Avocado Lime Dip with Sour Cream 'Web'
A creamy avocado-lime dip topped with a delicate sour cream 'web' pattern. Served with crispy tortilla triangles instead of chips.
- Time
- 15 min
- Serving
- 439 kcal
- Ingredients
- ≈ $1.64
- Protein
- 8 g
Ingredients
- 1 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 2 Lime≈ $5.00 per kg 20 g
- 3 Garlic≈ $10.00 per kg 2 g
- 4 Salt 2 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 35 g
- 6 Wheat tortillaspack 240 g ≈ $2.50 70 g
- 7 Olive oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the tortilla into triangles and quickly toast in a dry skillet for 1–2 minutes per side until crispy.
Pit and peel the avocado1, then blend with lime2 juice, garlic3, salt, and olive oil until smooth.
Spread the dip into a shallow dish and smooth the surface.
Drizzle sour5 cream in thin circles from the center outward.
Use a toothpick to draw 8–10 lines from the center outward to create a web pattern, then serve with tortilla chips.
Tips
- Why it works
- Dry the tortilla in a dry pan so it doesn't go soft from oil and lose its crunch. If you add oil, it turns greasy and chewy.
- Substitutions
- Use lemon instead of lime, but cut the juice to 15 grams, since it's more sour. Swap the sour cream for 5% yogurt for a lighter texture.
- Common mistakes
- If the sour cream web doesn't hold, the sauce is too runny. Add 5 grams of olive oil and stir.
- Storing and reheating
- Keep in a closed jar for 1 day. Stir before serving, as the sour cream may separate. Don't freeze.
- Serve with
- Serve with cold chicken broth or a light cucumber and tomato salad on a festive table.
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