This dip is great served as part of a Mexican inspired feast, with corn chips, vegetable crudités, or even pita or flat bread ‘chips’.
I’ve used roast garlic in this recipe. As roasting removes the harshness from garlic, roast garlic is perfect for use in dips or mashed potato.
I love gutsy lemon flavours, so this recipe is quite tangy. If you prefer things subtler, use just the juice, or add a little zest at a time until you get your desired taste.
Roast garlic: Remove any excess outer skin from a whole bulb of garlic. Cut the bulb of garlic in half, so that all the cloves inside are exposed. Place halves in a small baking dish, drizzle with a little olive oil and cover with foil. Cook in a 200°C oven for approximately 1 hour, or until the garlic bulbs are soft and golden. I tend to cook roast garlic when I already have the oven on for other things. Roast garlic cloves removed from their skin can be kept in an airtight container in the fridge for up to a week. You can experiment with flavours by adding herbs such as rosemary or a splash of balsamic, but for the Guacamole dip recipe below, I keep it simple.
Pita chips: Take your favourite flat bread, it could be Lebanese bread, pita, or your favourite wrap. For a gluten-free option, use a gluten-free wrap or flat bread. Cut the bread into chip size triangles and spread on a baking tray. If you want to crank up the flavour of your flat bread chips, spray your cut bread with a little olive oil spray, sprinkle with salt and smoked paprika or feel free to experiment with other flavour combinations. Cook in a low 150°C oven until crisp and dry, tossing occasionally to prevent those chips on the outsides from burning. Cool completely and store in an airtight container until ready to serve.
Avocado tips: For me buying avocados can be a bit of a lucky dip. I tend to buy avocdos while they are still hard and allow to ripen on my window sill, then if I am not quite ready to use, I transfer the ripe avocado to the fridge crisper. To test if your avocado is ripe, when you squeeze it gently it should have a little give to it, and not be too firm in any spots. Cut your ripe avocado length ways around the stone. Twist the 2 halves of the avocado and the halves will come away from each other. You will end up with one half with no stone, the other half still with the stone still attached. To remove the stone from the remaining half, take the avocado half in one hand, tap the long blade of a knife onto the stone (I suggest not stabbing it with the tip of a knife or you may end up cutting yourself). Twist the knife with the attached stone and remove the stone from the avocado half. Your avocado halves are now de-seeded and ready to scoop out or peel and dice or slice. If you do happen to have some brown bruised areas, discard these sections, but you may be able to salvage any remaining green parts of the avocado. If you are not serving your guacamole straight away, reserve a stone to put in the bottom of your serving bowl to help prevent the avocado oxidizing and turning brown.
- 2 large or 3 small avocados
- 1 large or 2 small tomatoes, finely diced
- 1 small shallot or 1/2 small red onion, finely diced
- 1 small lemon, or 2 limes, zested and juiced
- 1/2 teaspoon smoked paprika
- tabasco, or other chilli sauce, to taste
- 1 or 2 cloves of roast garlic, mashed
- Salt, to taste
- Halve and de-seed your avocados. Scoop out the avocado flesh from the skins and roughly mash.
- Add the mashed roast garlic, finely diced shallot, tomato, paprika, mix to combine.
- Add lemon or lime juice and zest if you are using it, tabasco or chilli sauce and salt to taste. Mix and adjust flavours until you are happy with the balance, when to stop depends on how spicy and tangy you like things.
- Transfer to a serving bowl (with an avocado stone in the bottom if you aren’t serving straight away). Enjoy.
What is your favourite dip? Has this post inspired any new ideas?