Creamy Avocado with Mint and Basil Dip

Although I am a huge, huge fan of guacamole, I wanted an avocado dip that was lighter and well, just different. This one is creamy and mild, unless of course you choose to add some cayenne, chipotle or hot sauce, which is a great addition for those who like their food spicy. I like this dip best served with endive leaves, red peppers and chips although its sensational drizzled on grilled steak, stuffed into omelets or substituted for mayonnaise in cheese and tomato sandwiches.
Creamy Avocado with Mint and Basil Dip
Prep time: 
Total time: 
Serves: 2 cups
  • 4 very-ripe avocadoes, pitted, peeled and mashed
  • 1 heaping tablespoon finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh basil leaves, plus additional for garnish
  • juice and finely grated zest of two well washed limes
  • 2 tablespoons heavy cream
  • ½- 1 teaspoon kosher salt
  • ¼ teaspoon cayenne or chipotle powder, or more to taste (optional)
  • ½ - 1 teaspoon Tabasco (optional)
  1. Place everything in a mixing bowl and mash together. Transfer to a serving bowl, cover and refrigerate for no more than one hour or serve immediately, garnished with basil leaves.