How to Make Delicious Guacamole Dip
Who doesn't love guacamole? Your party just wouldn't be the same without it. This recipe will show you how to make a delicious guacamole dip base plus 3 amazing flavor variations.
Servings: 6
Calories: 164kcal
Ingredients
Guacamole Base Ingredients:
- 2 large ripe avocados or 4 medium avocados
- 2 ripe tomatoes chopped--I like to use Romas
- ½ red onion chopped
- 1 red chili pepper seeded and chopped
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 lemon juiced
- salt to taste
- 1 handful fresh cilantro leaves chopped
Variation 1 - Tex Mex Ingredients:
- Guacamole base
- 1 teaspoon Mexican seasoning or taco seasoning
- Valentina sauce (hot sauce) to taste
- ¼ cup cheddar cheese shredded
- 1 red chili pepper cut into thin slices
- 1 tablespoon cilantro leaves chopped
- tortilla chips to serve
Variation 2 - Quail Eggs and Prawns Ingredients:
- Guacamole Base
- 2-4 quail eggs cooked, peeled and quartered
- 6 prawns peeled and cooked--one per person
- fresh cilantro to garnish
Variation 3 - Mango and Passion Fruit Coulis Ingredients:
- Guacamole base
- 1 cup passion fruit pulp
- 3 tablespoons sugar
- ½ cup mango chopped into small cubes
- fresh cilantro to garnish
Instructions
Base Guacamole:
- Cut the avocados in half and remove the center seed with the help of a knife.
- Using a spoon, scoop out the flesh of the avocados into a medium bowl.
- Use a fork to mash up the avocado until it reaches your desired texture (it’s best to keep some chunks for texture).
- Add the tomatoes, red onion, chili pepper and garlic. Mix well.
- Add the olive oil, lemon juice and salt. Mix again.
- Stir in the cilantro.
- This is the base guacamole. You can eat it as is or jazz it up with the following variations:
Variation 1 - Tex Mex Directions:
- Mix the guacamole with the Mexican seasoning and hot sauce. Top with cheddar cheese, sliced red chili and cilantro leaves.
Variation 2 - Quail Eggs and Prawns Directions:
- Top the base guacamole with quartered quail eggs, prawns and cilantro.
Variation 3 - Mango and Passion Fruit Coulis Directions:
- Pour passion fruit pulp and sugar into a pot. Heat over medium heat for 10 minutes. Pass it through a fine sieve to remove seeds. Let it cool.
- Serve the passion fruit coulis on top of the guacamole base with the mango chunks and fresh cilantro.
Notes
- Nutrition: Nutrition information is for the guacamole base.
- Fridge Storage: Leftover guacamole can be covered and stored for up to 1 to 2 days in the fridge.
- Here is a great tip to make your guacamole last longer: Pour a thin layer of lemon juice on top of the dip (without the toppings) to form a barrier. Cover with plastic wrap, pushing down on it so that it has contact with the dip/lemon juice. Store in the fridge. When ready to serve, pour the lemon juice off. The idea is to prevent oxidation--which occurs when the guacamole is exposed to oxygen.
- Freezer Storage: If you want to freeze your guacamole for up to 3 to 4 months, leave out the onions, tomatoes, cilantro and other toppings and cover it well. You can thaw it in the fridge and then add the other ingredients.
- Seasoning Tip: When it comes to seasoning guacamole, think about what you are serving it with. If you're going to serve it with salty tortilla chips, think about toning down on the salt amount. If you're serving it with plain vegetables, you might want to season it well.
Nutrition
Calories: 164kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8mg | Potassium: 470mg | Fiber: 5g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg
