Guacamole and a Dip Blog Hop

Classic Guacamole with Chips
Classic Guacamole with Chips

With the holiday season upon us, parties are in full swing. Whether you are hosting or attending, we can all use more quick and easy recipes for our entertaining repertoire. Enter the mighty dip. They can typically be made ahead and offer a range of accompaniments from chips to crackers, and from vegetables to fruit slices (as in this wonderful recipe). One of my favorites is guacamole. A simple recipe, I know and I’m sure you have your own. I like mine zesty and garlicky. Guacamole has the added bonus of being naturally parve, gluten free, vegetarian, and vegan (if you are gf of course the issue is what to dip in the guac).

Israel doesn’t have the best avocados but recently I struck gold with a bag of perfectly ripe ones, so I had to make my favorite dip. Look for avocados that are dark green and yield slightly to pressure. You want them soft, but not too soft. Once the guacamole is made I always use my mom’s trick of leaving the pit in the middle, which helps prevent the guacamole from browning. Although guacamole is best enjoyed the same day, it can be covered and refrigerated overnight. It will brown slightly, but just mix it up and it will be good as new.

For some of my other dip ideas check outΒ smoky salsa to go with this guacamole,Β authentic hummus,Β vibrant beet, chickpea, and almond dip, and a whole array of spreads in this post on Israeli Mezze. And for this week’s blog hop, I want to see your favorite dips and spreads! The possibilities are endless and I can’t wait to be inspired.

Guacamole

5.0 from 6 reviews
Guacamole
 
Prep Time
Cook Time
Total Time
 
It doesn't get any simpler than guacamole. Which is why fresh, quality ingredients are especially important here. Use fresh squeezed lime juice and ripe avocados.
Author:
Recipe Type: Appetizer
Yield: 4 to 6 Servings (about 2 cups)
Ingredients
  • 5 small Hass avocados
  • 1-2 cloves garlic, minced
  • ¼ cup finely chopped onion
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • Salt
Directions
  1. Peel, pit, and chop the avocados and put them in a large bowl with the garlic.
  2. Mash with a potato masher, mortar and pestle, fork, or the back of a wooden spoon until desired consistency is reached (I like mine slightly chunky).
  3. Add the onion, cilantro, and lime juice and season with salt. Stir to combine.
  4. Taste and season as needed.
  5. Serve with tortilla chips.
Notes
Gluten Free, Parve, Vegan, Vegetarian


54 thoughts on “Guacamole and a Dip Blog Hop

    • Katherine

      So sorry for the ridiculously late reply!!! I got the avocados at the Mega Bol off Ben Gurion in that complex with all the other supermarkets but the Mega in the big may have them as well. They came in a big bag and were the best I’ve had in Israel yet!

  1. Tina@flourtrader

    Avocados are on sale at our grocers and this is a delicious reminder that I need to pick some up. I never get guacamole at Tex Mex restaurants-too expensive for the little dab you get. Homemade is always better anyway-yours here looks so tempting and that lovely green color-yum!

  2. Mimi Avocado

    Nice guac! We grow avocados on our family farm and can send subscriptions of fresh avocados direct to you. Check out our family site; it’s a great way to have top quality avocados in the kitchen or send a healthy, green gift. Every day we share great avocado recipes on our Facebook page…today we’ll share your post! Facebook/Avocados_Direct Thank you!

  3. Kim Bee

    Hi Katherine. Hope all is well with you. Looking forward to the weekend. We might even finally get our tree this weekend. Lol. This dish is just lovely. I have a confession though. I am 42 and never tried guacamole. Am I being booted out of the foodie community as we speak? Lol. Yours looks super good. I am all for garlic as you know. xx

    • Katherine

      We just got our tree the day before yesterday, so you’re not behind at all! Kim, I can’t believe you’ve never tried guacamole. That is crazy. Give it a go!!! Merry Christmas πŸ˜€

  4. Nami | Just One Cookbook

    We always order guacamole when we go to a Mexican restaurant because my kids don’t eat spicy salsa and they love avocado. I should make it at home with your recipe. Keeping the seed to serve with the guacamole is a great idea. How come I never thought of that??

    • Katherine

      Yay! It’s the best! Haha, yes too many recipes to share! I’ve been terrible at keeping up with other people’s blogs the past week though – but just got a new Mac so now am going to be on top of it! Happy holidays πŸ˜€

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