Crab and Avocado Dip

Upon requests by some participants, Minoo prepared a menu of dips in the South Arm Community Kitchen. The recipes are just in time for the Easter celebration.

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We had a scrumptious pre-Easter meal of 2 types of dips, 2 types of homemade chips, a tuna salad and an apple cake.

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The first dip recipe is a Crab and Avocado Dip. This is great for entertaining and potluck. Minoo served this dip with some homemade baked tortilla chips and pita chips.

Ingredients

  • 4 whole firm but ripe avocados (peeled, pitted and roughly chopped)
  • 1/4 cup sour cream
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives
  • salt and freshly ground black pepper
  • 15 ounces artificial crabmeat  (use fresh one if possible)
  • 1/2 cup mayonnaise
  • 3 tablespoons thinly sliced fresh basil
  • 1 whole jalapeno chili (finely chopped)

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Source: via Minoo

Tips: keep avocado in paper bag to speed up ripening

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