This is another recipe from Diane Morgan's cookbook, Skinny Dips. It may be my favorite recipe thus far! It was so quick and easy to make. It honestly took me 5 minutes before I had to be out the door for a dinner party. I brought it over to my friend Erin's house and the girls loved it. It was light, fluffy and creamy. A fabulous appetizer.
-2 large, ripe HASS avocados
-1/2 cup light sour cream
-2 Tbsp finely minced shallots
-1.5 Tbsp seeded and minced jalapeño
-1.5 Tbsp fresh lime juice
-1/2 tsp minced garlic
-1 tsp kosher or sea salt
First, halve the avocados and remove the pits. Scoop out the flesh and roughly chop. Add to a food processor.
Mince your shallots, garlic and chop the jalapeño. Don't forget to use gloves when chopping the jalapeño. Remove the seeds and ribs (which hold the majority of the heat).
Add the sour cream, garlic, shallots, jalapeños, lime juice and salt to the processor. Process until smooth. You may need to scrape the sides of the bowl if pieces get stuck.
Scoop into a bowl and serve immediately with chips or any other "dipper". Enjoy!