Avacado Dip (Guacamole)
I love to use my sourdough baguettes as well for soreads and dibs. Slice them thin, brush them with butter add a little garlic powder and toast both sides. They will crisp up like a cracker or croutons. Then I use these to top with Brushertta or Guacamole.
Temporary photo until I get one with bread. This photo is some of my guacamole on sourdough tortilla chips. These are chips made with sourdough but I do not offer them in my store.
Ingredients:
2 ripe avocados (mashed)
Fresh lime or/ lemon juice about a tbsp. (I add both or just lime. Just something about lime and guacamole for me.)The juices also help to keep the avacado from turning brown too quickly from oxidation.
About 1/4 teaspoon salt, or more to taste
Around 3-4 tbsp chopped red onion or yellow if you prefer. I just love the color and additional nutrients of the red onion. (Onion is optional) if you have family lime me that hate that onion crunch you could substitute for onion powder to taste.
Garlic (2 cloves) grate it up and mix it in. (We use a lot of garlic on everything. We LOVE garlic and it is also so great for so many healthy reasons. A good organic garlic powder can be substituted for the fresh..just add it to taste.
Optional Kick - add a large jalapeño) Remove the seeds and stem then chop it up fine. We love ours within a kick.
Pinch or two (to taste) of organic ground black pepper.
(Optional) I just love the added color about a 1/2 tomato (less the squishy stuff and seeds.)
Serve immediately, if you do prepare in advance you can refrigerate - but the trick to keeping it from turning brown is to cover it with plastic wrap (the wrap MUST touch the top of the guacamole. ) It will keep up to 3 days in the refrigerator.
I love to make BIG batches of this when I find avacatos on sale. I make it up and then freeze in Ziploc sandwich bags. They will keep for months in the freezer. Defrost before using.
Anne ❤