Avocado dips tasty items for casual entertaining

These dips made with creamy Hass avocados are special because of their taste – your choice of three savory combinations – but also because of their texture.

The avocados are cubed and left chunky, to scoop up in hearty mouthfuls on celery and carrot crudités, or to pile on tortilla or potato chips, crusty toasts or crackers.

This makes it important to choose perfectly ripe avocados. Unlike other fruits, avocados don’t ripen on the tree. They are harvested green. Some stores carry ripe avocados. If only green avocados are available buy them several days ahead to make sure they have time to ripen before they will be used.

A green avocado will ripen in 3 to 7 days. Putting it in a paper bag will speed ripening; adding an apple or banana to the bag will make it ripen even faster. Your ripeness test: Hold the avocado in the palm of your hand and gently squeeze. If the avocado yields, it’s ripe. Ripe avocados can be refrigerated for several days.

You can find Hass avocados all year round. Their pebbly-rough skin darkens to nearly black as they ripen. Two Hass avocados (about 1 pound) peeled and pitted make 11/3 cups of mashed, or 2 to 2 1/4 cups diced avocado.

Avocado Dip Mexicano

Recipes developed in Lewis & Neale kitchens for Avocados from Mexico

1 fully ripened Hass avocado

1 tablespoon chopped green onion (scallion)

1 teaspoon lime juice

1/4 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Cut avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt and pepper, being careful not to mash avocado.

Yield: About 1 cup.

Nutrition information per 2 tablespoons: 38 calories, 4 grams fat (no saturated fat, 95 percent fat calories) no protein, 2 grams carbohydrate, 1 gram dietary fiber.

Fiesta Avocado Dip

In a small bowl combine one-half of the Avocado Dip Mexicano (recipe above) with 2 tablespoons shredded pepper Jack cheese, and 2 teaspoons each chopped sun-dried tomato and finely diced jalapeno. Gently fold in remaining Avocado Dip Mexicano, keeping avocado chunky; garnish with additional diced avocado and thin slices of jalapeno, if desired.

Yield: About 1 cup.

Nutrition information per 2 tablespoons: 46 calories, 4 grams fat (1 gram saturated, 78 percent fat calories), 1 gram protein, 2 grams carbohydrate, 1 gram dietary fiber.

Avocado Crab Dip

In a small bowl combine one-half of the Avocado Dip Mexicano (recipe above) with one 6-ounce can well-drained and flaked crabmeat, 1/3 cup softened cream cheese, and 2 tablespoons each minced celery and chopped fresh chives. Gently fold in remaining Avocado Dip Mexicano, keeping avocado chunky. Garnish with additional diced avocado and chives, if desired.

Yield: About 1 1/2 cups.

Nutrition information per 2 tablespoons: 60 calories, 5 grams fat (2 grams saturated, 45 percent fat calories), 3 grams protein, 1 gram carbohydrate, 1 gram dietary fiber.