AVOCADO "MAYONNAISE"
Neither mayonnaise nor guacamole, but something in between and, in some instances, better than either as a sandwich spread. Great, too, as a dip for cold shellfish. You can also thin it with heavy cream, sour cream, or yogurt and use it as a salad dressing (think of it as real Green Goddess). Make it spicy or not, as you like; I've had it both ways.
Yield makes about 1 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients but the lime juice, salt, and pepper in a food processor and blend until smooth.
- Scrape into a bowl and add the lime juice, salt, and pepper to taste, then taste and adjust the seasoning. Serve or cover and refrigerate for up to 2 days.
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