Guacamole Dip
"This is a very slight variation on my dad's recipe; his didn't use the chili powder, but I think it adds a nice touch. It's some of the best I have ever had, especially when eaten with homemade tortilla chips"
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
2-3 Cups, about
- Serves:
- 4-6
ingredients
- 3 medium avocados
- 2 medium plum tomatoes, seeded and chopped
- 1⁄2 medium onion, finely chopped
- 1 -2 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, more to taste,plus more yet to coat top to prevent browning
- 2 ounces cans diced green chilies, drained
- 1⁄4 teaspoon finely minced jalapeno pepper, to taste (optional)
- 1⁄4 teaspoon chili powder, about
- salt & freshly ground black pepper
- tortilla chips, preferably home made,as accompaniment
directions
- Peel avocados and remove stones.
- Mash coarsely in medium dish.
- Add remaining ingredients.
- Adjust lemon juice to taste.
- Adjust seasonings to taste.
- Sprinkle top with additional lemon juice to prevent darkening if dip will be stored for any length of time.
- Serve with tortilla chips or as salad dressing on tossed green salad.
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Reviews
-
Made this tonight for the second time in three days. Fresh, easy and delicious. I actually use 4 Haas avacados (they're a little on the small side), and lime instead of lemon. Also, I add one chopped green onion and a little more jalapeno. Great as a snack or with any meal. -
This was fairly easy to make. I left out the chili's because the kids were eating it. It was very tasty and will make it again. -
I loved this recipe. It was a great addition to my mexican night. I put in fresh peppers instead of canned and it really zinged. Thanks so much for sharing!
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I tried this for the first time and it turned out great. I have had other peoples dips but never have made my own although I have had avacados on my trees for years. Thanks, the recipe is great. I am on a diet and I think I messed up tonight. I ate too much of this good thing.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
