Guacamole. What's better in life? Just give me a big bowl and a bag of tortilla chips, and leave me be.
When it comes to my favorite dip, the fewer ingredients, the better, but I do love a lot of avocado (for extra creaminess) and a lot of garlic. I have some friends who add sour cream to theirs, and I've heard of others who add—gasp!—mayo. I don't see the need to tamper with this most perfect of foods though.
If you decide to share this guacamole, which I've been known to do, you'll have a nice bowl-full for you and your friends.
Servings: 4-6
Leftovers: 0
Creamy Garlic Guacamole
3 ripe avocados
1 lemon or lime
½ cup onion, finely chopped
½ cup tomato, seeded and finely chopped
2-3 cloves garlic, minced
1 ½ tablespoon jalapeño, seeded and finely chopped
1 teaspoon kosher salt
Cilantro (optional)
Cut avocados in half and remove seeds. Scoop insides with a spoon into a bowl. Add lemon or lime juice and mash with a fork to desired texture. Add onion, tomato, garlic, jalapeno pepper and salt.
Garnish with diced tomatoes and fresh cilantro if desired. Serve with your favorite chips, on a good sandwich, or in chili.
