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
*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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Written by: Helana Brigman