FoFa says:
"I was looking for a recipe for that creamy green dip/sauce you get in the Mexican/Tex-Mex eateries. Found some, but none just quite made it the same. So I took parts from about 3 of them, tweaked them to come with this. "
4 cloves garlic, peeled (Fresh is really the best, and adds a little spicy itself).
1/2 bunch fresh cilantro (Bunch is how we buy it in the store)
2 Roasted Anaheim chilies
1 cup (8 ounces) regular or low-fat sour cream
1 teaspoon salt, or to taste
2 large ripe, avocados
1/2 teaspoon cumin
Optional roasted chilies to add heat, I like about 2 Jalapenos if the garlic is spicy, use your own judgment.
Makes about 2 cups
Cool and creamy, this dips heat depends on the ingredients, taste often. Unlike guacamole, this avocado dip doesn't turn that ugly brown color, even after a day or two in the fridge. Make it in minutes using a medium or standard sized food processor, or chop and mix the ingredients by hand (I have never done it by hand, would be a little chunky I think).
I typically make a double batch, but only make one at a time in the food processor or you will not be happy with the end results (dripping past the blade, not chopped good, etc). With the processor running, drop in the garlic via the drop tube until minced. Add the cilantro and run until well chopped. At this point I usually have to scrap the sides. Then the roasted chilies and chop some more, and another side scrapping. I usually half the avocados, remove the seed and squeeze each half in. NOTE - if your avocados have some of that brown nasty looking over ripe stuff, that's ok, put it in, it will be fine. Add the Sour cream, then the rest of the stuff. Process until it looks right (smooth and creamy).
Serve lightly chilled or at room temperature for fullest flavor.
Roasting Chiles - This is really pretty simple, and really adds a good flavor. I just use some tongs and char the chilies on my stove top (until the whole outside looks burnt and nasty). As soon as one is done (I usually do 2 or 3 on a single burner depending on fit) pop it in a bag (paper or plastic, doesn’t matter), I usually use the bag I bought them in. Leave them sit for about 20 minutes in the closed bag. Then under running water just rub the skin off (all the nasty looking black stuff, well most of it anyway). Then I de-seed them, chop them roughly and add to the processor.