California BLT Dip

California BLT Dip

David Venable

Prep Time: 30 minutes

Serves: 6 to 10

Ingredients

  • 4 ripe avocados
  • 1/2 Tbsp minced garlic
  • 1 tsp salt, divided
  • 1/4 tsp black pepper
  • 1-1/2 Tbsp lime juice, divided
  • 4 strips cooked bacon, chopped
  • 1 pint cherry tomatoes, quartered
  • 3/4 cup sour cream
  • 1/2 tsp chipotle powder
  • 1 head romaine lettuce, shredded, reserving a handful for garnish
  • 1 bag white corn tortilla chips, for serving

Preparation

Carefully slice the avocados in half and discard the pit.
Scoop the flesh of the avocado into a large mixing bowl.

Add 1/2 Tbsp lime juice, garlic, chipotle, 1/2 tsp salt, and pepper.

Using a potato masher or large spoon, mix well until combined.
Reserve in fridge for about 30 minutes.

In a small mixing bowl, combine sour cream, 1 Tbsp lime juice, chipotle powder, and remaining 1/2 tsp salt. Set aside.

To assemble, spread the avocado evenly on the bottom of a serving dish or bowl.

Next, sprinkle all but a handful of the shredded romaine.

Top the romaine with the diced onion, then the diced tomato. Season to taste.

Drizzle the prepared cream over the tomatoes and top with the chopped bacon.

Garnish with the reserved romaine. Serve immediately with tortilla chips.

Cook's Notes

Use store bought guacamole to whip up this dip in a flash.

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