To call Guacamole a “dip” is not doing it justice. Sure it’s great with chips and crudités; but you can use it in so many other ways as well. Top off a burger (veggie, meat or turkey)with it. Spoon it over your taco filling. Spread it on toast. Guacamole is delicious in every way. As with all recipes, there are many ways of preparing it. Make it chunky or make it smooth? Lemon juice or lime? Chopped tomatoes or not? Chili powder or cumin? Make it hot or make it mellow? Here is the recipe my family enjoys. You can adjust it to please yours.
Click on the link to see how Guacamole embellishes Deviled Hamburgers.
Prep time: 15 minutes
Guacamole
By Published: June 4, 2016
Yield:
- 6-8 Servings
Ingredients
- 2 large ripe Haas avocados
- 1/3 cup onion/shallot peeled and minced
- 1-2 large limes use lemons if you prefer
- pinch sea salt
- pinch Chili Powder
Equipment
- 1 mixing bowl
- potato masher or fok
Directions
- Halve avocados. Remove pit and peel. Place avocados in mixing bowl and mash. I like to leave some small lumps in it; but you can make it as smooth as you like. Squeeze one lime over mashed avocado. Add minced onion/shallot, salt and chili powder. Mix well. Taste. Add more lime juice, salt and chili powder as desired. Press a piece of plastic wrap directly on top of Guacamole. To use for a dip- chill until serving time. For a topping for tacos, burgers or toast- keep at room temperature.
