Here’s the deal.
I love dips. I love things I can use to eat with dips. And I love avocado. So clearly this avocado aioli dip with roasted potato fries kinda rocks my world. And it’s gonna rock your world too. Pinkie promise.
A typical aioli is made with raw egg as an emulsifying ingredient – but I jazzed things up a bit, omitted the egg because well, I made a whole lotta brownies and basically ran out of everything in my kitchen, added some avocado and a handful of basil along with a few other key ingredients and gave it all a whirl in my handy dandy food processor. The result was pretty delish. Needless to say I’ve been using this on just about everything. I had it with fries. I topped some roasted salmon with it last night. And then I plan to stick some of it on lamb chops later this week. Basically you can use it for just about anything. But really, you should first use it on fries.
Who doesn’t like fries?
You know those weeks when you just have carb overload? I had one last week. I literally ate every single carb in sight. So clearly what do I choose to make first thing this week? Potatoes. Because carbs + more carbs = no carbs right? Clearly they must cancel each other out. It’s like a double negative. So basically it’s like I’m juicing. With potatoes. Does this make sense? No? Ok, moving on….
So back to the avocado aioli. Make some of this deliciousness this weekend. You’ll thank me later. And roast some gorgeous fingerling potatoes until they are nice and crispy so you’ve got the perfect tool for dipping.
And if by some stroke of luck you happen to have leftovers, package it up and cover it with plastic wrap so it’s not exposed to the air and pop it in the fridge for a few days. And then throw some on a burger. With plenty of cheese. KThanksBye!!!