One of my favorite things to make is avocado and Greek yogurt dip with serranos. It's essentially a cross between hummus and guacamole. Although it goes with a wider variety of dishes, lasts longer without spoiling, and is super fun to mix and match with other ingredients. Today, I have a bunch of extra serranos lying around that I absolutely have to use before I forget that they're there! I'm definitely one of those, out of sight, out of mind, kind of people. If I'm not actively standing in front of my refrigerator with the door open, I'll forget what it's in there. It's like this deep, dark cavernous space where all of my produce goes to die because, if I can't actually see it there, it ceases to exist.
That having been said? I like spicy food and not one, not two, but THREE serranos was maybe a bit much. I ordinarily toss in one. Maybe two if I'm feeling frisky. I wouldn't necessarily recommend three on your first go around. But you do you! And make it your own.
Gallery
Variations of Serranos Avocado Dip
I'm a big fan of spicy food and am constantly throwing peppers into avocado dip. It's not quite summer yet, so my own pepper plants haven't quite come into bloom yet. There's also an avocado shortage, so this might be my last avocado splurge until supply and demand as well as inflation evens out... But I ordinarily spend all summer tossing all of my homegrown peppers into a food processor with avocados, Greek yogurt, and whatever nuts that I have lying around.
This Serranos Avocado Dip consists of avocados, Greek yogurt, walnuts, a couple of garlic cloves, olive oil, serranos. Feel free to mix and match in your own peppers, nuts, and other seasonings of choice.
Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
Serve chilled. It's perfectly fine at room temperature and can be served immediately in a pinch. Although I would recommend refrigerating for about an hour.Avocado dip is also a great meal to make ahead of time and keeps without discoloration for about a week. Garlic, lime juice, salt, and olive oil all serve as natural preservatives. So, while avocados tend to go bad rather quickly, the natural browning and spoiling process is vastly reduced in this recipe. It keeps incredibly well.
Tips, Tricks, & Notes
For more tips and tricks for what avocado is, how to make it, and what other ingredients are fun to play around with, check out my article on The Fundamentals of Avocado & Greek Yogurt Dip. It's essentially a mix between hummus and guacamole, but is easier to make, lasts longer, and goes with a wider variety of dishes. It's one of my favorite things to make for potlucks or just on a lazy summer day.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
Leave a Reply