Avocado Dip
Smooth, creamy, rich avocado dip! Don't let the ingredient list fool you...even if you are not a cottage cheese or avocado fan, I promise-you will love this dip! The secret to this recipe....blend, blend, blend! I use my food processor to get that ultra smooth texture. I cannot take credit for the original recipe; it was passed along by a friend at an office potluck many years ago and has been a family favorite ever since. I did add one thing, a little salt! The first time I made this, Emma was just 1 year old and she licked the spoon clean! A perfect recipe for a summer picnic or potluck, and super easy too!
Ingredients
- 2 ripe avocados (they will be slightly soft to the touch)
- 1 tbsp. lemon juice
- 16 oz. whole milk, small curd cottage cheese
- 16 oz. cream cheese (full-fat), cubed
- ½ tsp. salt
- nacho cheese chips, for serving
Toppings
- 4 oz. cheddar cheese, shredded
- 4 oz. shredded lettuce
- 1 small tomato, diced
- 1 small red onion, very finely diced
Equipment
- Food Processor or Blender
Instructions
- Cut the avocados in half, remove the pits and scoop into your food processor or blender. Blend.
- Add the lemon juice. Blend.
- Add the cottage cheese. Blend.
- Add the cubed cream cheese. Blend, blend, blend. Mixture is ready when it is very smooth (almost a whipped consistently).
- Spread to the avocado mixture on a tray. Layer with toppings. Serve with nacho cheese chips.
Notes
- Buy a block of cheese and shred it yourself for the best flavor and texture. Pre-shredded cheese has mold-inhibitors that affect the taste and texture.
- Leave your cream cheese at room temperature for a few minutes before you make the dip (not required but helps achieve a smooth consistency).
- If you have family members who do not like tomatoes, sub for red bell pepper!
