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Guacamole Dip Recipe
Limes are inexpensive here too.
( gwä ' kə-mō ' lē )
Down & Dirty
How to make easy peasy guac~
INGREDIENTS: avocados and fresh Mexican Salsa from the grocery chill aisle
INSTRUCTIONS: Match the ratio of mashed avocados to equal the amount of fresh Mexican. salsa purchased at your grocery (not bottled or canned...fresh from the chill aisle) You select if the salsa is the mild, medium or hot kind.
Now for about every cup of Guacamole dip fold in 1 T. of a creamy white substance. (mayo, sour cream, cottage cheese, and plain yogurt all work just fine.)
Taste. If it suits you serve this. If you want a bit more pop or fresh squeeze in some lime.
The WHOLE story follows including a true from scratch recipe:
A couple of years ago I spent a long weekend at a Girl Cousins’ Retreat on Lake Michigan.
Somewhere, during that time my cousin from California and I made some guacamole dip.
Guacamole dips, while known all over the USA, are not as frequently made all over the USA. Why? The cost of avocados was 5 for a $1 in New Mexico and OVER A DOLLAR each at the grocery there. Oh dear.
So think of our popularity at the retreat in this way; this morning do you remember how popular you were with your dog when you were administering the can opener to the dog food can? Well, that is how popular our guacamole making made us. Yikes! They liked our SW and California homemade stuff!
They were surprised at the many variations we had for the basic guac dip. So, here is the basic stuff with some additions and subtractions following the basic!
4 avocados Select avocados that are less firm to the touch (NOT mushy) with no brown spots on the fruit.
¼ cup finely chopped onions
1-2 cloves of smashed/finely chopped garlic (big cloves? use only one!!)
¼ cup of your favorite salsa or more to your taste (I use a bottled number here unless I have already made some fresh!)
1/4 cup fresh cilantro, washed and chopped (make sure your fam likes cilantro...some do not like this fresh herb!)
1-2 T. lime juice
Salt and pepper
First, here is how to cut and scoop an avocado.
~Cut through the skin to the seed inside from the stem end around and down to the bottom back to the stem. Gently twist the halves apart. (If they do not twist your avocado is under ripe keep that in mind the next time you buy avocados. But the ‘a bit under ripe avocado’ will work in recipes.
~Remove the big seed…..sometimes it just pops out and others you need to coax it a bit. Be careful! Don’t cut yourself by getting over zealous. Sometimes those seeds are tenacious.
Spoon clean out the avocado flesh. Mash it up
Gently, mix all the other solid ingredients into the mashed up avocado flesh
Squeeze the lime on top and fold it into the dip
Taste for salt and pepper needs
How you cover your guacamole will make all the difference from a fresh green look to a brown spoiled dip!! So, cover the bowl of dip by placing the plastic wrap directly ON top of the mixture so that NO air can get to it. Avocados turn a nasty color fast!
Let sit in fridge for 15-minutes. Serve.
NOW, I realize that avocados are not 5 for a dollar where many of you live. SO, here are some perfectly acceptable ways to stretch this recipe.
---Add this to sour cream. You can stretch anywhere to a small full tub of sour cream to a ¼ cup.
---cream cheese added
---cottage cheese added
I have also added the following:
--canned black beans (drained)
--canned corn (drained)
--much more of the traditional salsa
--mayonnaise (just a touch or more as it adds a nice smooth texture and flavor)
Last night I drained the black bean soup that I had made last week and added this to our dip. It was good.
You have noted that this is a healthy and vegan recipe, haven't you?
NOTE: There are many MANY variations. More are sure to come in this blog!
Enjoy, and try not to think how darn cheap avocados are here!!