Potato, potahto, tomato, tomahto. You can interpret the lyrics of this old song as literally or figuratively as you like, but today, we’ll go with the latter. What makes guacamole guacamole? This dip was taken to a potluck dinner party during the dead of fall. If someone asked what it was, one could easily have said ‘Avocado dip’. And that is what was said. Funny enough, someone said ‘You make a good guacamole for someone from the East coast.’ The fact that East coasters may or may not be able to make guacamole is a side issue, and if anyone wants to chime in on that one, they are welcome. The funny part was that he called this guacamole. This is in no way to call him out, but it does raise an interesting question about how people classify what a dish is and what it definitely is not. In our opinion, this is a dip all the way, but what if it had been chunkier and studded with tomatoes (tomahtoes, if you prefer) and onions? What would you call it then?
There are some people who will fight you tooth and nail when it comes to authenticity of dishes, especially as they relate to cultural or regional traditions. That’s why it helps to be generic, and we’ll just call this a dip for dip’s sake. When something tastes good, who cares what you call it! You shouldn’t talk with food in your mouth anyways, so that stops all debate. Enjoy this one for your next party. In the meantime, are there any other potato/potahto foods out there?
Avocado Dip – Serves 10 to 12
5 large avocados, pitted and diced
3 cloves garlic, chopped
3 tablespoons fresh cilantro, chopped
1 Serrano pepper, finely diced
2 green onions, chopped
1 cup sour cream or crema mexicana
4 ounces cream cheese, room temperature
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/2 teaspoon ground chili powder
Zest and juice of 1 lime
1 tablespoon honey
1 teaspoon kosher salt
1. Place avocado pieces, cilantro and garlic in a food processor and blend until smooth.
2. Place cream cheese into a medium sized bowl and beat with an electric mixer until smooth and creamy. Add sour cream, serrano pepper, green onion, lime juice, zest, honey, spices and salt. Mix well.
3. Scrape puréed avocado into the bowl and mix until well combined. Cover and chill until ready to serve.
Click HERE for the printable recipe.
Other recipes you may enjoy...
We’d Be Your Favorite Friends
Revisiting an Old Friend
Shaved Vegetable & Prosciutto Tart
Rosemary Potato & Leek Tart
A Simple Infusion