Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
595
Calories
30g
Protein
36g
Fat
44g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ripe avocado
- 1 cup cream , sour cream , or yoghurt
- 1 clove garlic
- ¼ regular onion , cut in large pieces
- 4 cilantro stems with leaves
- 1 serrano chile pepper (optional)
- Milk to thin the dip, as needed
- Salt to taste
Directions
1
Put the garlic, onion pieces, cilantro and serrano pepper into a blender or food processor . Pulse for a few seconds—don't over do it.
2
Halve the avocado and scoop the flesh into the bowl. Add the cream and pulse the blender for a few seconds.
3
Taste the mixture and add salt or more seasonings as desired.
4
Pulse the blender a little bit more. If the mixture is too thick, add a tablespoon of milk and pulse the blender.
5
Serve immediately or store by covering the mixture with plastic wrap .
Recipe sourced from
wikibooks