Simple Guacamole (Avocado Dip)
Did you know many restaurants put milk into guac to keep it green?? GROSS. I never would’ve known it except my husband worked in a Mexican restaurant for a while. I personally prefer the olive oil, plastic wrap method. It doesn’t last as long but it also doesn’t include dairy.
Also, as I’m writing this post, I realize that if this was like most dips, it would be called avocado dip but it has it’s own name! I’m not going to google why that is, so if you know, comment below and let me know.
Easy Guacamole
2 servings
3 ripe avocados
10 cherry tomatoes
3 cloves fresh garlic, grated
1/2 tsp cumin
1/4 tsp red pepper flakes (1/2 tsp if you like it spicy)
1/2 tsp sea salt
1/2 lime, juiced
1/4 tsp black pepper
1/4 cup Cilantro, chopped
Tools: knife, bowl, fork
Cut the avocados in half with a knife and remove the seed
Scoop out the avocados into a bowl and mash with a fork to your desired consistency. (I like to leave a few chunks in)
Slice the cherry tomatoes, chop the cilantro, and prep the fresh garlic by removing the skin of each clove
Grate in the garlic to the mashed avocado using the small side of a grater or a zester.
Add the cumin, red pepper flakes, salt, and pepper. Squeeze in the juice of 1/2 lime. Stir
Fold in the cherry tomatoes and the cilantro.
Serve immediately
Make your own chips by: cutting taco sized tortillas into triangles; lightly spraying with olive oil; adding in a single layer to an airfryer at 400 for 6 minutes, tossing and cooking another 2-4 minutes (watching for crispness). Toss warm chips with salt. Repeat as needed
Speed it Up
N/A
Prep in Advance
Make the dish in advance (same day), place in a glass dish with an airtight top, and smooth out the top removing any air bubbles. Add a small amount of olive oil to the top and then cover with plastic wrap, putting the wrap as close to the oil as possible. Add the lid and place in the fridge until serving.
