EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP
A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!
Provided by Amy Duchesne
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take avocados and cut into and around the circumference of the avocado's pit.
- With both hands twist the two halves in opposite directions and pull apart.
- Remove the pit with a knife or a spoon.
- Carve out the flesh of the avocado with a tablespoon.
- Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
- Some people like the avocados more chunky than others-- either way it tastes great.
- Add diced onion and tomatoes to the avocados.
- Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
- In a separate small bowl put in 2 tablespoons of the dip.
- Add 1 tbsp of sour cream and adjust your seasonings again.
- Taste it and decide if you prefer your guacamole with or without sour cream.
- If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
- If not, do nothing and leave it like it is.
- Serve chilled with chips or add a little to your taco salad, tacos or fajitas.
Nutrition Facts : Calories 258.8, Fat 22.2, SaturatedFat 3.2, Sodium 13.1, Carbohydrate 17.5, Fiber 11.2, Sugar 2.8, Protein 3.6
BASIC GUACAMOLE DIP
Serve this with tortilla or corn chips.
Provided by MARY A. PUTMAN
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 28
Number Of Ingredients 4
Steps:
- Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 2.9 g, Fat 4.2 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 2.5 mg, Sugar 0.5 g
GUACAMOLE DIP
SINCE guacamole is a favorite in this area with its emphasis on Mexican food, I decided to create my own recipe. I serve it as a dip for chips, with baked chicken or to top off a bed of lettuce. -Virginia Burwell, Dayton, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 servings (3/4 cup).
Number Of Ingredients 7
Steps:
- In a small bowl, mash avocado until smooth. Stir in yogurt, picante sauce, onion, salt and hot pepper sauce if desired. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts :
EASY GUACAMOLE DIP
Make and share this Easy Guacamole Dip recipe from Food.com.
Provided by Skip Murray
Categories Low Protein
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and mash avocados in a flat bottom bowl.
- Add chopped tomatoes, chopped onions, and lime juice.
- Place garlic on a cutting board, add salt and blend together with a spoon, then add to rest of ingredients.
- Mix completely, cover and chill at least 1 hour.
- Serve with Tortilla chips or Fajitas.
Nutrition Facts : Calories 225.7, Fat 19.7, SaturatedFat 2.9, Sodium 592.4, Carbohydrate 14.2, Fiber 9.4, Sugar 2, Protein 3
CREAMY AVOCADO WITH BACON DIP (GUACAMOLE)
An a adopted recipe that I tweeked. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers
Provided by Rita1652
Categories Fruit
Time 10m
Yield 1 cups of dip, 4 serving(s)
Number Of Ingredients 9
Steps:
- Pit, peel, and mash the avocado with a fork.
- Blend in the lemon juice, blending well and then add the sour cream, blending well.
- Mix in all the rest of the ingredients, blending well.
- Garnish with cilantro.
- Cover and chill.
GRILLED GUACAMOLE AND GRILLED QUESO DIP
In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn't reheat well, make it right before you want to serve it.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat.
- Place the jalapeños, onions, tomatoes, avocados and limes on a baking sheet and brush lightly with olive oil. Transfer the jalapeños, onions, tomatoes (cut-side down), avocados (cut-side down) and limes (cut-side down) to the grill. Grill the jalapeños and onions, turning occasionally, until charred and crisp-tender, 6 to 7 minutes. Grill the tomatoes, turning once, until charred and the skins have started to pull away, 3 to 4 minutes. Grill the avocados and limes just enough to mark them, 2 to 3 minutes. Transfer each ingredient as it is ready to a cutting board and set aside until cool enough to handle. If your grill doesn't have a side burner, leave the grill on.
- Finely chop the jalapeños. Coarsely chop the onions. Remove the skins from the tomatoes (if some of the skin sticks, that's fine) and coarsely chop. Scoop the avocado into a medium bowl and coarsely mash with a fork. Squeeze in the juice from the grilled limes and season with 1 teaspoon salt. Add the cilantro and half of the jalapeños, onions and tomatoes and stir to combine. Set the guacamole aside.
