (no seeds) or lime
1 roasted, peeled anaheim (Hatch) chile
1/4 teaspoon finely minced serrano chile, optional
Salt, to taste
Pepper, to taste

Put the garlic, onion, cilantro, sour cream, avocados, salsa verde, Tabasco sauce and lemon or lime juice into a blender. Pulse and blend until the ingredients are well puréed. Scrape into a medium bowl, then fold in the minced serranos. Cover right away with plastic wrap and put it in the refrigerator so the flavors can blend, 15-20 minutes or so. When you take out, taste for seasoning and add salt and pepper now, to taste. If you’re serving with chips, remember these are salty, so don’t over-salt the dip.

For salad dressing: Make the same way, but leave out the minced chiles if you don’t want the heat (I like the heat, though). Scoop sauce on top of fresh greens and toss gently to distribute. Serve right away.

Makes about 3 cups of dip.

From Bonnie Walker

Photos by Bonnie Walker

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