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“My wonderful late father-in-law taught me his favorite way to make guacamole many years ago. I wasn't too sure about the dill pickle and juice he added, but it is really good. This is the only way I make it, and my hubby too when he is in a cooking mood. We hope you enjoy it.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. mash avocados or use mixer.
  2. add finely minced onion, diced dill pickle, diced tomato and diced pepper slices (optional).
  3. mix in 1T miricle whip, 1T dill pickle juice and black pepper.
  4. blend well together by hand and chill in the fridge for at least 2 hours.
  5. serve as a side for fahitas or with your favorite chips (we use doritos).
  6. The dill pickle juice does the same thing as lemon juice--keeping the avocados from turning black.
  7. It also gives a very nice flavor, as does the diced dill pickle.
  8. If your avocados aren't ripened enough, place in a paper bag a few days before using and this will speed them along.
  9. Don't add salt until you serve this dish, as it will draw moisture and make it watery on top.

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