My Homemade Guacamole Dip

SeaBreeze

SeaBreeze

Endlessly Groovin'
Location
USA
Ingredients:

4 large avocados (ripe)
1 (4 oz.) can of diced green chilies (mild), drained
1/2 small-med. onion finely diced
2 Roma tomatoes (finely diced)
SMALL touch of lemon or lime juice (to avoid browning)
sea salt to taste

Cut avocados lenghtwise, remove pits. Scoop out the avocados into a large bowl, and mash thoroughly with fork.

Add the onion, salt, lemon/lime juice and green chilies, and mix well.

VERY LAST, add the tomatoes, and fold into the mix, don't mash.

Chill in refrigerator for a couple of hours before serving.

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To make nachos:

Lay organic tortilla chips on large oven-proof platter. Top each chip with 16 oz. can of Vegetarian Refried Beans. Sprinkle about 3/4 of an 8 oz. bag of finely shredded cheddar cheese (mild). Bake for approximately 20-25 min. in 375 degree (preheated) oven until cheese is melted, don't overbake or brown chips. Serve with Guacamole on the side. Makes around 3 average servings.

 

[h=2]I love Guacamole but never thought to make it myself. Sounds even more delicious with fresh onions and tomatoes. I will have to try this recipe. Also salsa and sour cream are great additions to nachos.
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Your recipe is similar to mine but I add more spices/

3 avocados
1 medium tomato
1 medium onion
1 tablespoon cilantro
1 teaspoon cumin
1 or 2 jalapeno peppers (optional)
1 tablespoon lemon or lime juice

Put all ingredients in food processor and chop as coarse or fine as you like.

I like guacamole. We cut up corn tortillas and cook our chips at home.
 

MMMMMmmmmm, guacamole. I used to work with some folks of Mexican heritage and the food they would bring to work was the most delicious!!! Now, being a boring guy . . . I just eat my avocado right off the tree. Too lazy to do anything with it....
 
I like to also eat avocados my just slicing them in half, sprinkling with sea salt, and eating with a spoon...would be cool to have some growing in the backyard, although I heard that avocado pits can be toxic to dogs. Heard conflicting stories too, about dogs who ate avocados all the time and never got sick. :rolleyes:
 
I would use sour cream if I had it handy, I've use it in restaurants before on nachos. I'm trying not to think about weight, I gained waaay too much over the winter. :sumo: I'm conscious of my health, but I also don't favor denying myself too much when it comes to cutting back. :playful:
 
SeaBreeze said:
I would use sour cream if I had it handy, I've use it in restaurants before on nachos. I'm trying not to think about weight, I gained waaay too much over the winter. :sumo: I'm conscious of my health, but I also don't favor denying myself too much when it comes to cutting back. :playful:
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Well, you know that ol' adage: Everything in moderation.

A few years ago, I was eatin' right and workin' out. Was in fantastic shape. Now, tollhouse cookies are my weakness and there was a woman at work famous for her baking. Well, during that period of great personal discipline, I was actually able to enjoy one or two, but no more, of her delicious cookies. Oh, to get back to that system . . .
 
P.E.T.A. = People Eating Tasty Animals. I love them little critters (and the big ones, too) and I also love eatin' them. Heck, most of 'em would eat me, given the chance...
 
SeaBreeze said:
Ingredients:

4 large avocados (ripe)
1 (4 oz.) can of diced green chilies (mild), drained
1/2 small-med. onion finely diced
2 Roma tomatoes (finely diced)
SMALL touch of lemon or lime juice (to avoid browning)
sea salt to taste

Cut avocados lenghtwise, remove pits. Scoop out the avocados into a large bowl, and mash thoroughly with fork.

Add the onion, salt, lemon/lime juice and green chilies, and mix well.

VERY LAST, add the tomatoes, and fold into the mix, don't mash.

Chill in refrigerator for a couple of hours before serving.

__________________________________________________________________________________________________________________________
To make nachos:

Lay organic tortilla chips on large oven-proof platter. Top each chip with 16 oz. can of Vegetarian Refried Beans. Sprinkle about 3/4 of an 8 oz. bag of finely shredded cheddar cheese (mild). Bake for approximately 20-25 min. in 375 degree (preheated) oven until cheese is melted, don't overbake or brown chips. Serve with Guacamole on the side. Makes around 3 average servings.
Click to expand...

Very similar to what I make. I leave out the chili. I love hot and spicy but I want my guacamole cool. I like to taste the avocado and lime.
 
If i make dip and there's leftover avocados, I just sprinkle with sea salt and eat with a spoon.
 
I love avocados. I make quick guacamole by mashing up avocado, squeeze of lime and some salsa in the middle of it...maybe a dab of sour cream if I have any. Good recipe, Seabreeze..I've made it that way too..and I also like a bit of cilantro if I have it.
 
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