As I’ve indicated in the past, I’m addicted to avocados or zabouca and/or pear as it’s also known in the Caribbean. However the variety of avocado grown in the Caribbean is much different than the ones you’d get from California, Mexico and other Central American countries. Ours are much bigger, different texture (less creamy and more cheese like) and can be stringy at times.
For this recipe I’ll be using a Hass avocado as I love the rich and creamy texture of it.. plus it’s what I have available. I’ve also included this recipe under the Gluten Free category, but do go through each ingredient to ensure it meets with your dietary guidelines if you’re following a gluten free diet.
1 – 1.5 cups Greek yogurt (plain – or your fav yogurt)
1 avocado (ripe)
1 clove garlic
1/4 cup chopped cilantro
1/2 lemon (juice)
pinch sea salt
1/4 scotch bonnet pepper diced finely
fresh ground black pepper
pinch sugar (or honey)
Note: While many natural dairy products are gluten free, some types of Greek yogurt may have gluten-containing additives. You’ll have to carefully read labels and perhaps even contact the manufacturers to determine which types of Greek yogurt are gluten free. Your best bet is plain, whole-milk Greek yogurt.
Deseed and remove the outer skin off the avocado and give it a rough dice. Finely dice the scotch bonnet pepper and try your best to not include any seeds as that’s where the raw heat will be. Remember to wash your hands with soap and water immediately after handling such hot peppers. Give the cilantro and garlic a rough chop as well.
Place all the ingredients in a food processor or blender and pulse until you have a smooth creamy consistency. The lemon juice will not only give it a lovey citrus finish it will help it maintain it’s lovely colour. Avocado is notorious for going discolored very fast.
Store in a glass container and cover with plastic wrap if storing in the fridge. It’s one of those dips which must be eaten asap, but can be made about 2-4 hrs in advanced before serving.
In my case I had this dip with the fried chicken wings I shared a while back. Note that the crispy chicken wing recipe in NOT gluten free as I used flour as a dusting before frying.