Avocado Fries - especially when baked - are an absolute must-try. Dip them in a tangy, garlicy Chipotle Ranch Dip made with Real California whole milk yogurt and Real California sour cream.
Presented by Real California Milk #ReturnToReal
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CHIPOTLE RANCH DIP WITH BAKED AVOCADO FRIES
Serves 4
INGREDIENTS
Chipotle ranch dip:
1 cup Real California plain whole milk yogurt
1 cup Real California sour cream
2 cloves garlic, minced
3 chipotle peppers packed in adobo sauce, minced
Lime juice
2 Tbsp chopped dill
Kosher salt and freshly ground black pepper, to taste
1 Tbsp sliced chives, for garnish
Baked Avocado Fries:
2 firm avocados
1 ½ cups flour
3 large eggs, beaten
2 cups panko breadcrumbs
1 tsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
Non-stick spray
DIRECTIONS
Chipotle ranch dip:
Combine the yogurt, sour cream, chipotles, garlic, lime juice, dill, chives, salt and pepper in a large bowl and stir to combine. Season to taste with salt and pepper.
Place in fridge for 30 minutes before serving.
Sprinkle with chives and serve with baked avocado fries.
Baked Avocado Fries:
Heat oven to 400ºF.
Line a baking sheet with parchment paper. Pit the avocado and slice into 12 wedges. Reserve.
Add flour to a shallow dish and season with salt and pepper. Add eggs to a second shallow dish. Combine panko and smoked paprika in a third dish and season with salt and pepper.
Dip the avocado through the flour and shake off any excess. Dip through the eggs, letting excess drip off, and then through the panko. Place on the prepared baking sheet. Spray lightly with nonstick spray and season again with salt.
Bake for 15-20 minutes, until golden brown and crisp. Season with salt and a squeeze of lime before serving.
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