I have a mad passion for avocados. There, I’ve said it. I adore their alligator skin, their pale green interior, their soft and creamy texture. They make the perfect spread for a sandwich. I don’t use mayonnaise, just some slices of ripe avocado mashed on the bread. So yummy and good for you too – loaded with healthy fats!
My favorite dip is guacamole. It’s so easy to make–the perfect combination of smooth and creamy, chunky and spicy. The lemony and salty tang compliments the avocado beautifully and is perfect for dipping salty tortilla chips.
Guacamole is one of those foods everyone gathers around when it shows up at a party. It just begs to be dipped in and enjoyed. My version is loaded with chunky, garlicky goodness. Enjoy!
Serves 4 as an appetizer
- 3 or 4 ripe avocados(I pretty much use the Haas avo’s exclusively. I don’t really like the bright green ones but use whatever you like.)
- 1/2 vidalia or other sweet onion, chopped
- 2 roma or small tomatoes, chopped
- 2 cloves garlic
- juice of half a lemon or lime
- Salt – about 1/2 a teaspoon, and pepper
- Dash of tabasco or hot pepper sauce, optional
- Cut avocados in half and remove pit. Peel and chop roughly. Put in a bowl.
- Add chopped onion and using a fork, mash it all together. Add salt and pepper.
- Use a garlic press and press the garlic into the avocado mixture. Or, just finely chop the garlic and add it in.
- Juice half of a lemon or lime right into the avocado mixture.
- Now, use a fork and mash it some more.
- Add tabasco if you like. Adjust seasonings.
- Serve with organic tortilla chips or fresh veggies.
- I like to use Vidalia onion but red onion works well too.
- Add some chopped jalapeno for a little kick. Chopped cilantro is good too.
- Add a teaspoon of worcestershire sauce for some depth.
- To tell if avocados are ripe, press on the skin. It should give but not feel mushy. The skin will turn quite a bit darker when ripe.