Thursday, July 4, 2013


This dip is perfect for all your chips and dip needs.  I am not normally one to like guacamole because it never tastes "right" this, is one exception, I LOVE this dip and would eat it with or without chips.  It was so good that some people even used it as a condiment on their burger!

Here's a tip I learned a long time ago from one of my nieces: Leave the avocado pits in the guacamole to keep it from browning as quickly.


3 large Avocados
1 large hot house tomato
1 medium hot house tomato
1/2 large sweet onion
1/2 tsp garlic, minced or fresh
1/2 bunch cilantro, chopped
1 Tbsp mayo*
salt, to taste
lime juice, 1 generous squeeze
1 tsp Serrano finely chopped, optional- these are MUCH hotter than jalapenos, use with care

1.) Cut your avocado in half, and remove pit.  With a spoon scoop the avocado from the skin. Depending on the ripeness of your avocado you can either mash the avocado with a fork or dice the avocado into more manageable pieces before mashing. When mashing the avocado put into a medium to large mixing bowl before mashing.

2.) Dice tomatoes, and onion, add to the bowl with the avocado.

3.) Shell and mince garlic, add to bowl.  Chop the cilantro, stems and all, add to bowl.

4.) Mix all ingredients together with one generous squeeze of fresh lime juice and 1 Tbsp mayo, salt to taste.
* using gluten free mayo will make this recipe gluten free.


  1. Knowing my luck, I'd take a massive scoop with a pit in it and choke to death when it lodges itself in my throat.  ●﹏☉

  2. You don't have to put the pits into the guacamole, they just keep the dip from turning brown. Avocado pits are quite large, roughly the size of a golf ball, so one would have to be taking quite large bites/scoops to miss that they have a pit.