This dip comes together in a snap, and freezes really well, so it's a great way to use ripe avocados before they lose it! I'm not sure how I thought of adding carrots to my guacamole but I did, and loved it. So that's how I make it now... but technically it's not guacamole so I call it avocado and carrot dip instead. Regardless, it's totally delicious, refreshing, healthy, and tastes great no matter what you serve it with. I like it with tacos or a few different salsas and chips, or in warm tortillas like a taco, or with roasted vegetables. I very often use it in place of salad dressing - a large dollop of this dip is excellent on a salad.
Hope you all like it as much as I do!
Avocado and Carrot Dip
makes: 3 cups
- 3 ripe avocados
- 1 large carrot (or 2 small ones), cut into chunks
- 3 garlic cloves
- 1/2 white onion, cut into 3-4 large chunks
- 15-20 cilantro sprigs
- 2 serrano chiles, finely chopped
- 1 lime, juiced
- 1 tbsp. sea salt
- 1 roma tomato, finely chopped (optional)
- In a food processor, process the carrot, garlic, onion, and cilantro to a medium dice.
- Cut the avocados in half, remove the pits, and scoop out the flesh.
- Add the avocado flesh, salt, lime juice, and serranos to the food processor with the other diced vegetables. Process to a chunky-ish consistency till the avocado is mixed in, but don't make a paste! Stir in the chopped tomatoes if using. Taste and adjust the salt and lime.
- Transfer to a bowl and serve with tacos, chips, tortillas, crudités, crackers, or roasted vegetables. Store leftovers in the fridge up to 3-4 days, or freeze.