We had company this past weekend and I made a new salad dressing that was so yummy, I actually had seconds on the salad, something I never do. The hubs even said, “I need to go get the camera and get a picture of you dipping up salad seconds.” 🙂 This dressing is not hot at all as there is only a hint of the chipotle (smoked jalapeno). Those that like a little “heat” might want to use a whole chipotle pepper in their dressing.
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1 ripe avocado, peeled and seeded
½ c. slightly packed cilantro (omit if you don’t like cilantro)
¼ c. drained plain yogurt or Greek yogurt
¼ c. each sour cream, whipping cream and mayonnaise (I use homemade mayo)
½ clove garlic, pressed in a garlic press
1 T. fresh lime juice
½ chipotle pepper (the kind canned in adobo sauce), rinsed and seeded (use whole one for more heat)
1 T. red wine vinegar (optional)
DIRECTIONS: Add all ingredients to the bowl of a blender or food processor and process until smooth. If any is leftover, I would encourage you to add 1 T. more lime juice (to prevent discolorations of the avocado) and should keep a couple days in the fridge in a tightly covered container.
NUTRITIONAL INFO: Makes about 1½ cups or 24 tablespoons. Each tablespoon contains:
3.9 g fat 0.99 g carbs, 0.5 g fiber, 0.49 g NET CARBS
0.56 g protein
11 mg sodium