Caribbean Jerk Crema
Servings
8Serving size
about 1/4 cupThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 2 tsp. Olive oil |
| 1 small White or yellow onions (diced) |
| 1 medium Carrots, raw (peeled and diced) |
| 1 1/2 tsp. Jerk Rub |
| 1/4 lemon yields Lemon juice |
| 2 Tbsp White wine |
| 1/2 medium Avocados, raw |
| 1/4 cup Nonfat Greek Yogurt |
| 1/4 tsp. Salt |
Instructions
Place the olive oil in the skillet with the onions and carrots.
Roast for 10 minutes and stir.
Return the pan to the oven and roast for another 10 minutes.
Add the jerk seasoning, stir, and roast for another 5 minutes.
Add the lemon juice and white wine, stir, and roast for another 5 minutes.
Remove from the oven and let cool (this is to avoid curdling the yogurt added in the next step).
Place in a mini-chopper or blender with the avocado, Greek yogurt, and salt.
Puree until smooth.
Chill before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This is a super easy dip to make and it is so versatile. You can use it at parties with crudités, on sandwiches, or even as a topping for tacos. The avocado mellows the jerk seasoning while its fat helps distribute them well. If you thin this out a bit with milk, it makes a great salad dressing.