A Spicy Avocado and Pickle Dip Recipe with a Familiar Twist!
Nearly anyone buying avocados in the grocery store are also filling their carts with tomatoes, onions, limes and cilantro.
And while a well-made guacamole is delicious, there are SO many other great recipes you can make with avocados, not the least of which is pairing them with pickled vegetables.
One of the reasons that avocados pair so well with pickled vegetables, among other ingredients, is because they are very neutral in flavor and have an amazingly satisfying, creamy pulp which can, like a chameleon, blend in to nearly anything you add to them.
In the case of pickled cucumbers, we’d like to recommend that you use pickles made with the Great Lakes Pickling Pouch Bloody Mary Pickling Pouch for this particular recipe.
In this case, we’re actually not straying too far from both guacamole OR the essence of the Bloody Mary components themselves (sans vodka).
We have, of course, the avocados, the tomato, onions. The vinegar in the brine of the pickles, replaces the lime.
We’ll add some additional Bloody Mary cues such as celery seed, a touch of Worcestershire, prepared horseradish, and a dash of hot sauce and you’ve got a Bloody Guac-A-Mary Dip just begging for a chip or cracker.
Bloody Guac-A-Mary Pickle Dip Recipe
This recipe makes about 4 cups of dip.
- 5 medium, ripe avocados, gently mashed
- 4 spears of pickles made with Great Lakes Pickling Company Bloody Mary Pickling Pouch, diced ¼ inch
- 2 Ripe Roma Tomatoes, seeded and diced ¼ inch
- ½ cup white onion, diced ¼ inch
- ¼ cup cilantro, chopped
- ¼ teaspoon celery seed
- 1 tablespoon Bloody Mary pickle brine
- ¼ cup Bloody Mary Drink Mix of choice
- ½ teaspoon Worcestershire sauce
- 1 teaspoons prepared horseradish
- ¼ teaspoon hot sauce of choice
- Salt to taste
Add all the ingredients to the gently mashed avocados and fold together, leaving the mixture chunky but bound together nicely.
Keep the mixture tightly covered with plastic wrap directly on the surface of the dip to minimize any oxidation and discoloration.
Keep refrigerated until served.
