“Guacamole” Dip
Easy five-minute spicy avocado dip great served with corn chips, on crackers, toast, or a topping for nachos. Habanero hot sauce adds a noticeable kick.
How to Make
Ingredients:
Start by gathering the following:
- 1 ripe avocado
- ½ cup mayonnaise
- 1 garlic clove
- 6 sprigs of cilantro
- 2 key limes
- 1 tablespoon of habanero chile hot sauce or the hot sauce of your choice.
Finely chop the garlic clove.
Remove the cilantro leaves from the stem and chop.
Squeeze the juice from the limes into a mixing bowl. Remove the flesh from the avocados and add to the bowl. Then, add the remaining ingredients except for the salt.
Mash with a fork until you get the desired consistency. We like it a little chunky. You can also blend it in the blender if you prefer it creamy.
Spicy Avocado Dip Recipe
Easy five-minute spicy avocado dip great served with corn chips, on crackers, toast or a topping for nachos. Habanero hot sauce adds the spicy kick. Try different varieties of hot sauce for different flavors.
Servings 1 cups
Calories 218kcal
Ingredients
- 1 ripe avocado
- ½ cup mayonnaise
- 1 garlic clove
- 6 sprigs of cilantro
- 2 key limes
- 1 tablespoon habanero chile hot sauce or the hot sauce of your choice
- a pinch of salt if needed
- corn chips crackers or toast for serving
Instructions
- Finely chop the garlic clove.
- Remove the cilantro leaves from the stem and chop.
- Squeeze the juice from the limes into a mixing bowl.
- Remove the flesh from the avocados and add to the bowl.
- Then, place all of the ingredients in the mixing bowl except the salt.
- Mash with a fork until you get the desired consistency. We like it a little chunky. You can also blend it in the blender if you prefer it creamy.
- Check the salt and add as needed.
- Serve in your favorite serving bowl for dipping. You can also use it as a topping for nachos.
Notes
- Use 2 tablespoons of hot sauce if you want it really spicy.
- You can serve the dip on toast as a tasty variation of avocado toast.
- It will last for 1 day in the refrigerator. The lime juice will keep it from going brown.
- It does not freeze well.
Nutrition
Serving: 1/4 to ⅓ of a cup | Calories: 218kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Sodium: 187mg
John Lee Ward says
It is not necessary to pick the leaves off the cilantro stems. The stems are just fine. In Mexico, the stems are always chopped with the leaves. On the other hand, parsley leaves normally are pulled from the stalks before chopping.
In my humble opinion, there is way too much mayonnaise.
Jim Jones says
John What are you YAPPING about bro there should be no mayonnaise in this are you stupid like its giving demented
Jim Jones says
and SCREW YOUR HUMBLE OPINION you get NO SAY
Jim Jones says
WHO THE HELL ADDS MAYONNAISE TO THEIR GUAC LIKE BRO WHAT ARE YOU STUPID AND YOUR IMAGE LOOKS LIKE DOG SHIT LIKE IT LOOKS LIKE THE DOG HAD DIARRHEA.
Jim Jones says
I knew the moment that I say mayonnaise on this it was made by a string white man. Who the FUCK puts mayonnaise on their guac like how do you even enjoy it with mayonnaise FUCK YOU. you ruined my life and my love for guac
Screw you, you mayonnaise monkey,
– Sgt. Jim Jones.