I'm not sure there is an easier dip to throw together than guacamole. Because avocado's are quite bland and buttery, I like the pungency of fresh garlic and lot's of lime juice...so it's good and tangy. It's a perfect add-on to nacho's, taco's, quesadilla's....pretty much anything. Even my California Chicken Burger.
Makes about 1 1/2 cups
2 ripe avocado's
1 tbsp lime juice
1/2-1 clove garlic, grated
Big pinch of salt (I use kosher. It tastes better and is more forgiving)
Slice avocado's in half and scoop flesh into a bowl, removing the big stone in the middle. Grate the clove of garlic into the bowl, add lime juice and salt. Mash with a fork until desired consistency and serve. To add a bit of extra creaminess you can also stir in a tbsp or so of sour cream.
Tip: To keep guacamole from turning black, put saran wrap directly on the surface, pressed right up to the guacamole and store in the fridge. This keeps it from oxidizing.
Tip: If your avocado's aren't ripe, place them on the counter with some other ripening fruit like banana's or apples (I put my avocado's right on top of my banana's). The ripening fruit releases chemicals that will help them ripen really quickly. I had some totally green and hard avocado's and only 2 days on the counter with my banana's and they were perfectly soft and ripe. If they are already ripe and you aren't planning on using them yet, put them in the fridge to slow down the ripening process.
Click here for printable version of Guacamole
You gotta love when a recipe only has three sentences for directions. That tells you there's no excuse for you not whipping up a batch of this RIGHT NOW. Sooooo good.