Creamy Cilantro Cheesy Guacamole
This is not my recipe.
It’s the National Dairy Council’s Recipe. But there are just somethings you NEED to know about. I’m telling you, those dairy people know what they’re doing. I only made some minor modifications.
So I discovered this recipe last week when I attended a cooking class put on by Dairy Max. In the class, guest chef Robin Plotkin (one of my fave RD’s) made this Cheesy Guacamole that changed my life. In the most dramatic way possible, I will never be the same. Or at least my guacamole will never be the same. Now my avocados will always be getting all cozy with cottage cheese. If cottage cheese gives you the heebie-jeebies, you have to be strong and make this. You’ll make it through. Promise. And then you’ll be in creamy guacamole-ness. A place where everyone likes to be.
This creamy concoction has the same effect that peanut butter has. You know the effect where you are defenseless against going back to the jar for little spoonfuls. That was so me with this guacamole. It doesn’t need chips or quesadillas or anything. I’ve just been eating it by the spoonful. I have added it to salmon croquettes and mexican lasagna, but the spoon technique is quite sufficient.
Growing up, most every Thursday night was Mexican food night. My family would go to our favorite Mexican food place and I’d eat far too many chips and then occasionally we’d drive through the local custard place on the way home. Any who, the point is that I think we’ve all had the creamy cilantro dip from Chuy’s.* So salty. So creamy. So many people freak out over it. Honestly, I don’t really get it. I think it’s thin and whimpy. This creamy cilantro cheesy guacamole is how I imagined the Chuy’s creamy cilantro was going to taste. I want some body and super creaminess to my dips.
*fyi: Chuy’s isn’t our favorite Mexican food restaurant. That would be ridiculous.
- 16 oz cottage cheese, 2% milk
- 1 cup avocado, diced
- 1/2 cup red onion, diced
- 2 tablespoon cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 1 teaspoon cumin, ground
- 1/2 teaspoon garlic powder
- In a food processor, combine cottage cheese, red onion, cilantro, lime juice, salt, cumin and garlic powder. Process until smooth. Add in the diced avocado and pulse a couple times to incorporate. Don't blend the avocado completely in, there should still be avocado chunks. Serve with chips or on top of pretty much anything.