This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Avocado and Olive Dip

08.27.2011 · Posted in Appetizers, Dips & Sauces
Avocado and Olive Dip with Tortilla Chips

Hurrican Irene certainly has not effected the avocado harvest this year. For the last 3 weeks here in Rincon, PR, we’ve had an abundance (mucho aguacate) of big beautiful avocados for guacamole, salads, burgers, sandwiches, potato causas, deep-fried avocado wedges, and just eating right out of the shell with a little lime juice, salt and pepper.

I’ve also been pickling pequin chillies and jalapeño peppers which go in my salsas…some with Puerto Rican sofrito.  Last winter when the limes were in season I preserved some in salt using an old Fiji-Indian recipe and they are really coming in handy for seasoning the avocados.
My card partner and I feasted on nachos with this dip on Thursday.   I gave some to my neighbors who called it “rico” en español, meaning delish in any language.  Its super easy to throw together, then stuff it back into an avocado shell for a simple presentation.  Enjoy!
  • 1 ripe avocado, chopped
  • 1 Tbsp jalapeño peppers, chopped
  • 1 scallion, sliced thinly
  • 8 black olives, chopped
  • 1 heaping Tbsp picante salsa
  • 1/4 salt-pickled lime (2 tsp lime juice plus salt to taste

Mix all ingredients together just until combined.  Try to leave some chunky texture.

Submit to StumbleUpon

2 Responses to “Avocado and Olive Dip”

  1. Do you have a recipe for homemade mayonnaise?

  2. Denise, the mayo recipe I use is from Its the best I’ve found and I love how fast it comes together with the use of a blender wand. Check out Chef John’s mayo recipe.

Leave a Reply