Avocado Cream Cheese
Category: Appetizers
Servings: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Avocado | 1 |
| Greek yogurt | 200g |
| Fresh chili pepper | 2 |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
-
Prepare the avocado: Begin by peeling the avocado, removing the pit, and cutting it into small pieces.
-
-
Prepare the chili: Wash the fresh chili pepper and slice half of it into thin rounds. This will add a subtle heat to the creamy mixture.
-
Blend the ingredients: In a bowl, combine the avocado, chili pepper slices, and Greek yogurt. Use a blender or immersion blender to process the ingredients until a smooth, lump-free cream is formed.
-
Season: Once the mixture reaches a creamy consistency, season with salt and black pepper to taste, adjusting the seasoning according to your preference.
-
Strain the mixture: Take a clean, dry kitchen towel and lay it out. Place the avocado cream mixture onto the towel, fold it over, and transfer it to a fine mesh strainer. Set the strainer over a bowl to collect any excess liquid (the whey from the yogurt).
-
Rest in the fridge: Place the strainer with the wrapped avocado cream in the refrigerator for at least 24 hours. During this time, the excess whey will drain, and the mixture will firm up into a spreadable consistency.
-
Storage: After the resting period, your avocado cream cheese will have lost much of its moisture, turning into a delightful spread. Store it in a clean, airtight glass jar in the fridge.
-
Keep it fresh: The avocado cream cheese will stay fresh in the refrigerator for up to 5 days.
Enjoy this velvety smooth, creamy, and tangy spread as a dip, on crackers, or as a topping for toast or sandwiches. It’s the perfect addition to any appetizer spread!
