Time 20m Yield 2 cups dip Number Of Ingredients 7 Steps:
For dip, place the first 4 ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended., For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, olives for noses, and cucumbers and peppers for bodies. Serve with assorted vegetables.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange Anaheim chile peppers on a baking sheet. Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side. Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop. Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Turn your radio to a spanish station. Cut open the 4 avocado’s around the equator. Scoop out the avocado insides(disregarding the pits) and place into medium-sized bowl. Now, mash up the avocados in the bowl with a potato masher. Next, cut up the bell pepper, onion. tomatoes, jalapenos, apple and cilantro. Place all of this into the bowl with the mashed avocados. Next, measure out the sour cream, garlic powder, lime juice, and celery seed. Add to the avocado bowl and mix thoroughly with a spoon. Salt/Pepper to taste.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange Anaheim chile peppers on a baking sheet. Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side. Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop. Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.
