AVOCADO DIP

4 AVOCADO PEARS (soft)

4 Tbs. LEMON JUICE

2 1¼-oz. cans ANCHOVY FILLETS

½ cup SWEET WHITE ONIONS (Spanish)

1 tsp. CRUSHED RED PEPPERS

½ tsp. GARLIC POWDER.
½ cup SWEET SHERRY.

In a 2 quart bowl: Peel 4 AVOCADO PEARS (soft), cut in small pieces, and mash smooth. Add 4 Tbs. LEMON JUICE and blend with the mashed avocados. Add: 2 1¼-oz. cans ANCHOVY FILLETS, cut in ½-inch pieces, ½ cup SWEET WHITE ONIONS (Spanish), chopped finely, 1 tsp. CRUSHED RED PEPPERS, ½ tsp. GARLIC POWDER. Mix in a blender or chop finely. Add ½ cup SWEET SHERRY. Cover the bowl with aluminum foil and chill until ready to use. Serve with sesame crackers. To serve the dip as an appetizer, arrange individual lettuce cups on salad plates, place the dip in the lettuce cups and garnish with thin onion slices and tomato wedges. You may serve this with sesame crackers. To serve the dip as a snack, place the dip in a glass bowl garnished with parsley  surrounded by crackers on a platter.

Yield: 1 quart

country : Madagascar

course : appetizer

source : The African Cookbook / Bea Sandler