Palta Molida (Chilean Avocado Dip)

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks again to Rosemary Zwick from the pun center of the universe.

Two Eskimos sitting in a kayak were chilly, so they lit a fire in the
craft. Not surprisingly, it sank, proving once again that you can't
have your kayak and heat it too.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

A quick review of the past few weeks's recipes indicates that we're
due for another of the ethnic themes that made this little recipezine
the best darned ezine in the whole darned universe. We return to
South America this week with another visit to Chile. Here is the
lineup for "The Cooking of Chile":

Monday's Starter
Palta Molida (Chilean Avocado Dip)

Tuesday's Soup or Salad
Cobb Salad

Wednesday's Side Dish
Spinach with Sour Cream

Thursday's Entree
The "21" Club Hamburger

Friday's Dessert
Chocolate Meringue Pie

If you like avocados as much as I do, then you'll love this Chilean
version of guacamole which relies more on the avocado itself for
flavor rather than on tomatoes and onions. For best results, use the
best ripe avocados and an excellent extra-virgin olive oil.

Palta Molida (Chilean Avocado Dip)

1-2 large, ripe avocados, peeled, seeded, and coarsely chopped
Juice of 1 lemon, or to taste
2 Tbs (30 ml) extra-virgin olive oil, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a non-reactive bowl and mash with a fork to
combine and make a lumpy mixture. Serve with crackers, chips, or
toasted pita bread for dipping. Serves 4 to 6.
Received on Mon Sep 27 09:48:01 2004