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Guacamole Dip

Posted: Mon Sep 03, 2007 6:52 pm
by Brent
Makes a very good dip for social events, parties, pot lucks, etc. But... the draw back is it isn't as quick or easy as I would like for the RV.

Ingredients:
-4-5 avocados (ripe)
-cilantro (maybe about 1/4 cup = large pinch of the leaves (two teaspoons if dry cilantro is used).
-3-4 Roma (Italian) tomatoes (about 3/4 cup) (peel and remove seeds, chop large enough to add color to the dip).
-Vidalia (sweet) onion chopped fine (1/4-1/3 cup).
-1/2-1 lime juiced.
-salt
-jalapenos (minced ((if from the jar about 8 slices)).

Optional ingredients:
-2-4 cloves of minced/crushed garlic (I usually don't use the garlic)
-pepper
-1/4-1/2 teaspoon of cumin

Procedures:
- slice open the avocados and scoop meat into a bowl.
- Slightly mash up the avocado in the bowl (not too much or it will get soupy).
- Add the tomatoes to the avocados and mash a little more.
- Add the onion to the bowl. Stir the mixture a little.
-Chop the cilantro and jalapeño and add to the mixture.
-Add some salt.
- Add the juice of the lime (1/2 add the rest if needed when tasted)
- Add any/all of the optional ingredients you want and stir.
- At this point taste (using the chips that will be served with the dip - for same salt content) and add (usually more salt) additional ingredients to taste. Stirring slightly after adding ingredients each time.
- Put the seed of the avocados back into the dip until ready to serve (this is supposed to keep the dip from turning brown?).