Easy Guacamole

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I have a couple of recipes for guacamole but I turn to this recipe the most because it’s super easy to make and doesn’t call for a bunch of ingredients.  I really *HATE* cilantro so I don’t add it and no one has ever missed it.  Sometimes I sub parsley but usually I just leave it out altogether.  This guac seems to stay green longer than other recipes I have tried but it doesn’t keep until the next day so use it up!

I found this recipe on Food.com submitted by Theresa in Chi-town.

Easy Guacamole

5 Hass avocados
2 limes
1 onion, diced
3/4 cup cilantro, chopped ~ leave it out or sub parsley if you don’t like it
1 tomato, diced and let sit on a paper towel for a minute to drain off much of the liquid
chopped jalapenos ~ I used diced from a jar but fresh is fine as well or you can leave it out

Place meat of the avocados in a bowl and squeeze the juice of one lime over the top immediately to prevent browning. Using a fork or potato masher, mash up the avocado to the consistency that you want. I leave mine a little chunky.

Add the onion, tomato, and cilantro and mix together. Add the juice of the second lime and then add the salt to taste. Mix to combine. Add jalapeno and mix together.

Use as a dip or topping.

Makes 6-8 servings (or more)

Happy Cooking!

Six Layer Dip

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First, this picture is awful!  In my defense, I forgot to photograph it until it was half gone so there you have it, LOL!

I love layered Mexican dips but I don’t love refried beans so when I found this recipe, I knew it would become my favorite.  I also love that it uses fresh avocados instead of prepared avocado dip AND it can be made a little ahead without the avocados turning nasty and unappetizing colors.

Six Layer Dip

2 medium size ripe avocados
2 tbsps lemon juice
1/2 tbsp garlic salt
1/8 tsp hot pepper sauce ~ I use several shakes of Tabasco
1 cup sour cream ~ I use light
1 small can chopped black olives ~ I use a small can of sliced black olives
1 (16 oz) jar chunky salsa ~ I usually use medium heat salsa but use whatever you like
2 medium tomatoes, seeded and chopped
1 cup cheddar cheese ~ I use taco flavored

In a large bowl, mash the avocados with thelemon juice, garlic salt, and hot sauce. Spoon into a deep dish pie plate ~ mine is 9 inches ~ or a similar dish.

Layer the sour cream, olives, salsa, tomatoes and cheese on top of the avocado mixture.

Cover with plastic wrap and refrigerate for 1 hour before serving with tortilla chips.

Makes about 2 1/2 cups dip.

Happy Cooking!