Luscious and creamy, this pale green dip is addictively good. The richness of the avocado is balanced with the heat from the fresh wasabi. Serve the dip with sea salt–flavored rice chips, with tortilla chips, or with crisp-cooked vegetables, such as blanched asparagus spears, snow peas, or broccoli florets. Raw jicama spears, celery sticks, or even radishes would be great, too. It is so good I sometimes eat it with a spoon.
In a medium bowl, combine the avocados, wasabi, crème fraîche, lime juice, and salt. Using a rubber spatula, mix the ingredients to create a creamy dip with some small chunks of avocado still visible. Transfer to a serving bowl and garnish with the chives. Serve immediately.
© 2012 All rights reserved. Published by Chronicle Books.