Recipe - Southwest Avocado Pine Nut Dip

1 Ripe Haas Avocado
1 cup Pine nuts
1 teaspoon Salt
1 Lime; juiced
1 Clove garlic; minced
2 tablespoon Mayonnaise
1 Pinches cayenne pepper; or
more
Black pepper
One half teaspoon Chili paste; optional
1 small Jicama
One fourth cup Chopped fresh cilantro; plus
Whole leaf cilantro; for
garnish
Tortilla chips; warmed

Peel avocado and scoop its meat into the bowl of a food processor or
blender. Add the pine nuts, salt, lime juice, garlic, cayenne and black
pepper, and chili paste. Blend until smooth.

Cut a thick peel from the jicama. Slice into 1/4inch thick rounds, then
cut the rounds into thin matchsticks and the matchsticks into cubes. Stir
the jicama and chopped cilantro into the avocado mixture, by hand. Scoop
the mixture into a serving bowl, smooth the top, cover with foil, and chill
for at least 1 hour.

Garnish with a few whole leaves of cilantro and serve with crisp, warm
tortilla chips.

Notes: *REF: THE FARM MARKET COOKBOOK, by Judith Olney (1991 Bantam
Doubleday): Conversations, recipes, cooking tips, growing hints, mailorder
sources, a geographical guide, and everything else you should know about
farmers' markets.

Sent by "Pat Hanneman" phannema@wizard.ucr.edu on Fri, 08 May 1998 and
converted by MC_Buster.

Recipe by: THE FARM MARKET COOKBOOK, by Judith Olney*

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 16,
1998