Monday, 11 July 2011

Avocado and Chorizo Dip: This Dip Will Win You Friends.

That is, if you're in the business of winning friends.

This dip requires very little exposition:  it's just really good, everyone likes it, I make it constantly, and it's been on repeat on my playlist for years and years. It's rich but bright tasting, and the chorizo lends a wicked smoky kick to what is otherwise a riff on guacamole. It's the kind of thing that people take a bite of and then stop the conversation to figure out what in god's name (should I be capitalizing the 'G'?) the delicious dip is.

Just what in God's name is in this dip? See below.
Avocado and Chorizo Dip

one link of chorizo sausage, diced
2 avocadoes, diced
1 large tomato, seeded and diced       (seeding sounds more complicated than it is, and it's also necessary to do because otherwise the dip will get too liquidy...I just chop up the tomato into quarters, or eighths if it's quite big, and scoop out the seeds in the middle with my impeccably clean fingers, usually into the sink)
1/4 cup of chopped cilantro
1/4 cup of diced red onion
1 clove of garlic, minced
1 jalapeno pepper or green chile, minced, or add some dashes of hot sauce to taste
2 tbsp of red wine vinegar      (you can also use balsamic vinegar in place of the red wine if that's what's hanging around your place)
Juice of 1 big lime     (add more if you think the dip needs more zing)
A good glug of olive oil
Salt to taste

Dip being scooped by freckled hand, from bowl resting on wrinkled sarong
that I use for a tablecloth when I want to get fancy. Like, really fancy.
Preheat the oven to broil, and place the diced chorizo in a single layer on a sheet pan. Run it under the broiler for anywhere from 5 to 10 minutes, until it gets browned and crispy. Remove from the pan and place it on a plate lined with paper towels. Blot the chorizo with the paper towel to remove the excess grease.

In a medium-sized bowl, combine the avocado, tomato, cilantro, red onion, garlic, jalapeno or chile pepper, vinegar, lime juice, olive oil, and salt to taste. Be gentle with the mixture, as you want to maintain the nice dice on the avocado without mushing it up.

Add in the blotted, crispy, delicious chorizo that you have already eaten a significant amount of, and mix that in. This is best after sitting at room temperature for about a half an hour, to give the flavours a chance to mingle. Serve with tortilla chips. Makes a bowl that will serve about 4 as a snack or hors d'oeuvres. And if you double the recipe, nothing bad will happen.


  1. Dicing seems to be the order of the day above. Bit of mincing and one round of choppping, but I'll focus on the dicing fer sher.

  2. Also, presumably anything containing avocado is sort of a riff on guacamole, non? Even a slice of avocado on a sandwich would, in my view, be a pretty pared-down minimalist riff on guacamole. But I look forward to a heated exchange with those who may disagree.

  3. I am thrilled to find Carl'y guacamole recipe! It's the best darn dip, hands down.