Warm Indian Spiced Avocado Dip

It was about seven years ago that I started to like avocados. I know. I was in the minority. Wouldn't touch guacamole. Didn't understand the draw of "nature's butter" on sandwiches. It truly puzzled me. The BF can take it or leave it.

Now I love them and can't get enough. Will plan entire meals around a ripe avocado I have hanging out in the kitchen. When my sister visits, avocado toast for breakfast. Every. Single. Day.

Guacamole? [Ed. note: The late George Carlin used to say, "That sounds like something you yell when you're on fire."] All the time. And god help me if I don't have spare avocados to top tacos.

Years ago I fell in love with this warm Indian spiced avocado dip from Heidi Swanson's cookbook Super Natural Every Day. She is also known for her blog 101 Cookbooks.

Serve this dip at room temperature, or warm with sesame rice crackers, fresh veggies, toasted naan, pita or tortilla chips. My current favorite scooper is parsnip chips from Trader Joe's.

Adapted from: Super Natural Every Day
Number of servings: 2 cups

Ingredients

• 2 ripe avocados
• 2 teaspoons fresh lemon juice
• ½ teaspoon fine grain sea salt
• ½ cup chopped fresh cilantro
• 1 tablespoon clarified butter or extra virign coconut oil
• 1 teaspoon black or brown mustard seeds
• 1 small yellow onion, minced
• 2 cloves garlic, finely minced
• 1 teaspoon Indian curry powder
• 1-2 serrano chiles, minced (depending on desired spice level)
• Black sesame seeds (optional)

Directions

1. Cut each avocado in half, remove the pits and scoop the flesh into a small bowl. Add lemon juice, salt, and most of the cilantro.
2. Mash avocados a bit with a fork, but don't overdo it (you want the mixture to be quite chunky). Set aside.
3. Heat clarified butter in a skillet over medium-high heat. Once hot, add mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops (after about one minute), stir in the onion and saute for 2-3 minutes, until translucent.
4. Stir in garlic, curry powder, and chile. Count to ten, and then remove from heat. Stir in avocado mixture, but just barely, and transfer to a serving bowl.
5. Sprinkle with black sesame seeds. Serve warm or at room temperature.