[Arwen]

This recipe has a history...much like many of us. If you want to read the whole thing, head over to my blog at http://tarotbyarwen.com/blog/?p=1967 I do a series over there of recipes that I associate with various Tarot cards.

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  Three of Swords Heartbreakin’ Avocado Dip

3-4 Avocados, ripe
1 can Ro-tel tomatoes, original recipe, drained with the juice reserved
2-3 TBS lime juice (can substitute lemon if you must)
Tony Cachere’s Cajun Seasoning, to taste
Tabasco, to taste



Cut those avocados in half. There is a large pit in the center. Just cut to that seed and then circle the knife around it as you cut the fruit in half. Actually, technically speaking, the avocado is a berry. Once you have two halves, you can try to gently squeeze the side with the pit. Often it will pop out. You can throw it away or use it to grow a pretty green foilage for your kitchen. To do that, stick toothpicks in it and set it so half is in water. It will sprout for you.


Now take a spoon and scoop all that creamy green goodness into a mixing bowl. Make sure you get it all. Do this for all your avocados. And yes, I want to argue that this is a vegetable and not a fruit or a berry. LOL


Now mash it all up good with a fork. Or, if you prefer, you can use a hand mixer to beat the avocado into submission. Whee ha!


Once you have the creamy green base, dump in the tomatoes. I mean–gently fold in the tomatoes. Aww, the heck with that. Dump those puppies in and stir. I would add about half the juice of the can and the lime juice at this point too. I like my dip a bit juicy so I use the whole can but I’ll let you make that decision for yourself.


Once that is all stirred together (or beaten by the beaters), start adding the Tony’s. I don’t know what you call it, but in my house, it was just “the Tony’s”. You will want to taste as you go. Once it is salty, then stop! Now add in a healthy amount of Tabasco sauce. No, you can not substitute. Ewww! I’m a Louisiana girl and you do not want to use Louisiana Hot Sauce here or any other hot sauce. You want the red-hot flame of Tabasco. Okay so you can’t do red-hot. Just add a drop or two. Trust me. If you use another hot sauce, it will not be the same.


Okay so it might be good, but it won’t be the same. LOL


Once it tastes “right” to you, cover it with saran wrap. Now here’s a trick my ex taught me that has never failed me. When you put the saran wrap on, make sure it touches the dip. I mean pat it down so it is in contact. Air will brown your dip and trust me… you think people are hesitant about eating green stuff? Try them with green stuff that has a brown crust. Oh yeah…no yum!


Now for the hardest part of all. Put it in the fridge. Leave it there for at least two hours to get nice and cold. If you are like me, a spoonful or two will land in a bowl before the whole thing ever finds the refrigerator.


When you are ready to serve, I prefer flour tortilla chips over corn. In case you were going to invite me over to share…