Plated + Served: Great Game Day Guacamole Dip
By mamashighstrung on January 31, 2013
You’ve got three days. That’s it.
If you’ve got to bring the Guacamole Dip to the Super Bowl party, and you want to make fresh Guac, you need to buy those avocadoes TODAY so they’ll be ripe and ready on Sunday.
This is Mama’s basic recipe for Guacamole Dip. From here, you can create enchantment by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise.
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 guide on how to open an avocado without cutting off your finger. Still, be careful!
- Use a sharp knife and cut into the avocado straight down and around the hard pit inside.
- Twist into two halves—one half will contain the pit.
- Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out.
- To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out.
Now, unless you want to be squeezing guacamole out of one of those plastic ready-to-eat packets, get to the store now!
prep: 10 minutes
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 and press plastic wrap directly on top of the Guacamole to keep it fresh.
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