Avocado Dip

Sabra Dip

Homestyle Middle Eastern Cooking by Pat Chapman

Sabra is the term, for those people born in the new Israel. It is also the name of a desert cactus. Avocados are relatively new to Israel, having been first planted in Palestine by Jewish settlers earlyin this century. They are now a major Israel export.

Dips are as old as the Middle East, itself, forming an important part of the mezzah table. This fine new Israel recipe is ideal as an appetizer when served with 'dip sticks' such as celery , cucumber, carrot strips, raw mushrooms, potato crisps, etc, and, of course, with hot pita bread. It can also be served as an accompaiment to the main course.

Serves 4

Ingredients

1 ripe avocado

1/2 green bell pepper

1/2 cup chopped onion

3 tablespoons lemon juice

3/4 cup cottage cheese, or sour cream, or strained yogurt, or a combination

Method

Cut the avocado in half, remove the pit, and scoop out the flesh into a food processor or blender. Add the bell pepper and onion and then add the remaining ingredients and combine thoroughly. If preparing it by hand, mash the avocado, finely chop the bell pepper and onion, then fold in the remaining ingredients.

Use the milk to obtain the desired texture and add salt to taste. Cover and chill in the refrigerator for at least an hour before serving. The lemon juice minimizes discoloration, but if the dip develops a dark skin on top, carefully scrape this off before serving.

Find this and other delicious recipes in Homestyle Middle Eastern Cooking by Pat Chapman

Please Note

Don't send me emails listing spelling mistakes! I have taken this recipe straight from the book - which is an American edition. Typo's, are of course, a different matter!