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November 25, 2011 / amyjmcintosh

Guacamole


Some things are best made from scratch. Like dips, for example. Apart from the frozen meals in aisle eight at the supermarket, packaged dips are the worst $4.95 you’ll ever spend. Like that extra vodka, lime and soda at the end of a big night, throwing a couple of tubs of dip in your trolley always seems like a good idea at the time. I challenge you to step away from the dip section during your next trip to the shops and whip up your own instead. It will save your wallet and your taste buds.

As far as dips go, guacamole gets my vote. It’s a cinch to make, it’s healthy and it happens to be my favourite colour (green). It’s versatile too – you can serve it with crudites, add it to nachos or team it with smoked salmon, tomatoes and cracked pepper for a light lunch. Like watermelon and mangoes, guacamole congers up feelings of summer and good times spent with friends. It’s one of those foolproof dips that you could probably make with my eyes shut if you had to, but try making it with your eyes open if you can.

Guacamole

Guacamole with crudites

Guacamole

Makes a couple of cups worth.

Ingredients:

2 large ripe avocados, halved, stones removed and peeled
1/4 cup fresh lemon juice
1/2 small red onion, finely diced
1 clove garlic, crushed (you can omit this if you don’t like the taste of raw garlic)
1 vine-ripened tomato, diced
1 red chilli, finely chopped (the smaller the chilli, the fiercer the heat)
1 tbs olive oil
1 handful chopped coriander leaves
paprika sprinkled on top and a drizzle of olive oil

Method:

Place avocado and lemon juice in a large bowl and mash with a fork. You can mash it until it’s completely smooth, but I like to leave some texture in it.

Add the red onion, garlic, tomato, chilli and olive oil and stir with a spoon until combined.

Season with sea salt and cracked pepper, a sprinkle of paprika and a drizzle of olive oil.

Serving suggestion:

Spoon into serving bowl and sprinkle with paprika. Serve with crudites, such as radishes, carrots and cucumbers.

Notes:

  • The guacamole is best eaten fresh, but will keep for up to a day in the fridge.
  • Lightly press the top of the avocados to test if they’re ripe.
  • Avocados turn brown unless you sprinkle them with lemon or lime juice.

If you’re in the mood for snacking, here’s some more yummy dip recipes.

3 Comments

Leave a Comment
  1. sara (Belly Rumbles) / Nov 26 2011 3:24 am

    I agree step away from the dip section of your local supermarket. Love a nice home made guacamole, and your recipe looks fantastic.

    • amyjmcintosh / Nov 26 2011 8:22 am

      Thanks for your lovely comment, Sara. 🙂

  2. chocolatesuze / Nov 28 2011 12:41 am

    mmm yum home made guacamole is the best!

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