avocados

Avocado Herb Dip

Avocado_Herb_Dip_0.jpg

By: Robin Asbell

Recipe Information
Total Time: 15 minutes
Servings: 3 (3/4 cup)

Simple, easy, and tasty - this dip is perfect for your Super Bowl party. It’s the perfect time to shop, too, since fresh, organic avocados are just 99 cents each right now at your Co-op! You won’t have to look far, they’re right up front next to tomatoes, jalapeños, and everything else you need to make a delicious dip.

Ingredients

  • 1 clove garlic, peeled

  • 2 tablespoons fresh tarragon

  • 1 large avocado

  • 1/2 cup plain Greek yogurt, fat free or low fat

  • 1/2 teaspoon salt

  • Baguette slices, pita wedges, carrot sticks or sliced veggies for dipping

Preparation

  1. In a food processor, mince the garlic and tarragon by pulsing and scraping the mixture down until the garlic is finely chopped. Add the avocado, yogurt and salt and process until smooth.

  2. Transfer to a medium bowl and serve with dippers. Any leftover dip can be covered with plastic wrap pressed onto the surface of the dip to prevent air contact (which causes discoloration), for a couple of days.

Serving Suggestions

This dip makes a great after school snack for kids or as an appetizer. It's easy enough to whip up to feed a crowd of any size.

Avocado Hummus Chicken Sliders

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By: Co+op, welcome to the table

Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 8

Got a crowd coming in for the Super Bowl? Chips and dip are great on the side, and now with this recipe from our friends at Co+op, welcome to the table, you’ll have a centerpiece that will have your guests asking for more. Right now, fresh, organic avocados are just 99 cents in your Co-op’s produce department, so hurry in and take advantage of a great deal.

Ingredients

  • 4 small boneless skinless chicken breast halves

  • 1/2 teaspoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1/2 cup prepared hummus

  • 1/2 large avocado

  • 1 tablespoon capers, drained

  • 2 large Kalamata olives, chopped

  • 8 whole wheat slider buns or whole wheat dinner rolls

  • 16 spinach leaves

Preparation

  1. Heat oven to 400°F. Lightly oil a sheet pan.

  2. Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.

  3. Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.

  4. On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.