Guacamole is one of my favorite dips. Up until even a couple years ago I didn't like it, but I'm so glad that my taste buds have matured, because it is sooo good on, well, everything!
By the way, after you make this guac dip, you could then use it in this yummy layered Mexican dip!
Quick and Easy Guacamole Recipe
- 8 organic, ripe avocados (these are so good for us – full of folate, vitamin E and more – sometimes I don't use organic if I can't find them ripe enough). Slice them in two, squeeze out the inside, including the seed, and leave that in the bowl – it helps keep your dip fresh looking, along with the next ingredient…
- Juice from 2 small limes or 1 large one, squeeze all over the top and stir (I like a lot of lime juice)
- Chopped tomatoes – however much you'd like. If they're in-season I like a lot since they taste so good that time of year. Otherwise I might just add some salsa.
- Onions chopped small – about a half an onion or so – red onions are best in this
- Chopped fresh cilantro
- 3/4 teaspoon (or more?) sea salt, taste it as you go
- 1/2 to 1 teaspoon organic garlic powder or fresh garlic (add it to your taste)
- Optional: chopped jalepenos, the amount depends on how much of a bite you want
- Also maybe add a few shakes of cumin if you'd like
Stir it all together, mashing up the pieces of avocado a little as you go. Always taste-test of course, to see what you think it needs, that's the fun part. I hope you love this quick and easy guacamole recipe, too!
Did you make a real food recipe?
—Hey, you low-carbers! What do you use to dip into your guac?
—OR you can do what I did this time and it was a big hit. Our pastor, Father Tony (a rock-solid awesome pastor, by the way), gave me this tip: use some whole wheat pita bread as a dipper! The ingredient list on the kind he suggested was very short with no trans fats or HFCS, the only icky thing was one preservative listed as the last ingredient, not bad as ingredient lists go. To make it even better: spread some soft butter on both sides, then broil in the oven until golden, flipping once (watch them or they'll burn…trust me), and cut into wedges with a pizza cutter. YUMMMMMMMMM, thank you Father Tony!