This delicately creamy and briny mousse is a clever combination of Grace Parisi's two favorite dips—guacamole and taramasalata (the salty, tangy, roe-rich Greek recipe).Plus: More Appetizer Recipes and Tips
In a food processor, puree the avocados with the goat cheese, cream, lemon zest and lemon juice. Transfer to a bowl. Fold in the caviar and chives and season with salt and pepper.
Cover the mousse directly with plastic wrap and refrigerate for up to 2 hours. Let stand at room temperature for 15 minutes before serving.
Brioche toasts, grissini, pita crisps, steamed shrimp or sliced raw vegetables, such as celery, endive and cucumbers.