Avocado Arancini With Creamy Avocado Ranch Dip

Total Time: 48 mins Preparation Time: 45 mins Cook Time: 3 mins

Ingredients

• 2 cups cooked long-grain rice
• 6 slices thick-cut applewood smoked bacon
• 2 ripe mexican avocados
• 1 teaspoon fresh lemon juice, divided
• 1/2 cup sour cream
• 1 tablespoon powdered ranch dressing mix
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 2 tablespoons dry packed sun-dried tomatoes, minced
• 1 cup finely shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1 cup italian seasoned breadcrumbs
• canola oil (for frying)

Recipe

• 1 cook the rice according to the package directions. spread the cooked rice out on a cookie sheet and let cool for 10 minutes, then place in the refrigerator for 30 minutes until cold.
• 2 while the rice chills, cook the bacon until crisp, then drain well on paper towels. crumble the bacon and set aside until ready to use.
• 3 cut the 2 mexican avocados in half and remove the pits. scrape the flesh from 3 of the 4 halves into a medium mixing bowl. scrape the 4th avocado half into a separate small bowl. add 1/2 teaspoon of lemon juice to each bowl and mash the contents of both bowls well with a fork. add the sour cream and ranch dressing mix to the small bowl and whisk together until you have a smooth, creamy consistency, then cover and refrigerate until ready to use. to the medium mixing bowl, add the oregano, red pepper flakes, sun-dried tomatoes, shredded mozzarella, cooked bacon, salt and pepper and mix well. stir in the cooked, chilled rice and mix well again.
• 4 beat the two eggs in a small shallow bowl. pour the italian bread crumbs into a small shallow dish.
• 5 pour enough canola oil into a medium frying pan to reach a depth of 3/4 inch. heat the oil until it reaches a temperature of 350 degrees. use a teaspoon to scoop up the rice mixture and roll it into 1-inch diameter balls. place each rice ball into the egg, then into the bread crumbs to coat. fry the arancini in small batches in the hot oil for 3 minutes, until golden brown on all sides. transfer the cooked arancini to a paper towel lined platter to drain. serve them warm with the cool avocado ranch dip.