Avocado Dip

Creamy avocado dip made with sour cream, cream cheese, salsa, shredded mild cheddar and chopped tomato; chilled and garnished with fresh cilantro.

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Prep Time 10

Cook Time 11

Total Time 1 10

Servings 12 servings

Ingredients

2 large or 3 small Haas avocadoshalved seeded and scooped
1 cupsour cream
4 ouncescream cheesesoftened
1 teaspooncumin
1 teaspoonlime juice
1/2 teaspoonhot sauceor to taste
1/2 cupchunky salsa
3/4 cupshredded mild cheddar cheesedivided use
3/4 cupchopped tomatodivided use
salt and pepper to taste
fresh cilantro for garnish

Instructions

Halve, pit and scoop the flesh of the 2 large (or 3 small) Haas avocados into a large bowl.
Mash the avocados with a fork or potato masher until mostly smooth (leave a few small chunks if you like).
In a small bowl, stir together 1 cup sour cream, 4 ounces softened cream cheese, 1 teaspoon cumin, 1 teaspoon lime juice and 1/2 teaspoon hot sauce until smooth and well combined.
Stir 1/2 cup chunky salsa into the sour cream mixture.
Fold the sour cream–salsa mixture into the mashed avocados until evenly combined.
Stir in 1/2 cup of the shredded mild cheddar cheese and 1/2 cup of the chopped tomato. Season to taste with salt and pepper and mix well.
Cover the bowl and chill in the refrigerator for 1 hour.
Before serving, sprinkle the remaining 1/4 cup shredded cheddar cheese and the remaining 1/4 cup chopped tomato over the top.
Garnish with fresh cilantro and serve chilled.

Notes

The flavor of this dip will vary depending on the salsa you use. I prefer a fresh variety over canned.
For a spicier dip, use a fiery hot sauce and hot salsa.
If you prefer a smoother dip, place the avocado in a blender or food processor and pulse your machine until you reach a smooth consistency.
If you want a thinner dip, add in a bit more sour cream.