Thursday, May 5, 2011

Cheese Crisps with Minted Avocado Dip

Happy Cinco de Mayo!  I couldn't wait to make these little appetizers with help from The Pampered Chef.  Start out making Cheese Crisps.  All you need is a cheese of your choice.  I used Old Cheddar.

Preheat oven to 375F.  Slice cheese into 24 pieces approximately 1/4 inch thick, and about 1"x1".  Line a baking sheet with parchment paper and spread cheese slices evenly.  Bake for 11-14 minutes, or until bubble and "lacy".  Move to a cooling rack and let cool completely.

Minted Avocado Dip

1/3 cup sour cream
2 tsp freshly squeezed lime
1 clove garlic, minced or pressed
1/2 tbsp  fresh or dried chopped mint
1/2 tbsp cilantro
1/4 tsp salt
3 dashes of hot sauce, or to taste
2 large ripe avocados

In medium bowl stir sour cream, lime juice, garlic, mint, cilantro, salt, and hot sauce.  Cut avocados in half and remove pits.  Scoop out flesh into a small bowl and mash slightly with a fork, keeping it a bit chunky.  Add to sour cream mixture.  Mix well.  Add more sour cream if desired for a creamier dip.  Top cheese crisps with a dollop of dip and serve.  Dip can be kept in the fridge for about a day if covered with plastic wrap that is pressed into the dip.



Jacqui' said...

wow, this sounds delish! =]

mominrome said...

this looks terrific!!!

I really like your blog! I will soon post some secret family Italian recipes...
Hopefully you will try some! :)

Jen said...

Thanks! I ended up eating them for dinner, since I couldn't stop!