Refried Black Beans is the perfect side dish for your favorite Mexican food. It goes especially well with enchiladas or tacos. Slow cooked on the stove for several hours and seasoned with garlic, onion, hot sauce and more, these beans will have you going back …
Tag: Green Chilies
Here’s a yummy recipe to serve for your next weekend brunch. Cheddar cheese and green chilies go perfectly with eggs, which makes Mini Mexican Quiche a great choice for your next weekend breakfast, brunch, or potluck. Or even as appetizers for a family gathering where …
(This post was slightly modified on 10/5/21)
Here is a yummy Guacamole Dip perfect for outdoor barbecues or the next time you make Mexican food.
Up until a few years ago, I had never tasted an avocado. I always thought they were slimy and gross. Boy, was I mistaken! Avocados are wonderful!
Sure, they can be a bit slimy and bland. But try them on a salad, or with Fish Tacos. Or in this dip! My husband and I love them.
Eat Avocados for a Healthy Diet
Plus, they’re loaded with fiber and vitamins. Did you know they have more potassium than bananas? Cool, huh?
They’re also heart-healthy, and may help prevent cancer, reduce symptoms of arthritis, eye sickness, weight gain, and drum roll, please . . . they will help lower your cholesterol and increase your “good” cholesterol.
Even with all these benefits, we still haven’t convinced our daughters to try them. They still think they’re yucky.
Ingredients Needed to Make Guacamole Dip
- ripe avocados
- sweet onion
- chopped green chiles
- freshly squeezed lemon juice
- minced garlic (I use the jarred kind for this recipe)
- hot sauce (I like to use Louisiana Hot Sauce)
- kosher salt
- freshly ground black pepper
- Roma tomato
How to Pick and Cut an Avocado
When choosing your avocados at the store, consider when you’ll be using them. You’ll want them to be ripe upon use. A ripe avocado is dark greenish black in color, and will yield to firm, gentle pressure. Too ripe and it will be soft and squishy, and brownish in color. Not ripe enough and it will be hard and firm, with little give.
Cutting an avocado is quite simple. You can watch lots of videos online for various techniques. This is how I do it:
Slice the ripe avocado lengthwise. This will give you two halves, with one holding onto the seed. Sometimes the seed pops right out. Usually it doesn’t. Slip your knife under the seed and apply a bit of pressure and it should come out.
Then using your fingers, you can easily peel the thick outer covering. If it’s hard to peel, chances are, the avocado isn’t ripe enough. Which means the flesh inside will be hard as well. This isn’t what you want when making this dip. Trust me, I learned this the hard way.
Instructions for Making This Dip
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
Using a sharp knife and cutting board, dice the sweet onion.
Slice the avocado in half and remove the seed and peel. Cut into small chunks. (See my notes above on how to slice an avocado.)
Rather than use fresh garlic, I prefer to use the jarred kind for this recipe. If you want to use fresh garlic, feel free to do so.
Don’t get me wrong. I LOVE fresh garlic. And use it a lot. However, there were at least two times when I used fresh garlic (cough, cough) that was a bit too strong. To my great disappointment, it ruined the dip. So, now I live on the safe side and reach for my container of refrigerated minced garlic when I make this dip. Better to be safe than sorry.
Dice the Roma tomato.
Make the Guacamole
Using an immersion blender, place the chopped avocados, diced onion, chopped green chilies, lemon juice, minced garlic, Louisiana hot sauce, kosher salt and freshly ground black pepper in a container. Blend until ingredients are mashed to desired consistency.
Fold the diced tomatoes into the avocado mixture.
I like to use Roma tomatoes for this recipe as they are meaty and have fewer seeds. If I’m using Guacamole as a topping on my Mexican food, then I’ll sometimes opt to leave the tomato out. Which is fine. I like it both ways. You be the judge.
Spoon into a pretty serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with corn tortilla chips or on your favorite Mexican dish. Makes 1 1/2 cups.
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a sharp knife and cutting board, dice the sweet onion.
- Slice the avocado in half and remove the seed and peel. Cut into small chunks. (See my notes above on how to slice an avocado.)
- Dice the Roma tomato.
Make the Dip
- Using an immersion blender, place the chopped avocados, diced onion, chopped green chilies, lemon juice, minced garlic, hot sauce, kosher salt and freshly ground black pepper in a container. Blend until ingredients are mashed to desired consistency.
- Fold the prepared diced tomato into the avocado mixture. This step is optional. If you'd prefer the dip without tomatoes, simply omit this step.
- Spoon the dip into a pretty serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with corn tortilla chips or on your favorite Mexican dish. Makes 1 1/2 cups.