Recipe #372: Avocado-Pesto Dip

Recipe #372: Avocado-Pesto Dip

This effortless, flavorful dip recipe combines two of my favorite ingredients -- avocado and pesto. I came up with the idea yesterday afternoon when putting together dishes for our weekly menu. I'd just finished prepping the vegetable side dish for that night's dinner, i.e., Pesto Pattypan Squash and Baby Zucchini (recipe forthcoming), and so the pesto was still lying out on the countertop. Just as I was about to put the pesto away, I swiveled around to grab it and my eyes happened to land on a lonely avocado not but a few feet away in the opposite corner of the kitchen. Of course, that's when the idea dawned on me to combine the two ingredients. :) Since we'd just had the squash last night, we'll be saving the dip for later this afternoon. No one in my family's complaining though; right after we'd finished last night's dinner, my sister found out about the avocado-pesto dip and said, "How soon can we eat THAT?" Hahaha. Too much pesto? Apparently, in our family, there's no such thing. ;)

Ingredients

  • 1/2 ripe Haas avocado, peeled and pitted (makes about 1/2 c. mashed)
  • 1/4 c. pesto (see recipe)
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. Italian flat-leaf parsley, finely minced and tightly packed
  • 1/2 Tbsp. garlic, peeled and finely minced
  • 1/8 tsp. ground black pepper
Read the whole recipe on Cooking with Corey