Updated: Oct 20, 2019
Much to George Costanza’s dismay, “double dipping” has indeed shown to increase germs in your bowl of dip by a factor of 1,000*. So long as that number doesn’t scare you, then boy, do I have a recipe for you!
*We’re guessing. Sounds about right. My degree is in Political Science, which means I’m practically a trustworthy scientist anyway.
Ripe, creamy avocado. That bite of fresh garlic. The savory spiciness of jalapeño sour cream. The brightness of the lime juice–yum! This cool but spicy avocado dip recipe is low in cost and makes party-sized quantities, plus is great for dipping chips, veggies, any bite-sized Mexican finger food and pairs great with the Mexican beer of your choice.
I used to make another version of this tasty dip, but since discovering Zesty Jalepeño Sour Cream from Shamrock Farms I am convinced this is the best iteration of my recipe so far! This dip is a new regular at all my parties, including my Super Bowl party and Cinco de Mayo extravaganza (to be honest, that may very well just consist of me, some taquitos and this dip recipe). This recipe is also my submission to the Shamrock Farms Football Food Face-Off Contest, and I encourage you to enter your own recipe for a chance to win too!
Toss all of this into your food processor and pulse for 20 seconds:
Two avocados (avocado prep tip here)
Two cloves garlic, finely chopped or grated on a microplane
The juice of one lime (lime juicing tip here)
Half of one bunch cilantro, or more if you love cilantro (some stems are fine)
2/3 of a container of Shamrock Farms Zesty Jalapeño Sour Cream
A few pinches of kosher salt
The spice of this dip depends on Shamrock Farms Zesty Jalapeño Sour Cream. This adds a little spice to the dip, which is mild enough to please most people. If you’re like me and prefer super spicy food, feel free to add one half or one whole fresh jalapeño to the food processor with your other ingredients.