I pulled this gem out of the Ottawa Citizen a few weeks back and it makes a fantastic dip all on its own or as a replacement for the traditional sour cream and guacamole side on a plate of nachos.
I cut everything up by hand but if you don’t have the patience for that you can always pulse the ingredients together in a food processor until combined but still chunky.
Start by opening up and de-pitting 4 large avocados. You can tell that they’re ripe because of the bright avocado colour under the stem.
Slice them into little cubes and scoop them into a large bowl.
Next, mince up a few cloves garlic. Chuck that in the bowl too.
Then grab a bunch of fresh mint (this was about 8 stems) and pull the leaves off, discarding the stems. Mince the leaves and chuck them into the bowl.
Now, slice a fresh lime in half and juice it. Drizzle the juice all over the avocados in your bowl.
Add a few dashes Tabasco sauce, to taste.
And a drizzle of honey, your favourite kind.
Plop in 1 cup sour cream or greek yogurt and season with salt and pepper.
Give it a vigorous stirring to mix it thoroughly and break up the avocado a bit more — not too much, though, because you want it nice and chunky.
Serve with fresh warm tortilla chips (these are chipotle flavour from Farm Boy).
Double-dipping totally acceptable.
