It’s my 100th post! (chirp… chirp). And I’m celebrating by posting someone else’s recipe. I’ve been wanting to make Heidi’s avocado dip ever since I bought her cookbook Super Natural Everyday last month. And yes, I like to pretend that Heidi and I are on a first name basis. We’re not. It’s Heidi Swanson, to me.
Well, Ms. Swanson came up with this incredible Avocado and Mustard Seed creation. I’ve been drooling on the page just looking at the picture. What amazes me most about Heidi’s dip is that she didn’t settle for the fact that avocados + mushed up with a fork = guacamole. Like, that’s what I always think of when I think mushed avocados. Who would dare to try and create anything more delicious than guacamole? I mean, I thought it was the perfect and ONLY option for an avocado dip.
Boy was I wrong. And Heidi showed me why. I knew her recipe was going to be good. But I had no idea it was going to be THAT good. Something about the curry and the warm sweet onions. I literally ate the entire bowl in one sitting. That is A LOT of dip for one person. Like, a scary amount of dip. In one sitting. I think I have a problem.
Heidi totally nailed it with the warm curry, the mustard seed texture, the slight spice from the Serrano. I’m serious, everyone should try this at home. Start by mushing up your avocados in a bowl with a fork, and adding the lemon juice, salt, and freshly chopped cilantro.
Heat a frying pan and add some high smoke point oil like grapeseed or canola. When the oil is hot, add the mustard seeds and cover the frying pan with a lid. The seeds will pop for a minute before settling down, so you need a lid. When they stop popping, add your diced onion and sauté for 2-3 minutes until the onion is soft and translucent. Add the curry powder, minced garlic, and diced Serrano and stir for 10 more seconds before removing from the heat.
Add the spiced onion mixture to the avocados, stir, and serve. It’s great with chips! Thank you, Heidi. This dip is a game changer.
- 2 ripe avocados
- 2 teaspoons lemon juice
- ½ teaspoon of sea salt
- Plenty of freshly chopped cilantro
- 1 tablespoon high-smoke point oil like canola or grapeseed
- 1 teaspoon mustard seeds
- 1 cup onion, finely diced
- 1 teaspoon Indian curry powder
- 2 cloves garlic, minced
- 1 small Serrano pepper, finely diced
Makes around 2 cups