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Video: Avocado Dip With Cheese - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
Avocado pasta with cheese is a very versatile seasoning for a wide variety of dishes, as well as a good spread on bread or chips.
Avocado - 1 pc.
Cream cheese - 100 g
Cognac - 1 tbsp.
Salt, pepper - to taste
- 215 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step by step recipe with photo
Avocado with cheese is an interesting item: it seems to be a sauce, but it seems to be not!
I don't even know how to correctly name the thing about which I want to tell you here. This is such an extremely multifunctional substance made from avocado, cream (curd) cheese and a very important secret ingredient - cognac.
The avocado should be soft, creamy. The cheeses are very different: all sorts of Philadelphia, mascarpone, ricotta, and even in combination with melted cheese or with the addition of some hard young and camembert. But the requirement for cognac is tough - it must be good, noble, no low-quality chatter. With the good you get the food of the gods, with the chatter - inedible muck. The amount of cognac is between one teaspoon and one tablespoon. Salt to taste. The most varied peppers are allowed, also to taste and according to need. You can also use greens.
We clean the avocado and remove the pit. You can cut it slightly.
We puree all the ingredients into a homogeneous cream. Try the taste, you can intensify the seasoning. If you decide to add cognac - after adding, be sure to punch the cream with a blender again. You can stir in salt and pepper with a fork. So far, everything is elementary, right?
But from this very moment what we got can be used in very different ways, and therefore it will require different temperature regimes.
The easiest way to use it: keep the avocado with cheese at room temperature for an hour or two, and then use it as a sauce for fried or grilled meat (steaks, medallions, roast beef), fish or seafood. At the first moment, the pasta may be a heap, but then it will most likely melt on hot meat and flow (like on the back pieces, where it got a few seconds earlier than on the front one), becoming more like a sauce.
Besides being beautiful, it is also very tasty! The only thing to remember is that you should never use this seasoning unstoppable: cognac, no matter how good it is, in a freshly made sauce hits the taste buds not as pleasantly as after a couple of hours of "rest".
A completely different way of using: we keep the same mass of avocado and cheese in the refrigerator for 2 hours, and after that we use it either for spreading on sandwiches or for landing on a canapé through a pastry nozzle. In this case, the consistency will be similar to soft butter or cream.
Well, the third way of using it is already for ceremonial serving.
The cream of cheese and avocado from the previous step is planted on a flat-bottomed plate and frozen in the freezer until firm. Well, not really to freeze, but so that these figures hold their shape when you touch them, and you can take them separately. Or you can fill the ice or candy molds with the cured cream, and place them in the freezer too, and when they harden, pick them out and transfer them to a serving plate. These things are put on the table (they must have the consistency of solid butter somewhere), and the guests themselves can take them one by one and use them at their own discretion - as a seasoning for meat, as in the first example of use, or to enrich the taste of other hot dishes …
Enjoy your culinary experience!
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