Game Day Guacamole Dip
So… you’re in charge of making the Guacamole Dip for the big game?
Well, if you plan on making fresh Guac (and not squeezing it from a little packet), you need to buy those avocados TODAY, so they’ll be ripe and ready on Sunday.
This is my basic recipe for Guacamole Dip. From here, you can get your freak on by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise (although that always makes me shudder). If you need tips on how to pick out the perfect avocado, click here. Also, my good friends at Avocados From Mexico offer this step-by-step video guide on how to open an avocado without cutting off your finger.
Now, unless you want to serve some lame plastic-tasting guacamole, get to the store now! (You can also speed-ripen those avocados by placing them in a brown paper bag with a banana or apple).
Great Guacamole Dip
prep: 10 minutes
makes about 3 cups
you’ll need…
3 avocados, fully ripened, halved, pitted and peeled
3 tablespoons fresh lime juice (or to taste)
3 tablespoons minced yellow onion
3 teaspoons minced jalapeño or serrano pepper, fresh or pickled with the seeds and membranes removed
½ teaspoon salt
let’s get to it…
Mash avocado with a potato masher or fork until slightly chunky (but not smooth).
Stir in lime juice, onion, chili pepper and salt. (If you have other add-ins, stir them in now).
Serve immediately or press a piece of plastic wrap directly on top of mixture and refrigerate until ready to serve.
cooking know how: Putting the avocado pit in the Guacamole Dip will not keep it from turning black. Add some lime or lemon juice (or even the liquid from the jalapeño jar or can) and press plastic wrap directly on top of the Guacamole to keep it fresh.
