Ingredients Jump to Instructions ↓

  1. 2 tbsp Gay Lea Salted Butter

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1/2 tsp each dried tarragon and crushed fennel seed

  5. 1/4 tsp salt

  6. Pinch each hot pepper flakes and pepper Pinch

  7. 1 lb each fresh or frozen scallops and large shrimp

  8. 1/2 cup dry white wine

  9. 1/2 lb fresh asparagus, trimmed and cut into 2-inch pieces

  10. 1/2 lb snow peas, trimmed

  11. 1 small zucchini, cut in half lengthwise and sliced

  12. 1/2 lb spaghettini

  13. 1/4 cup 35% whipping cream

  14. 1 tub Gay Lea French Onion Dip (or Gay Lea Dill & Garlic Dip)

  15. 1/4 cup toasted pine nuts

Instructions Jump to Ingredients ↑

  1. Stir the tomato with the red and green pepper, onion, coriander and 1/4 tsp (1 mL) each salt and pepper until well combined; set aside.

  2. Grate enough zest from the lime to measure 2 tsp (10 mL); juice the lime to measure 2 tbsp (30 mL) juice. In a separate bowl, mash the avocados until almost completely smooth. Stir in 1/4 cup (50 mL) sour cream, the lime zest, lime juice, cumin and remaining salt and pepper.

  3. Spread the remaining sour cream over the bottom of an 8 cup (2 L) straight-sided glass dish. Top with the avocado mixture. Scatter tomato mixture over top. Sprinkle shredded cheese over the tomato mixture. Chill for 30 minute before serving. Serve with tortilla chips.

  4. Makes 6 cups (1.5 L)

  5. Tips:

  6. Add finely chopped jalapenos and/or hot sauce to the tomato salsa for a spicy alternative.

  7. Make the dip up to 4 hours in advance by layering the sour cream and avocado mixture in the serving dish and holding the salsa mixture separately. Scatter the salsa and cheese over the avocado mixture, discarding any accumulated fluids, just before serving.

  8. Per serving (1/4 cup/50 mL dip): 89 calories, 7 g fat, 32 mg sodium, 4 g carbs, 2 g fibre, 2 g protein.


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