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CREAMY AVOCADO SPREAD

December 19, 2014

Here is an interesting but true tasty treat. I used a rather large over ripe avocado for this recipe. When making this dish the avocado should be soft, this will allow for less work to cream the fruit. That’s right, the avocado is a fruit. I came across this recipe because I wanted a snack but I cannot have peanut butter, nor can I have most jellies and preserves due to the corn syrup or other icky sweeteners used to make these products.

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Creamy Avocado Spread

So here is how this one is done:

One rather soft large avocado, EVOO, pepper flakes, Tabasco sauce, a pinch of MSS, a dash of lemon or lime juice, salt and pepper to taste. Oh BTW, I also used several cherry peppers that I got off the deli/olive bar when I was picking up olives at the market.

I mashed the avocado to a creamy consistency and added just enough EVOO to keep it smooth, spreadable but not runny. I chopped the cherry peppers and added them with the remaining ingredients to the avocado mix. I suggest you place this in the fridge about an hour to allow it to chill before serving.

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How do I use this new found treat? I just happened to discovered rather tasty raisin rice bread. I toasted the bread and while it was still warm I spread the mixture on it — so heavenly.  Or at least close to it. Now, my buddy also decided to use it as a dip and bam, another hit was made. Here is another suggestion for using the dip. Try using it with any chips, toasted breads or served as a crudités,

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CREAMY AVOCADO SPREAD WITH RICE TOAST

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