Grilled Stuffed Avocados With Dip

Makes 2 servings. Recipe is by Helana Brigman. This recipe takes a cue from the recipe Bruce’s Dip found on Pages 208-209 in Gwyneth Paltrow’s recent cookbook “My Father’s Daughter.” For a version of the original, see the link at the Daily Mail available on

1 avocado, halved and pitted

1/2 cup olive oil mayonnaise (can use regular)

1/4 cup sour cream

1 tbl. parsley

1 tsp. Dijon mustard

1 green onion, chopped fine

1 clove garlic, minced or pressed

1 tsp. lemon juice

1 tbl. capers, plus more for dressing

1/2 tsp. ground mustard

1. On a greased open-faced grill, place avocados face down to sear their exposed meat. Remove after five minutes and plate avocados. If for some reason you don’t yet have the beautiful grill marks from the grill plates, replace avocados and let grill for another minute or two.

2. Add mayonnaise, sour cream, parsley, Dijon mustard, green onion, garlic, lemon juice, capers and ground mustard to a bowl. Mix to combine and scoop heaping tablespoons of dip into the center of pitted avocados. Dress avocados with crushed pepper, kosher salt and additional capers.