Avocado “Cream” Sauce

So this is more than just your average dipping sauce. Yes, I suggest that you accompany it with the empanadas, but how yum would these be with the crab cakes too? Anyway, you be the judge of how you want to use this lil nugget of culinary creativity and comment below! Oh and word is, you can sprinkle with a bit of chopped cilantro to look really authentic and fancy. What’s the saying : fake it till you make it?! haha enjoy.

  • 1 large ripe avocado
  • 1/2 cup reduced-fat Greek yogurt (less fat than sour cream and full of the flavor, genius I know!).
  • 1 jalapeno (finely chopped, remove seeds to lower the heat level).
  • Juice of 1 lime (try fresh, I abhor the bottled stuff. oh and don’t even think lemon will do what the lime does).
  • Kosher salt and freshly ground black pepper

Slice the avocado in half and remove the pit. Scoop the flesh into a blender or food processor and add the yogurt, the jalapeno, lime juice and a big pinch of salt and pepper. (If you don’t have a jalapeno or the store is out of it just do a quick squirt of sriracha or your favorite hot sauce to replace the heat you would’ve gotten with the jalapeno). Blend until smooth. One good thing to note is this sauce stays well because the lime keeps the avocado color from turning. Although I doubt you will have leftovers because I may or may not have cut my tongue licking the inside of the blender that’s how freaking good this sauce is!

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Happy Eating, XO.

What’s a remoulade?

How about every crab cake has some type of kick @$$ dipping sauce with it. Ranging from a Garlic aioli to a Cajun remoulade. However, by the time I am done making the crab cakes, I am just ready to eat & don’t want to worry about putting together a side sauce. So here is a quick and fridge friendly (meaning most of these items are already in your fridge) dipping sauce.

  • 1 tbsp. mayo
  • 1 tbsp. Dijon mustard
  • 1 tsp. of hot sauce (don’t go Sriracha on this, but more like a Franks, Cholula, Tabasco route- that way you have tang with the heat).
  • A pinch of salt, garlic powder, and black pepper

Whisk & serve cold.

P.S I have used this same sauce for a basis to an egg salad, chicken salad, I have even put it on top of burgers. It is just a handy one to know when in a pinch!

Happy Eating, XO.