1 ripe avocado, peeled and diced
1 lemon, juiced
1 large (or 2 medium) garlic bulbs, roasted* (you want at least 10 garlic cloves)
1 Tbsp chopped flat leaf parsley
1/4 tsp salt
1/8 tsp black pepper
dash dried oregano
*Start by roasting the garlic. Preheat oven to 400 degrees. Cut top off bulb, exposing cloves of garlic (no need to remove all the papery stuff from the sides.) Set bulb upright in a square of foil. Drizzle olive oil over the cut top of the garlic. Fold the foil up over the bulb and seal. Set on a baking sheet and put in preheated oven and bake about 25 to 30 minutes, or until garlic bulb is very soft.
When garlic bulb is done, remove and let cool just enough to handle, then unwrap from foil, tip cut side down over a bowl, and squeeze gently to pop out all the garlic cloves in the bowl; let cool then smash with a fork.
In a separate bowl, put the diced avocado and give it a rough smash either with a fork or a pastry cutter.
Add the lemon, smashed roasted garlic, parsley, salt, pepper, and oregano, stir together, taste and adjust salt and pepper as desired.
Cover and chill for 30 minutes to 1 hour.
Serve as a spread on a vegetable tray or with sturdy crackers on a holiday buffet.
No comments:
Post a Comment