There is a certain decadence that Avocados from Mexico brings to my table all year long, but that creamy decadence is most treasured during the holidays. My holiday celebrations would not feel right without the representation of Avocados. Should I serve guacamole with flour tortilla chips? Shrimp ceviche in an avocado shell? Or will it be avocado tacos with red salsa for the vegetarians? I could always make a green chile infused with avocado or a avocado sauce for chicken enchiladas. The choices are boundless, and that’s exactly like I want it. I didn’t want to serve the same thing I had put on the table in the past for Christmas so I peeked at the Avocados from Mexico Posada page to see what Chef Pepín had going on, and of course everything looked delicious, I became overwhelmed. That’s what happens when you’re a serious Avocado fan. Then I started dreaming about a dip I had at a friends house a while back…. a creamy Artichoke dip, and at the time all I kept thinking was it was missing avocado and a little spice. Eureka! That’s what I’ll make and it will be my new Christmas tradition. I tested it out, and I was so beyond pleased. I hate to confess I almost ate the whole batch, well actually I had to elbow my Mom and fiance to the last few bites. We were simply taken with this Baked Artichoke Avocado Dip, in a good way. Happy Holidays, I hope your Christmas and Posadas are as decadent as this beautiful dip!
Ingredients for Baked Artichoke Avocado Dip:
- 4 – tablespoons cream cheese (room temp)
- 1/4 – cup mayo
- 1/4 – cup sour cream
- 1 – teaspoon minced garlic
- 1/2 – cup grated parmesan cheese
- 1/2 – teaspoon black pepper
- 1/2 – teaspoon Lawry’s seasoning salt
- 1/2 – teaspoon chile flakes (the kind you put on pizza)
- 1 – 14 ounce can of artichokes (in water) (drained and cut into 1/4 inch pieces)
- 2 1/2 – large avocados from Mexico
- 1/2 – teaspoon smoked paprika
- 1 – cup grated colby jack cheese
- Preheat oven to 375 degrees fahrenheit.
- In a large bowl combine cream cheese, mayo, sour cream, garlic, parmesan cheese, black pepper, Lawry’s, and chile flakes. Mix well.
- Then mix in artichoke pieces and 2- avocados cut into 1/2 inch chunks into cream cheese mixture. Reserve the additional 1/2 avocado for the top of the dip.
- Mix well. Then add into a 5 cup baking dish. Top with 1/2 of an avocado cut into long strips and sprinkle with paprika.
- Then top dish with colby jack cheese, and bake for 35 minutes or until golden brown on top. Enjoy with tostadas or sliced bread.