- Increase the heat of the grill to high (or turn on the side burner). Place the cream, cream cheese and chili powder in a medium saucepan and cook on the grill, whisking, until smooth and bubbly, 2 to 5 minutes. Whisk in the Cheddar and Monterey Jack in handfuls, letting one melt before adding the next, until thick and smooth. Add the remaining jalapeños, onions and tomatoes and cook, stirring, until just heated through, about 30 seconds. Season with salt to taste. Transfer to a serving bowl and serve immediately with the guacamole and tortilla chips.
TOMATO GUACAMOLE DIP
With just six ingredients, this refreshing dip is a snap to whip up. From Racine, Wisconsin, Jill Perez says, "It's so light and fresh, it's the perfect way to start our dinner."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, mash avocados and lime juice with a fork. Stir in the tomato, sour cream, salt and garlic. Cover and refrigerate for 5 minutes. Serve with tortilla chips.
Nutrition Facts : Calories 73 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.
GUACAMOLE CHEESE DIP
Make and share this Guacamole Cheese Dip recipe from Food.com.
Provided by Parsley
Categories Mexican
Time 15m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Peel and pit the avocadoes. Place in a mixing bowl and mash w/ the cream cheese.
- Stir in all remaining ingredients; mix well.
- For best results, cover and chill at least 4 hours before serving.
DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO
Provided by Food Network
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
- For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
- For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.
LAYERED GUACAMOLE DIP WITH SHRIMP AND SALSA
This is a different take on the traditional layered taco dip. The guacamole can be prepared 1 day ahead, and then the next day all the ingredients can be layered up to 4 hours before use, covered and refrigerated. (The cooking time is actually the chilling time.)
Provided by TasteTester
Categories Easy
Time 6h35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
- Fold in the onion and garlic, and season generously with the salt.
- Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
- After chilling the guacamole, toss the shrimp with the oil and lime juice.
- Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
- Spread the chilled guacamole on the shrimp, leaving a border exposed.
- Spread the salsa over the guacamole, leaving a border.
- Finally, spread the sour cream on the salsa, again leaving a border around the edges.
- Sprinkle the cilantro over the dip.
- This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
- Serve with tortilla chips for dipping.
- *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.
Nutrition Facts : Calories 215.2, Fat 16.1, SaturatedFat 4.6, Cholesterol 98.5, Sodium 273.7, Carbohydrate 8, Fiber 4, Sugar 1.2, Protein 11.7
GUACAMOLE. AVOCADO CUCUMBER DIP!
This is a lighter and creamier version of guacamole! With a bunch of herbs like cilantro, parsley and basil. And of course Garlic!
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all in a blender and blend till smooth and creamy with a pinch of salt.
- Chill and serve with chips as a dressing or a spread for sandwiches.
Nutrition Facts : Calories 117.3, Fat 9.9, SaturatedFat 1.4, Sodium 5.9, Carbohydrate 8.3, Fiber 4.8, Sugar 1.4, Protein 1.7
GUACAMOLE LAYERED DIP
Make this delicious layered dip made using two types of cheese, bean dip, prepared guacamole and Old El Paso® Salsa - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
- Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
- Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 2 Tablespoons, Sodium 210 mg, Sugar 1 g
ROASTED CORN GUACAMOLE DIP
Another beauty from Courtney, my best grilling friend. If you wanted smokey flavor, you could grill the corn instead of roasting it in the oven!
Provided by I_Cook_For_Firemen
Categories Peppers
Time 20m
Yield 4 cups dip, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins
- Mix the roasted corn together with all the other ingredients!
- Serve with tortilla chips.
CREAMY GUACAMOLE DIP
Always a hit with everyone at parties!I created this recipe after trying many others that just didn't have the right blend of flavors like this knockout dip does.
Provided by joaniethechef
Categories Cheese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- soften cream cheese at room temperature or microwave for 20 seconds.
