As much as I'd like to say that there is an avocado dip that hails from Florida, Florida avocados are actually a type of avocado. The Hass avocado that we tend to get in grocery stores is not actually the only avocado variety out there. I fell in love with the avocado varieties in Hawaii many years ago and get incredibly excited whenever I see something that isn't a Hass! And, don't get me wrong, an avocado is an avocado is an avocado. They're one of my favorite foods. If I could only eat one thing for the rest of my life? The decision would be down to potatoes, cheese, or avocados. So, I'm not knocking the Hass avocado. But there are other varieties out there and they are worth discovering!
I came across these Florida avocados and am thrilled. There are three general types of avocados: West Indian/Antillean, Guatemalan/Mexican, and Florida Antillean. The Hass avocados that we know and love are of the Guatemalan and Mexican variety. Whereas the Florida ones that I have here today are from the Florida variety. The grocery store didn't specify precisely which one, although they are a rather large avocado, coming in at about double or triple the size of a typical Hass avocado.
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Variations of Florida Avocado Dip
I don't ordinarily come across different types of Avocados in Wisconsin. It's not exactly the most hipster place in the world. I also don't think that I've ever used "Florida" in a sentence with quite so much frequency! Although I do have several variations of this dip that involve the more common hass avocado. As well as some other quirky and/or spicy ingredients.
This Florida Avocado Dip is roughly a cross between hummus and guacamole, made with Florida avocados, walnuts, Greek yogurt, garlic, and freshly squeezed lime juice.
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.
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:
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