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 avocados 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, have a 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.
You’ll Need…
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 advance 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.
Zesty Garlic Avocado Yogurt Dip
Description
This creamy dip combines ripe avocado, Greek yogurt, fresh herbs, and a hint of Caribbean heat. Ideal with chips, wings, or as a fresh sandwich spread.
Ingredients
Steps
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Slice the avocado in half, remove the seed, and scoop out the flesh. Roughly dice it.
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Finely dice the garlic and scotch bonnet pepper. Roughly chop the cilantro.
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Place avocado, yogurt, garlic, scotch bonnet, cilantro, lemon juice, salt, sugar, and black pepper into a food processor or blender.
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Pulse until smooth and creamy. Scrape down the sides as needed to ensure full incorporation.
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Taste and adjust the seasoning to your liking. Serve chilled.
Transfer to a glass container. If storing, cover it with plastic wrap and press it directly onto the dip to prevent oxidation.
Note
- For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
- Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
- If you prefer a looser dip, add a splash of water or lemon juice during blending.
- Don’t use overripe avocados, or they will taste flat and discolor faster.
Zaboca (avocado) season was one of favourite times of the year when we were growing up on the islands. Now my seasons are reduced to summer, winter, spring and fall. As a kid we enjoyed, mango season, avocado season, plum season.. you get the picture… the fruit dictated the seasons for us. To this day, whenever someone’s visiting Canada from the islands they usually bring me some of those wonderful pears we call Zaboca(providing they’re in season). Sure they’re readily available in the grocery stores here, but they’re the tiny 
