Wednesday, July 11, 2012


So, the other day I was grocery shopping at my local Meijer and saw that avocaods were on sale for $1 each!! $1!! I was so excited.

I love guacamole… it’s such a great summer side dish and it’s so good for you! It’s also a great topping for burgers, tacos & nachos. This sounds a little weird, but I’ve even eaten it on a hotdog, a turkey dog to be exact. It was actually really good!

Here’s my favorite guac recipe that even my husband, a self-proclaimed claimed guacamole dip hater, loves…

Guacamole Dip

Makes about 4-6 servings

1 avocado (fully ripened)*
1 small-medium sized tomato, diced
1 clove minced garlic
2 drops hot sauce
1/2 tsp salt
1 Tbsp lime juice
1-2 tsp finely diced canned jalapeño peppers, more or less to taste OR 1 jalapeño pepper, seeded for less spice (I used the slices that you can find in jars near the pickles in the grocery store)

Mince your garlic clove, pressing it with the side of the knife blade to get out more flavor. Put it in a small-medium size bowl. Dice the tomato; if you want smoother guac, dice it very small, if you want it more chunky dice it normally. Add the tomato and 1/2 tsp salt to the bowl and mix well. Add hot sauce and finely diced jalapeño peppers to the garlic & tomato mixture and mix again.

Carefully cut your avocado in half and remove the pit. ** Using a spoon, remove the avocado from the skin. On your cutting board, slice avocado into small-medium chunks. Add it to the garlic & tomato mixture. Using a fork, mix together the ingredients and mash the avocado. Mash a lot for a smoother dip, mash a little for a more chunky dip.

Serve immediately (you may also decide to refrigerate for 20-30 mins. first) with your dippers of choice… tortilla chips, crackers, sliced cucumber, celery and carrot sticks… whatever you decide. My fave chips to use are Border Cantina Restaurant Style.

You can turn this into a guacamole cream just by adding a few dollops of sour cream. I prefer serving it with sour cream on the side so people have the option of experiencing that delicious combination (I'm pretty sure that's the only reason J liked it, haha).

* A ripened avocado ready for guacamole has a blackish green skin, feels soft when lightly squeezed, and if you flick off the little button at the top, you should see a nice yellow-green color. If it’s got a lot of brown, then it’s overripe and gross inside.

** In case this is your first time, avocados have a very hard pit in the center so you have to cut around it. Twist the separate halves a little bit and pull apart to separate them. Using a spoon, scoop out the pit. I’ve also seen people use a knife to sort of chop the middle of it and then wiggle it a bit to pull it out, but you need to be very, very careful doing this. If the avocado is ripe enough, removing the pit shouldn’t be too difficult. There’s probably a YouTube video of it if you really want to see it before trying it.

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