These are for him. The him I speak of is none other than the man who walked in the door with not one, but two, new cookbooks for me, having made a trip to the store after work.
He knew I wouldn't buy them for myself. I made a "resolution" that I wouldn't buy one single cookbook this year. Ridiculous? Perhaps. But so is having a collection that already numbers in the three digit realm. I did mention that it was okay if I was gifted books this year (hint, hint), but I wouldn't actually purchase any on my own. And I haven't. It's been challenging at times, and I'm sure my friend Amazon is wondering where I am, but it's also nice to know that I don't need to find room for "just one more bookshelf" later this year.
Any guy that walks in the door armed with new reading material deserves a treat of his own, wouldn't you say? And when that guy loves chips and dips and Mexican flavours and avocado, what's a girl to do but come up with something like this. Just for him.
Avocado Dip with Chili "Chips"
For the dip:
- 2 avocados
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt
- 1 teaspoon lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons chopped fresh dill
- 1 garlic clove, minced
For the chips:
- 4 whole wheat wraps
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon chili powder
Preheat the oven to 350 degrees.
Slice the avocados in half lengthwise, and discard the pit. Scoop the avocado out of it's skin and place in a bowl. Set the avocado skins aside.
Add the mayonnaise, yogurt, lime juice, salt, pepper, dill and garlic to the bowl and mash together with the avocado until you have a smooth consistency. Fill the avocado skins with the dip and use them as a bowl.
Brush the whole wheat wraps with the olive oil. Season with the salt and chili powder, and cut each round into 8 triangular pieces. Place them on a baking sheet and bake for 12 minutes, or until golden and crispy. Serve with dip.