Some like it hot! like the Spicy Guacamole Dip recipe. If not, just cut back on the chiles and you've still got the best party dip west of the Pecos. Where are the Pecos, anyway?
Guacamole Dip makes short work of tortilla chips and crudites, and it is really, really good on Crab Cakes, especially the "cilantro" version.
But if the thought of jalapenos, red chiles and cayenne is just too much for you, try the Less Feisty Avocado Dip recipe.
4 cloves garlic, minced
1/4 sweet red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 red chiles, seeded and finely chopped
4 tablespoons olive oil, divided
Juice of 1 lime
Salt and pepper to taste
Pinch of cayenne, for garnish
Cut the avocados in half lengthwise and remove the seeds. Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.)
Gently stir in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper to taste.
Transfer to a serving bowl, if necessary. Drizzle the remainder
of the olive oil over the Guacamole and sprinkle with cayenne for
presentation. Serve immediately. Makes 3 cups.
Note: Guacamole Dip does not keep well, but adding a tablespoon of lemon or lime juice helps preserve the color.
It's the grating of the onion that makes the difference in this terrific avocado dip recipe. No kidding. This recipe is quick and easy, and made from ingredients you almost always have on hand. Great for unexpected company.
4 large avocados
1 tablespoon grated onion, or more to taste
1/2 cup sour cream
1/4 teaspoon salt
1 teaspoon hot chili sauce
Cut the avocados in half lengthwise and remove the seeds. Scoop out the meat and mash with a fork.
Stir in the onion, sour cream, salt and hot sauce.
Serve immediately with tortilla chips or taquitos. It's also just wonderful on Crab Cakes, Frittata, and Corn Fritters, below. Makes 3 cups.