Chunky Guacamole Dip

Course: Appetizer, Starter

Cuisine: Mexican, Tex-Mex

Keyword: avocado, guacamole

Prep Time: 10

Servings:

Calories: 7kcal

Use hass avocados to create this creamy, versatile dip. Serve with warm corn tortilla chips.

Slice the avocados in half lengthwise, then remove the pit from each fruit.
Set aside two avocado halves (or one whole avocado).
Use a large spoon (or a fork) to scoop the flesh from the rest of the avocados and into a 3-quart mixing bowl.
Mash the avocado in the bowl with a fork or a potato masher.
Cut the reserved avocado into small cubes while still in the peel.
Scoop it into the bowl with the mashed avocado.

Add the diced onion, tomato, garlic, jalapeño, and cilantro to the mashed avocado.
Season with salt and stir well to combine.
Add the lime juice to the ingredients in the bowl and give the guacamole another stir.
Taste the dip and adjust the salt to your preference if necessary.

Transfer the guacamole to serving bowl (this is essential if you've mixed in a metal bowl as the lime juice will react with the metal).
Press a sheet of plastic wrap against the surface of the guacamole to prevent browning and cover the container with a lid.
Store in the guacamole in fridge for 15 minutes to allow the flavors to meld before serving and enjoying.

Replace the red (purple) onion with yellow or white onion.
For mild guacamole, omit the jalapeños or replace them with an equal measurement of Anaheim or poblano pepper.
To make super-spicy guacamole, replace the jalapeños with serrano, pequin, or a habanero pepper.
Substitute lemon juice for the lime juice.

How to select perfect avocados:
- Look for avocados that still have their stem intact. Avocados missing their stem are older and, therefore, more likely to be overly ripe.
- Gently press the avocado with your thumb. If it's really soft and pliable, it's too ripe. On the other hand, an avocado that feels rock hard will take a few days to ripen. Instead, select an avocado that, when gently pressed, yields slightly- like pressing a yellow banana or an orange.
You can prepare guacamole a day before you plan to serve it.
To prevent oxidation of the dip you can also squirt fresh lime juice on its surface instead of covering it with plastic film.

Store prepared guacamole well-covered in the fridge for 24 hours for best results.
Scrape an oxidized guacamole from the surface of the dip as needed and discard.

Transfer the guacamole to a freezer storage bag and press out any excess air from the bag before sealing it.
Freeze the guacamole for up to 2 months.
Thaw it in the fridge completely, then give it a good stir before serving it.