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Dips, Pestos and Crostini Spreads
(More dips, pestos and crostini spread recipes)

Brigit's Mild Guacamole (Guatemalan Night)
Preparation Time: 3 minutes
Ingredients (Serves 4)
2 Avocados
1/2 cup Cilantro, minced
1 Tsp. Worcestershire sauce
• Juice of 1 lime
• Sea salt or Spike Original Magic to taste
Preparation
• Peel, slice avocado in half, and discard pit.
• Combine all ingredients in a bowl and mash thoroughly until obtaining a slightly lumpy mixture.
Brigit's Sweet Guacamole: Ingredients: image 1 of 2
Brigit's Sweet Guacamole: image 2 of 2
Click on the images above to see larger pictures
Comments
• Since it is made without onion, garlic, or Jalapeño, we call this mild guacamole, though the lime and Worcestershire sauce make it tangy without the spicy bite of the hot Jalapeño pepper.
• The complete Guatemalan night dinner consisted in Pan Grilled Trout, Black Bean Stew, Sautéed Plantains, Mild Guacamole, Coleslaw, corn tortillas and Negra Modelo blond beer.
• We love avocado and, in addition to guacamole, we use them in salads, alone, or combined with various other ingredients, usually filling the empty hole left by the pit with dressing of some sort (see Avocado Half, or Pepper and Avocado Vegan Antipasto, as examples.)
• Guacamole is widely used in Mexican and Guatemalan cuisines. You may also add Tobasco, if desired.


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    6. Cauliflower Purée – October 17, 2010
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    9. Large Lima Bean Purée – August 8, 2010
    10. Mixed Nut, Seed, Soy Bean, and Cilantro Pesto – July 9, 2010
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    12. Brigit's Balsamic Herb Dip – June 21, 2010
    13. Wild Onion Brined in Balsamic Vinegar and Kalamata Olives Dip – June 17, 2010
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    December 17, 2010
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