Every now and again I like to switch things up a bit and (try) to eat healthier by utilizing some of our local ingredients in a non-traditional way.
This morning I didn’t feel for a heavy breakfast and so decided to whip up some cheese paste…and then I remembered I had an avocado (locally called ‘pear’) that was about to go bad. The result was heaven!! I’m officially adding this to my list of dips and spreads!
So here goes:
1/2 cup finely grated cheddar cheese
1/4 teaspoon finely grated onion
1/4 teaspoon lemon juice
1 tablespoon mayonnaise (I used low-fat cream cheese for a healthier option)
1/4 teaspoon mustard
1/2 finely grated pimento pepper
Dash of pepper sauce or black pepper (optional)
Cut avocado in half, twist open and set pit aside. Remove skin and discard.
Mash all ingredients together using the back of a fork. Scoop into bowl with pit*, cover tightly with plastic wrap and chill in fridge for 30 minutes or until ready to serve.
*By storing the pits with the dip, it keeps from browning as quickly. Make sure to cover with plastic wrap or store in an airtight container to maintain bright color.
Put cheese in freezer for 10 minutes for better grating
Use the smallest holes on your grater for all ingredients