Avocado Dip in Parmigiano Basket Recipe

by Chef Carlos Chubb

Recipe Ingredients

For the Parmigiano Basket:

• ½ pound of Parmigiano Reggiano cheese (¼ pound is fine, you can also use regular Parmesan cheese).

For the Dip:

• 1 avocado
• 1 pound of cream cheese
• ¼ cup of heavy cream
• ½ teaspoon of chili flakes
• 1 teaspoon of lemon juice
• A pinch of lemon zest
• ½ tablespoon of garlic salt

Recipe Directions

1. Finely grate the Parmigiano Reggiano cheese.
2. Heat your Flavortown Laser Titanium pan on medium heat for 2 minutes.
3. Drop the cheese into the pan and use a spatula to spread it evenly.
4. Watch carefully! Once the cheese has crystallized and turned golden brown (like in the video), remove it from the pan. Quickly mold it over an inverted oval-shaped container. If the Parmigiano overcooks and becomes bitter, start over. You should have enough cheese for 3 attempts with ½ pound.
5. Add all the dip ingredients to a food processor or blender and blend until smooth. Refrigerate to cool.
6. Add the avocado dip to the Parmigiano basket only when ready to serve. Note that the basket will be crispy, but sensitive to humidity. If the basket gets soggy, you can re-crisp it by giving it a 30-second blast in the oven. If this happens, you’ll need to repeat the flipping process with the inverted container to restore the shape.