Guacamole Dressing

Submitted by Leslie in Texas

"This is a great dressing to serve over a mixed green salad- perfect with Mexican food or BBQ! Originally from a September 1983 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Warehouse restaurant in Marina del Rey, California.Sometimes I will add some chopped cilantro and finely diced jalapeno pepper to the dressing, especially if I'm serving this with Mexican food such as enchiladas."

 

• Ready In: 25mins
• Ingredients: 16
• Yields: 3 cups

ingredients

• 1 1⁄3 cups sour cream
• 1 cup mayonnaise
• 1 green onion, thinly sliced
• 1 tablespoon fresh parsley, finely minced
• 1 garlic clove, finely minced
• 2 teaspoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 teaspoon fresh lemon juice (to taste)
• 1⁄2 teaspoon honey
• 1⁄4 teaspoon prepared yellow mustard
• 1⁄4 teaspoon celery salt
• 1⁄4 teaspoon white pepper
• 1 dash hot pepper sauce
• 1 -2 drop green food coloring (optional)
• 1 large avocado, peeled, pitted and finely chopped (or 2 medium avocados)

directions

1. Combine all ingredients except avocado in medium bowl and blend well.
2. Gently stir in avocado.
3. Cover and chill well before serving.

Reviews

[Aunt Cookie]

This was a good, creamy salad dressing with a mild flavor. It was a little thicker than I would have liked; next time I'd probably add some buttermilk to thin it a bit. Also, I prefer a more tart dressing, so I'll probably add a LOT more lemon juice (just a personal preference, though). Thanks for posting!