Earlier this week, our family was invited to a friend’s house for an outdoor bar-be-que. The hosts would provide the burgers and brats, and the rest of us would contribute a dish for sharing. The evite came through on a particularly busy day, so by the time I had a moment to RSVP, homemade cole slaw, baked beans, and potato salad had already been claimed. Without really giving it much thought, I offered to bring some sort of dip and chips.
Now, if you are familiar with our family’s food values at all, you probably know that it is impossible for me to just run into the store and grab something from the prepared foods section. I also knew that there would be no time to make the 20 minute drive to our nearest Whole Foods. As I began to dig through the refrigerator, it occurred to me that we already had everything on hand to make our favorite guacamole recipe. Easy enough. Unfortunately, when I cut into the avocados, it was blatantly clear that they were no where near creamy enough for guacamole. With just a few hours remaining until we needed to head out, it was time to get creative. What to do, what to do? (Drumming fingertips on the counter.) Hmm…maybe I could make a chunky, pico de gallo-y, salad-y version of guacamole! (With everything still small enough to put on chips, of course.)
All of our friends agreed that this avocado dip turned out awesome. Even our processed food loving friends were crowded around the bowl!
Because Darren and I are obsessed with cumin, I decided to add a generous tablespoon to give the dip a bit of pizazz. I’m glad I did! This earthy, smoky spice nicely complemented the acidity of the tomatoes, subtle heat of the jalapeno, and the clean flavor of fresh mozzarella. Cumin is also helpful at detoxify the body of cancer cells, boosts milk supply in breastfeeding mamas, and it helps aid in good digestion! As I said, we are obsessed, both with the flavor and the health benefits.
Whether you will be entertaining health nuts or foodies this spring, this is one dip that is sure to impress the whole crowd!
Ingredients (Makes about 4 cups):
Red onion, 1
Cilantro, 1 bunch, leaves and tender stems only
Fresh mozzarella, 8 oz ball, or the equivalent of bocconcini
Fresh jalapeno, 1
Vine ripened tomatoes, 2 large, 3 small
Red wine vinegar, 1 tbsp + 1 tsp
Extra virgin olive oil, 1 tbsp
Ground cumin, 1 tbsp
Sea salt, 1 1/2 tsp, or to taste
Instructions (10 minutes, all active):
In a small bowl, make your vinaigrette. Whisk together red wine vinegar, olive oil, cumin, and salt. Set aside.
In a mixing bowl large enough to hold all of the ingredients, dice 2 avocados. Toss with the vinaigrette. (The vinegar will help prevent the avocado from browning.)
Dice 1 red onion and 8 ounces of fresh mozzarella. Coarsely chop 1 bunch of cilantro. Remove the seeds and stems of one jalapeno. Small dice the jalapeno as well. Chop 2 large vine-ripened tomatoes. Squeeze tomatoes gently over the sink to drain excess liquid before adding them to the bowl.
Toss everything with the avocados. Cover tightly with plastic wrap (to further prevent browning) and refrigerate for about 2 hours, to allow the flavors to come together.
Serve with organic tortilla chips, colorful bell pepper wedges, spooned into endive boats, or served atop your favorite grilled whitefish. It also tastes great on a spoon straight from the bowl. (I’m just saying.) However you decide to serve your avocado dip, enjoy!
Notes: This dip is naturally vegetarian, nut-free, and gluten-free. Those sensitive to dairy can omit the mozzarella and add a third avocado. It is best not to make this dip too far in advance. It starts to get a bit watery by the next day.