Guacamole - The Eternal Favorite Dip!
How can you have a party or game night or a movie nightnight without a big bowl of Guacamole and an even bigger bag of corn chips?
Guacamole has been such a integral part of my life, especially while entertaining, that its almost hard to imagine that we met barely four years ago. Back in India, I had never seen or heard of Avocados or Guacamole or even the concept of Chip n Dip.
But when we met, it was love at first bite!
A love, that continue to grow and manifest itself in developing crazy avatars of this delicious avocado dip!
A good Guacamole starts with the perfect Avocado. Poor selection of avocado can really ruin your favorite dip. Color is the first indication. Choose anywhere from dark-green color to a deep purplish one. Next is the Feel.
a. Place the avocado in the palm of your hand and gently squeeze without applying your fingertips. If the avocado does not yield to gentle pressure it is considered still "unripe" and you wont get that creamy dip texture. It is still good for a chunky salsa.
b. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe and will totally ruin the dip experience. But this will work perfectly for my Chocomole!
c. If the avocado feels firm, but yields to gentle pressure you know it's ripe and ready-to-eat and perfect for this Guacamole recipe!
Like any classic recipe, the best Guacamole recipe is simple and straightforward. Just mix mashed up avocado with my Pico de Gallo and you are done. Oh! A little more garlic and jalapenos and a nice splash of good Extra Virgin Olive Oil is a must.
Because a good Guacamole is creamy, spicy and very very garlicky.
Creamy and buttery avocados, though high in fat, comes with amazing health benefits.
"Avocado is high in monounsaturated fats, which are generally considered among the healthiest of fats. Researchers have found that a diet high in monounsaturated fats and low in low-quality carbs may improve insulin sensitivity. Monounsaturated fats also improve heart health—an especially important benefit for diabetics, who are at increased risk for heart disease and stroke."
When something this nutritious, tastes as amazing as this dip, you make it again and again.
For your guests.
For your family.
For your friends and colleagues.
Or just for yourself on a lazy Sunday afternoon, and wolf down a bag of chips, watching your favorite game or movie.
I know I do.
Some of my other Favorite Dip recipes:
Some of my other Favorite Dip recipes:
Recipe Snapshot: Guacamole - The Eternal Favorite Dip! (1 serving = 2 tbsp) What I used: Hass Avocados - 2 large ripe ones, pitted and mashed with a fork Tomatoes (preferably Roma Tomatoes) - 1 large one, seeded and finely chopped Red Onion - 1 medium sized, finely chopped Jalapeno - 1 (or 2), medium sized, seeded (if you want less heat) and finely minced Garlic - 2 fat cloves, grated Lime - juice of 1 whole lime Cilantro - 1 cup, tightly packed, and finely chopped Extra Virgin Olive Oil - a big glug (about 3 tablespoon) Salt to taste What I did:
A good Guacamole starts with the perfect Avocado. Poor selection of avocado can really ruin your favorite dip. Color is the first indication. Choose anywhere from dark-green color to a deep purplish one. Next is the Feel.
a. Place the avocado in the palm of your hand and gently squeeze without applying your fingertips. If the avocado does not yield to gentle pressure it is considered still "unripe" and you wont get that creamy dip texture. It is still good for a chunky salsa.
b. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe and will totally ruin the dip experience. But this will work perfectly for my Chocomole!
c. If the avocado feels firm, but yields to gentle pressure you know it's ripe and ready-to-eat and perfect for this Guacamole recipe!
2. Cut the avocados in half and remove seed. Scoop out the flesh with a spoon and put it in a large bowl. Using a fork, roughly mash the avocados. 3. Add salt and the juice of one whole lime. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the oxidation process and won't let the Guacamole turn brown. 5. Add the finely minced garlic, chopped onion, chopped tomatoes, finely chopped jalapenos, finely chopped cilantro and a big glug of good extra virgin olive oil and mix well. 6. Taste for salt and adjust accordingly. Cover tightly with a cling wrap, till you serve it. You might want to chill it for 30 minutes before serving. Though I never chill my Guacamole; unless its leftovers! 7. Serve with a huge bowl of corn chips. We love Blue Corn Chips with our Guacamole. |
| Diabetic Platter:
Avocado is prized for its high nutrient value and is added to all sorts of dishes due to its good flavor and rich texture. It is the main ingredient in guacamole.
These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a super-food, which is not surprising given its health properties.
Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving:
Vitamin K: 26% of the RDA.
Folate: 20% of the RDA.
Vitamin C: 17% of the RDA.
Potassium: 14% of the RDA.
Vitamin B5: 14% of the RDA.
Vitamin B6: 13% of the RDA.
Vitamin E: 10% of the RDA.
Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).
This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food. Avocados do not contain any cholesterol or sodium, and are low in saturated fat.
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It sounds so good! I can't wait to try this guacamole.
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