Monday, October 11, 2010
The dip was pretty interesting--first there was too much beer; then there was still too much beer! That is the one annoying thing about Massachusetts; you have to buy a 6-pack, and you have to buy it from the liquor store. It made for a pretty expensive weekend of trying! But, it also made John a pretty happy camper haha! I love UFO Raspberry but any raspberry or fruity wheat beer (like many hefeweizens) will do!
2 Hass Avocados
1/4 cup raspberry beer
1 tsp. kosher salt
2 tsps. pepper
1 tablespoon lime juice
1 tsp. red pepper flakes
6 strips of bacon (diced)
2 small cloves of garlic (minced)
1/2 white onion (diced)
1/2 cup grated cheddar cheese
Peel and remove the pits from the avocados. Cut them roughly into quarters and in a food processor, combine them with the raspberry beer, salt, pepper, lime juice, and red pepper flakes. Process until smooth. In a skillet over medium-high heat cook the bacon until crispy. Remove the bacon taking care to keep the drippings in the skillet. Stir the bacon into the avocado-beer mixture. Then, add the garlic and onion and cook over medium heat until the onion is translucent. At this point, dump the avocado-beer mixture into the skillet and turn the heat to low. Add the cheddar cheese and stir until the cheddar cheese is melted and well-mixed in.
I served this warm with tortilla chips and pretzels! I think it would be good cold, too, and it seemed to keep its color really well (unlike my guacamole which always turns brown in about an hour!). Please don't forget to vote--its once daily!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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