I was sitting around today, restless, and had a terrible case of the munchies. I could either one~do laundry and finish some painting around here (nah, I figured that one was just NOT going to happen), or two~make some guacamole and satisfy my hankering. Option two seemed the better way to go. So that was the winner.
I picked up a bag of avocados at the store last week that weren’t quite ready for guacamole~so sad and tempting. However, today they were finally ready to be transformed into this fabulously easy quick dip. Then I thought I might as well go right on ahead and write a post for it…since I’m making it anyways? And there is a LOT of light coming in from outside, so figured I could hopefully get some decent pictures (pardon the little spec of guac on the side of the bowl~not sure how I missed that!). Kill two birds with one stone~satisfy my craving for gauc, AND get another post out. Perfect.
I have a lot of favorites in the food world, and aside from my undying love for cheesecake (that should be a food group all by itself I think), mexican food is my ultimate favorite. Cheese, refried beans, chicken/ground beef, fajita veggies, all smothered in sauce. And the perfect way to start any south of the border meal is with a great guacamole appy. Because, why not? And there is no need to stop at dip. You can put in on eggs, make egg/tuna salad with it instead of mayo, or as a spread. I love how versatile it is.
Like a lot of our recipes, this one is very easy to customize to your own taste. We love spicy, so I added the cayenne pepper. Some recipes call for red onion, which is also delicious. Depending on my mood, the recipe can change. Today was no red onion day. And this is a good base recipe to build on.
Sláinte!
*Pits can easily be removed by cutting avocado in half lengthwise, firmly seating a large knife into the center of the pit, then rotate knife slightly to remove pit.
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