Where did the American obsession with dip begin? Was it when someone dumped an envelope of Lipton Onion Soup Mix into a container of sour cream? That’s what we called “dip” growing up! I’m happy to say my tastes have matured somewhat (though I will still indulge if that creamy salty goodness is on the table at a party!). Most dips are so calorie heavy that it is hard to enjoy them as much as we could as children…darn it!
Not so with simple Guacamole. A dip made with fresh veggies and fruits, that’s all…delicious, creamy, a little spicy, and yes…HEALTHY! Well, healthy if you dip vegetables, like jicama or cucumber or cherry tomatoes. Not so much healthiness if you dip tortilla chips. I mean, tortilla chips are okay if you only eat, say, 4…but who has that kind of willpower??!! So, make this dip and enjoy it guilt free…or go the guilty pleasure way; after all YOLO, right?!
There are many variations to guacamole. My friend, Marta, who is from Mexico and is a Gr8 Cook, assured me that this is the basic recipe and depending on the region, other items are added. Get creative!
For smashing the avocados I use my pastry blender, also called a dough cutter (see below). It makes quick work of the avocados, leaving just the right amount of chunkiness.