Avocado and fresh herb dip
|250 mL (1 cup)||Dairyland sour cream|
|2||avocados, peeled and pitted|
|1||green onion, chopped|
|30 mL (2 tbsp)||chives, finely chopped|
|30 mL (2 tbsp)||parsley, finely chopped|
|30 mL (2 tbsp)||cilantro, finely chopped|
|1/2||Juice of ½ a lime|
|5 mL (1 tsp)||garlic powder|
|5 mL (1 tsp)||onion powder|
|to taste||A few drops of Tabasco or Espelette pepper|
|1||In a bowl, mix sour cream with avocado, mashing with a fork.|
|2||Add remaining ingredients and mix together well.|
|3||Garnish with fresh chives and season to taste|
|4||Serve with artichokes* and raw vegetables.|
How to cook fresh artichokes
1. Using scissors, remove the thorny tips from the artichoke leaves.
2. Using a knife, cut off the stem and the top of the artichoke.
3. In a medium-sized saucepan, place artichoke head down with ½ a lemon. Cover with water and season generously with salt and pepper.
4. Bring to a boil, cover and simmer from 25 to 30 minutes or until the centre of the artichoke is tender when poked with a knife. Drain well.