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Roasted Garlic and Chia Guacamole

Roasted Garlic and Chia Guacamole

Ingredients

  • 1 bulb roasted garlic
  • 1 ripe avocado
  • 2 Tablespoons diced onion
  • 1/2 Tablespoon lime
  • 1 Teaspoon chia seeds
  • Salt to taste

Directions

Preheat oven to 400 degrees F.

Cut off the top of the garlic bulb and drizzle with extra virgin olive oil. Wrap the bulb in aluminum foil and bake on a baking sheet for approx. 30-40 minutes.

After the garlic cools, squeeze the roasted garlic out of the cloves and mix with avocado, lime juice, and chia seeds in a bowl until smooth.

Stir in the diced onion and salt.

Nutritional Facts

Servings2

Calories Per Serving215

Folate equivalent (total)84µg21%


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!


Roasted Garlic Guacamole

Guacamole is one of those things I think a lot of us stare at as kids and lap up as adults. And I can eat it on a daily basis. And apparently so can my 1.5 year old niece since she’s obsessed with mine.

Now there are also no limits to how one chooses to make their guacamole so long as it has that one mandatory base ingredient: Avocados. From there, the sky’s the limit on how to give this king of green dips its personality.

Well, folks. The secret ingredients to my easy and estupendo guacamole is roasted garlic (recipe here) and Cotija cheese. And it’s going to win the appetites and hearts of any guacamole lover.

To put it quite simply – THIS. GUAC. ROCKS.

Here’s How I Made It!:

A key ingredient to a successful guacamole are as many green ingredients as possible. Okay, that may just be coincidental, but in all seriousness, we need some limes.

Squeeze the juice out of them and set aside.

Now take a small yellow onion (one that looks about this big in the palm of your hand)…

…and coarsely slice into discs.

Now take a jalapeño pepper…

…cut off the stem and slice longways, removing the inner, white rib and all seeds…

…so it looks like this. This will remove virtually all spice and heat from the pepper and it won’t be spicy at all! So I suggest adding it since it provides some wonderful flavor!

Slice the jalapeño up into chunks about this big.

Now take some fresh cilantro leaves, discarding the stems (and if you hate cliantro, yes, you can leave it out. But it will be so blended with other ingredients it won’t be overbearing nor will it even really standout on its own so I do suggest it).

…until it’s nice and puréed with some light chunkiness still going on in there. Set that aside for the time being.

Now let’s focus on what makes a guacamole a guacamole: HASS AVOCADOS! Get a bunch of them.

They should be semi-firm to the touch not like a tennis ball, but not like a Koosh ball either – more like a ball of clay or a stress ball. If they’re hard when you get them from your market, leave them in a brown bag and they’ll become the perfect ripeness within 2-3 days.

Slice them in half, cutting around the large pit (or directly through it if your knife is sharp enough to do that)…

Remove the pit and toss it in the trash (or keep it as a pet)…

…scoop out that avocado meat from the inner walls of the outer skin…

…and add it to a large mixing bowl. Repeat the same thing with all the avocados.

Now take a potato masher and mash the avocados up to the desired guacamole consistency.

I personally like to mash it until it’s smooth but with plenty of chunks of avocado still present throughout. So, basically, don’t overdo it.

Now take our blended purée from earlier…

…and add it to the mashed avocados, stirring it in nicely with everything.

…and fold those in as well.

And to finish this off and send it home, let’s add a few seasonings. Add in some crumbled Cotija cheese (or grated Parmesan if you absolutely can’t find Cotija or leave it out if you’re vegan and/or dairy-free)…

…and, perhaps a bit unconventional for a guacamole some Creole seasoning of any sort (but I love Tony Chachere’s!)

Stir everything together gently, but really well so all of the seasonings get nice and folded in. They should be evenly distributed throughout the guacamole, making sure it’s not all too much in one area versus another. It should be nice and dispersed.

So when it’s all mixed together, it should look just like this! Okay, grab those chips because we’re in prime dipping mode!

But also feel free to transfer some to a bowl and make it look all pretty and stuff (this arrangement pictured here is about as Martha Stewart as you’re gonna get with me).

…savor the flavor burst you are going to experience…

…and cheer. You will be so proud of yourself and I can guarantee you that those who try it will say it’s one of the finest guacamoles they’ve ever dipped their chip (or finger) into. And if your office has a guacamole cook off, you’re pretty much guaranteed to win it!