Kalyn Avocado Sauce or Dip

By Stina

Ingredients

• 2 medium or 3 small ripe avocados
• 1-2 green onions, very thinly sliced (white and light green parts only)
• 3 T fresh-squeezed lemon juice (I used my frozen lemon juice)
• 1 cup buttermilk (lowfat preferred)
• 1 tsp. celery salt (or more)
• 2 tsp. Green Tabasco sauce (or more if you like it spicy)
• 1/2 tsp. ground cumin

Preparation

Step 1

(Makes about 2 cups; recipe can be cut in half. Inspired by Avocado Dressing at Martha Stewart.)

Cut avocados in half, remove seeds, and use a spoon to scoop out the flesh into the bowl of the food processor (with the metal blade in place.) Add the thinly sliced scallions and lemon juice and process until the scallions are finely chopped and the ingredients are well combined.

Add the buttermilk, celery salt, Green Tabasco sauce, and ground cumin and process until the mixture is smooth. Taste to see if you want to add more Green Tabasco or celery salt. Serve right away or chill for a few hours before using. Leftover Avocado Sauce or Dip will last several days in the refrigerator.