Chips & dip is my ALL TIME favorite snack food. Especially dips like guacamole, salsa, and queso. I love them all. We’ve tried the gambit on guacamoles too. We’ve used grilled avocados, grilled onions, and roasted garlic – so good! We’ve tried Rick Bayless’s Strawberry-Habanero Guacamole – I know… you are thinking, strawberries? Yes, and it’s better than you could ever imagine. We’ve even put blue cheese in our Guacamole.
But, at the end of the day classic is best. This is our classic, standard, any ol’ night Guacamole. The best part about dips like these is you can add, remove, or change whatever you want. Hate red onions? Use white. Don’t like onions at all? Leave them out. Like it super spicy? Use habanero peppers or extra serranos , etc. etc. But, any way you dish it up Guacamole is king of the dip bowl around our house.
makes about 2 1/2 cups
- 2 ripe Hass Avocados, halved, pitted, and diced
- 1 clove garlic, minced (optional)
- 1/8 cup each of:
red onion, minced
Roma tomatoes, seeded and minced
Serrano chilies, minced (seeded, if you like or sub jalapeño)
fresh cilantro, finely chopped (scant 1/8 cup)
- 1-2 Tablespoons fresh lime juice
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
DIRECTIONS: Prepare ingredients (clean, dice, seed, etc.)
In a molcajete or a bowl, combine avocados, serranos or jalapeños, onions, garlic, cilantro, and tomatoes; mash until well incorporated (with pestle or fork). Season to taste with salt and pepper and stir in lime juice. Serve with your favorite chips! Or try dipping jicama sticks and strawberries in it. Seriously, it’s good and will impress your guests!
We like a mixture white, yellow, and/or blue corn and vegetable chips. Sweet potato and beet chips are amazing with Guacamole.
Avocados are nature’s butter and I’m in love,