Chips & Dip

Guacamole w/ Blue Chips

Did someone say GUACAMOLE???  This Mexican dish has become a more common part of American cuisine. I’m sure there are many variations used today than the Aztec culture intended.

Guacamole has its roots in Aztec culture; the native people would mash the plentiful avocados with a mortar and pestle called a molcajete. They would add tomatoes and salt to complement the avocado. The most common variety is consisted to be creamy, referred to as guacamole. Check out my recipe to see the ingredients selected for this delicious dip.

Avocado ( 2)
Tomatoes (1 large finely chopped)
Blue Chips or Pita Bread (toasted, if desired)
Kosher Salt (1 teaspoon)
Onion (chopped (1/2 cup)
Lime Juice (2 tablespoons)
Black Pepper (1 teaspoon)
Roasted Garlic (1/4 cup minced)
Jalapeno (2 medium finely chopped)
Cilantro (2 tablespoons chopped cilantro)


Avocado (See “VIDEOS” tab for cutting instructions)
~Grip the avocado on one side with one hand. With a large sharp knife in the other hand, cut the avocado lengthwise around the seed. Gently twist into halves.
~Hold one halve of of the avocado in one hand and with a little force, tap the pit with a sharp knife and twist. Then remove the pit from the enter.
~Scoop the avocado out with a spoon.

~Sprinkle a little lime juice over the avocado to prevent from browning.

~In a large bowl, combine avocado, chopped onion (1/2 cup), roasted garlic (1/4 cup), cilantro (2tablespoons), lime (2 tablespoons), kosher salt (1 teaspoon), black pepper (1 teaspoon), jalapeno pepper (finely chopped) , tomatoes (1 finely chopped). Be sure that whole pieces of the avocado are chopped into small bite sizes.
~Sprinkle lime juice over all ingredients in the bowl. (It is said that if you keep the pit inside, it will stay fresh and keep from browning).
~Add blue chips and enjoy!
 Guacamole w/ Blue Chips


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