I’ve had a great time in Texas this week --
Allison is a former email friend who became student and real life friend ---and I hold her dear to my heart!
She is a vintage machine enthusiast, and fabulous long arm quilter, and a SUPER cook with focus on eating right, but eating WELL with yummy things that not only taste good but are truly good for us too!
She spoiled me all week long by loaning me her precious 301 machine ---treating me to delicious STASH licorice tea, sharing baggies of walnuts and sliced apples for energy ---not to mention sending me home with baggies of scraps and strips and vintage machine parts –I love this gal! She is a heart-sister through and through.
This evening I returned after class to my inbox full of photos of a recipe she had been telling me about. WARM AVOCADO DIP!
Did you know when avocados go ripe – and you are on the verge of either having to eat them ALL or let them go bad ---that you can FREEZE them and they stay GREEN (not turn brown) when you cook them? BEAUTIFUL green!
Just to prove it she sent her recipe!
First..when you think you are going to have to freeze the avocados because you can’t eat them fast enough ---slice them in half, remove the skin and the pit, and place the avocado ((Is it a fruit? Or a veggie?!)) into a zip lock freezer bag and freeze.
When dip is desired – here’s Allison’s recipe in her own words complete with photos:
Gather your ingredients:
Frozen avocado halves, butter, cheese, pesto, chips, ground pepper and sea salt chips.
1 tablespoon butter (mine is cut in half). Set temp to low and cover for 2-3 minutes.
Flip over and scrape or break up with fork.
Add cheese and recover. Once melted, mix together and put I to a pretty bowl.
Top with more shredded smoked cheddar, a dollop of pesto and grind your black pepper. My chips were from the dregs of the bag so just sprinkled them to one side.Scoop a little dip with my spoon and roll in the chips and gobble down its warm yumminess!
Thank you Allison! I am going to try this. I buy the avocados at Sams with 6 in a bag or so – and sometimes it’s tough to get the last three gone without them all getting too ripe at once. Nice to know I can freeze them – and I love the sound of warm dip instead of always cold guacamole! The pesto sounds like it would be a good combo too ---and WARM!!!
Tomorrow is my last class in McKinney. It’s a 2pm to 5pm session – so guess who gets to sleep in?
I tell you what, I have eaten 21 meals OUT in the past 7 days and I am ready to be home and back to normal. I also need to get back on my walking regimen! That’s one thing about traveling to quilting venues – they treat you right and never let you go hungry!