Makes about 1-1/
Home economist Pat Cobe developed many of the dips for Perdue. I asked her how she got her ideas, and learned that when composing a recipe she starts out by imagining all the dips she’s sampled at restaurants or food conventions or parties, or ones she’s read about in magazines and cookbooks. Then in her imagination, she puts together the best ideas from all of them. As she sorts these ideas around in her mind, she’ll come up with something new, and then she’ll test it. Of all the ones she thinks of, the only ones that she would consider actually recommending to Perdue, would have to meet her criteria of being “real food for real people.” Like this one.
4 cups
1 ripe avocado, peeled and seed removed
1/4 cup chopped scallions
1 tablespoon lime or lemon juice
1/2 teaspoon salt or to taste
1/2 cup sour cream
In small bowl with fork, mash avocado. Add green scallions, lime juice and salt; blend well. Stir in sour cream. Serve immediately or refrigerate until ready to serve.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes |
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