- mashed avacados dice onion and chop tomatoes.
- combine all ingredients.
- chill 1 hour.
- serve with nacho chips and enjoy!
Nutrition Facts : Calories 248.4, Fat 23.1, SaturatedFat 9.7, Cholesterol 41.6, Sodium 322.5, Carbohydrate 8.9, Fiber 5, Sugar 1.7, Protein 4.5
EASY LAYERED GUACAMOLE STYLE BEAN DIP
Categories Bean No-Cook Picnic Vegetarian Quick & Easy Avocado Potluck
Yield 15+ people
Number Of Ingredients 8
Steps:
- Combine refried beans and taco seasoning in medium bowl. Set aside. Smash avocados until smooth in small bowl. Add green chiles, green onions, sour cream, and 1 cup of cheese. Stir together until well blended. Layer bean mixture evenly onto large serving plate. Then layer avocado mixture on top of bean mixture. Top with remaining cheese. Serve with tortilla chips and enjoy!
LOW SODIUM GUACAMOLE DIP
This is an excellent, healthy, low sodium, guacamole recipe. To make sure it is low sodium, be sure to use smart salt (http://smartsalt.com).
Provided by Low Sodium Chef
Categories Lunch/Snacks
Time 15m
Yield 1 large bowl, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove avocado flesh from shells and chop. Squeeze lemon juice onto avocado to keep from browning. Lightly mash avocado with fork. Mix in red onion, tomato, cilantro, jalapeno, garlic, pepper and smart salt. Serve with tortilla chips.
Nutrition Facts : Calories 309.8, Fat 26.7, SaturatedFat 3.9, Sodium 16.1, Carbohydrate 20.9, Fiber 13.7, Sugar 3, Protein 4.4
GULF COAST GUACAMOLE DIP
An award winning dip that's festive and a big hit with avocado fans. Most feedback was based on the shrimp. It threw everyone for a loop and added an unexpected flavor and texture. Try substituting canned shredded crab meat if you're a crab lover. You can vary the ingredients to taste and based on how large the avocados are. My dip has never come out the same way twice, but always a big hit!
Provided by Beer Can Dan
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 2h20m
Yield 20
Number Of Ingredients 6
Steps:
- Whisk together the avocado, picante sauce, olives, sour cream, and shrimp. Season to taste with seasoned salt.
- Refrigerate for 2 hours; stir to mix well before serving.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 5.2 g, Cholesterol 11.2 mg, Fat 9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 196.7 mg, Sugar 0.8 g
CHEESY GUACAMOLE DIP
A cup of prepared guacamole gets a cheesy boost from a blend of cream cheese spread and shredded cheese to make this quick and easy appetizer dip.
Provided by My Food and Family
Categories Meal Recipes
Time 3h5m
Yield 16 servings, 2 Tbsp. dip and 16 pieces
Number Of Ingredients 4
Steps:
- Mix cream cheese spread, guacamole and shredded cheese until well blended; cover.
- Refrigerate several hours or until chilled.
- Serve with crackers.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 5 g
SPICY GUACAMOLE DIP
Some folks like their guacamole dip creamy, buttery and smooth. Others like the same-with a spicy jalapeño kick. If that's you-this is your dip!
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
NO SALT GUACAMOLE/AVOCADO DIP
I need something for my mother who loves Guacamole but without SALT, to offoset the Low Sodium chips, so she doesn't have to give up everything!
Provided by DakotaJo Montana
Categories Vegetable
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Placed peeled avocado slices on flat cutting board and mash with fork.
- Sprinkle& fold in 1/2 t of Lemon Juice.
- Fold in 1-1/2 t onion powder.
- Place mashed avocado mixture into a bowl and fold in 4 T of Sour Cream, 1/2 t Lemon Juice, 1 drop of Tabasco.
- Finely chop tomato and fold into the avocado& sour cream mixture.
- Add the final 1/2 t lemon juice.
- Chill for 1-1/2 hours.
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