I never liked guacamole growing up, but it turns out it’s one of those things that I just had to taste it made well (as opposed to bland, store-bought versions). Now that I know how to make my own delicious guac, I use it for a variety of dishes. It’s useful for far more than just chip-dipping!
INGREDIENTS:
- Avocados
- Sour Cream
- Salt
- Lime or Lemon Juice (fresh if possible)
- Cream Cheese (optional)
- Diced Jalapenos (optional)
- Diced Green Onion (optional)
- Chopped Cilantro (optional)
DIRECTIONS:
Slice avocados lengthwise all the way around the pit. Twist the halves apart. Use a large knife to chop into the pit, then twist, removing it. Use a smaller knife to dice the avocado while still in the skin, careful not to piece the skin or cut yourself. Then use a spoon to scoop out the avocado into a bowl.
Add salt & sour cream to taste. Add a bit of lime or lemon juice to prevent the avocado from turning brown (from oxidation, like an apple). I actually like a bit of lime-taste to my guacamole, but most people don’t, so be sparing with the juice. Stir all ingredients together.
Stir in diced jalapenos, green onion, cilantro, or other preferred items.
SERVING SUGGESTIONS:
The most common method of eating guacamole seems to be as a dip for chips, but there are so many other uses!
- Include nachos, tacos, pizzas, or flatbreads
- Add to omelettes, wraps, or loaded baked potatoes
- Use as a condiment on sandwiches or burgers
- Wrap guac with sliced cheese & salami
- Dip veggies such as cucumber, bell pepper, and celery
- Add to garden salad or use as a dressing
- Include with yolks for deviled eggs
- As a side dish with fish
- Stuff mushroom caps
- Stuff fresh jalapeno halves, top w/cheese & bacon
- Anything that involves dipping, wrapping, or stuffing
- I’ve heard you can make guacamole soup, but that sounds gross IMO.