Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. fresh cilantro leaves | ||
| 2 green onions, coarsely chopped | ||
| 1 garlic clove, peeled and chopped | ||
| 1 large ripe avocado or 2 small ripe avocadoes, peeled, pitted and quartered | ||
| ½ c. Hy-Vee light sour cream | ||
| 2 tbsp. fresh lemon juice | ||
| 1 tbsp. Hy-Vee Select white wine vinegar | ||
| 1 tsp. anchovy paste | ||
| ½ tsp. kosher salt | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| Cooked shrimp, endive leaves, radishes, carrots, cucumber slices, sugar snap peas and bell pepper strips, for serving |
Directions
- Pulse cilantro, green onion and garlic in a food processor fitted with a steel blade until garlic is minced.
- Add avocado, sour cream, lemon juice, vinegar, anchovy paste and salt. Blend until smooth, scraping down sides as necessary.
- With machine running, add olive oil through feed tube in thin stream. Transfer to small bowl, cover and chill.
- Serve with cooked shrimp, endive leaves, radishes, carrots, cucumber slices, sugar snap peas and bell pepper strips, if desired.
- *Test Kitchen Tip: Can be made 1 day ahead.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 130mg
- Total Carbohydrates: 3g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 0%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2011.