Tuesday, 5 February 2008
In a large bowl: Peel 4 AVOCADO PEARS (soft), cut in small pieces, and mash smooth. (this can be done in a food processor) Add 4 Tbs. LEMON JUICE and blend with the mashed avocados. Add: 2 1 1/4-oz. cans ANCHOVY FILLETS, cut in 1/2-inch pieces (if available) 1/2 cup ONIONS chopped finely 1 tsp. CRUSHED RED PEPPERS or chilis 1/2 tsp. GARLIC POWDER or 3 cloves of crushed garlic. Mix in a blender or chop finely. Add 1/2 cup white wine. Cover the bowl with aluminum foil and chill until ready to use (Putting the stone from the avocado on top of the dip will help to stop discolouration). Serve with dry biscuits or fresh bread. To serve the dip as an appetizer, arrange individual lettuce cups on salad plates, place the dip in the lettuce cups and garnish with thin onion slices and tomato wedges. You may serve this with brown bread. To serve the dip as a snack, place the dip in a glass bowl garnished with parsley surrounded by biscuits or bread slices on a platter.