You remember last December when my life got crazy and my posts were spaced way out with days inbetween? And I made all sorts of great food and did not share them with you? Well happily for all involved, I just re-made one of those dishes. Granted you probably would have preferred it closer to the Super Bowl (have you noticed that few of my posts are seasonal? I really must fix that), but that’s ok, you can always find a use for a spectacular dip. For example, I served this at playgroup (yes I hosted AGAIN!) with carrots, I brought it to a friend’s party with tortilla chips, and I served it tonight on these fabulous Sweet Potato Black Bean Cakes, another great find from Everyday Food–very easy, very fast, and very tasty with the dip and some sour cream.
But it is the dip that is the stunner.
The funny thing is that I don’t really usually like guacamole. Foodie heresy I know, but I find avocados kind of flavorless and mushy. But I saw this Guacamole Dip with Cottage Cheese and somehow just knew it was worth making. It is from Moosewood Low Fat Favorites, which has turned out to be more of a find than I expected (I got it used).
This dish keeps well for a guacamole too. I think anyway–the first time I made it it disappeared that night. This time I made a double batch, layered lemons and plastic wrap over the top, and it has been over 24 hours and is fine–plus the dip I left out all day from playgroup did not brown either. Plus the flavors keep intensifying.
I wish I had better pictures of it–it is a creamy, cool light green. But it was playgroup and I did not have time to really plate it–not to mention that I am not pulling out any fancy plates/bowls for a bunch of 2 year olds!
Guacamole With Cottage Cheese
Adapted from Moosewood Low Fat Favorites
1 ripe avocado, preferably Hass, the insides scooped out
2/3 cup low fat cottage cheese (small or large curd)
2-3 T fresh lime or lemon juice
1 scallion, chopped
3/4 t minced fresh chile pepper (optional–I leave out)
2 garlic cloves, chopped
salt and pepper to taste
Dump it all in a food processor and process until smooth. Stop and scrape the sides a few times. Store with lemon or lime slices on top and plastic wrap pressed against that. Then seal additionally in tupperware.