I make a KILLER guacamole. This isn’t a guacamole though, this is more on the creamy dip side of things. In other words you could use this as a spread for toast, nacho chips and or toasted pita triangles. What I even like to do with it which is slightly different is thinning it out with a little water until it’s “drizzilable” (i know that’s not an official word, but you get what I mean) and then use it as a “avo sauce” that you could drizzle on a salad or as a finishing element on over your taco.
It’s one of my favorites especially for the spring and summer when friends come over and we kicking it around the pool. It’s refreshing and light, it’s good for you as it’s packed with great fats and it’s DELICIOUS (if you aren’t one of those weird anti-avo people that is).
WHAT YOU NEED
2.5 oz Reduced Fat Philadelphia Cream Cheese about ⅓ of the 8 oz block
the juice of ½ lemon
½ tsp Tabasco
Salt and pepper to taste
WHAT TO DO
To a stand mixer, add your room temperature cream cheese, whip till smooth with no lumps.
Add the avo, salt, pepper and lemon juice.
Whip more until smooth, scraping the sides if needed.
Add finely chopped coriander a few splashes of tabasco and fold in gently.
Transfer to a serving bowl and serve with salted corn chips.