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Grilled Stuffed Avocados with Dip

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© 2012 Helana Brigman
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One of the perks of being a food writer is the abundance of cookbooks you can turn to for inspiration (i.e., pretty pictures) and fabulous stories and recipes.   I know this to be true because, if I had to, I’d be days in the kitchen cooking, writing, and photographing the hundreds (yes, hundreds) of recipes I’ve been wanting to make.  Going down any bookstore cookbook aisle is pretty dangerous for me as I become increasingly aware of my smallness in the world of thousands of delicious recipes.At this juncture, I sometimes blush at my endorsement of certain food writers.  We all have our guilty Food Network pleasures and celebrity chefs.   For me, my guiltiest pleasure is, hands down, Gwyneth Paltrow and her tangentially-related-to-everything-she-does cooking career.  I have many a friend who enjoys making fun of the expensive, chic, and do-it-yourself British lifestyle she promotes on her blog Goop, and I must admit, I find her newsletters to be wonderfully entertaining.  Sure, I could never afford to stay at that $1,000 a night hotel in Lisbon, or thumb through the Valentino archives, but I still get something out of her pithy anecdotes on life as Gwyneth Paltrow.After all, I do wonder.

At the top of my list of recipes to cook sits this lovely and simple avocado appetizer. Originally prepared by Gwyneth’s father, Bruce, the recipe appears in her most recent cookbook My Father’s Daughter as “Bruce’s Dip.”  I’ve made the original twice and adapted it half a dozen times as I find her version to be heavy on the mayonnaise and a little too creamy.  I’ve added texture with green onions and a higher fresh herb-to-mayonnaise ratio that I find just does the trick.  Although my recipe differs quite a bit–I even suggest the grilling of the avocados–I cite her here for good food writer etiquette.  After all, Dianne Jacobs, of the blog, Will Write for Food, makes an excellent point on the citing of our food sources even when recipes turn out quite differently.

So, to you, Gwyneth, I lift my imaginary hat in nod of approval for the impressive inspiration found with this dip in your book.  Grilled avocados stuffed with a Dijon-spiced dip with capers adds just another perk to my food writer status.

Grilled Stuffed Avocados with Dip

This recipe takes a cue from the recipe “Bruce’s Dip” found on pages 208-209 in Gwyneth Paltrow’s recent cookbook My Father’s Daughter.  For a version of the original, see here at the Daily Mail.  

Ingredients:

*1 avocado, halved and pitted

*1/2 cup olive oil mayonnaise (can use regular)

*1/4 cup sour cream

*1 tablespoon parsley

*1 teaspoon Dijon mustard

*1 green onion, chopped fine

*1 clove garlic, minced or pressed

*1 teaspoon lemon juice

*1 tablespoon capers, plus more for dressing

*1/2 teaspoon ground mustard

1.) On a greased Foreman Grill, place avocados face down to sear their exposed meat (do not close the grill).  Remove after five minutes and plate avocados.  If for some reason you don’t have the beautiful grill marks from the machine, replace avocados and let grill for another minute or two.

2.) Add mayonnaise, sour cream, parsley, Dijon mustard, green onion, garlic, lemon juice, capers, and ground mustard to a bowl.  Mix to combine and scoop heaping tablespoons of dip into the center of pitted avocados.  Dress avocados with crushed pepper, kosher salt, and additional capers.  Serve and enjoy! Makes 2 servings.

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Grilled Stuffed Avocados with Dip, 5.0 out of 5 based on 2 ratings
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2 Trackbacks

  1. By Clearly Delicious » Avocado Toast on July 16, 2012 at 7:01 am

    […] to many readers of the magazine, but as someone who has only appropriated the main ingredient for dips and guacamoles, I was flabbergasted that it could make such a lovely appetizer or summertime […]

  2. By Clearly Delicious » Shrimp Tacos on December 29, 2012 at 3:00 am

    […] *Gwyneth Paltrow’s Bruce’s Dip Variation, to dress (can substitute sour cream) […]

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