It’s no secret that the Bush family likes their Tex-Mex! They make this avocado dip for their Empanadas. But a taco, tacquito, or even just tortilla chips would be perfect, too.
This recipe was revised from The Bush Family Cookbook.
Don’t let the title of this avocado dip fool you. This is not guacamole. It is a dip. It is thick, but it is not chunky like most guacamole. We have a few revisions below if you insist on making it more guacamole-like.
The Bush’s say if you omit the cilantro and scallion, this avocado dip is also delightful to use as a compliment to grilled shrimp or salmon. Really, it’s just tasty. And the perfect chip dip for your Fourth of July extravaganza!
Makes 1 cup
2 ripe avoados, pitted, peeled and diced
1/3 cup water
1/3 cup plus 4 tablespoons heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice
Salt and pepper*
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped scallion
*Bloggers note: If you want a stronger flavored dip, use seasoning salt instead. Also, for a more guacamole like texture, add 1/2 cup of the Bush’s Walker’s Point Red Salsa along with seasoning salt to taste.
In food processor fitted with a metal blade, combine avocados, water, 1/3 cup heavy cream, lemon zest and juice, and salt and pepper to taste. Puree until smooth.
Transfer mixture to a small heavy-bottomed sauce pan over medium heat and bring to a boil. Reduce heat and simmer gently until sauce reduces to about 1 cup. Remove from heat and fold in 4 tablespoons heavy cream, cilantro, and scallion.
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.