I am an avocado fanatic – I could eat them all day long, so naturally, I love guacamole. The local grocery store in Durango recently had a sale on avocados – 10 for $10, which is a steal. We bought 10 and then realized they would go bad before we managed to eat them all, as we’ve been adventuring to different restaurants for dinner in the evening. I decided to make my signature guacamole dish, which is sweet and salty, given that I use Robert’s Reserve Roasted Red Pepper and Onion Dip and sea salt. This dip is very summery, given it’s slight sweetness. Depending on whom I am making the guacamole for, I’ll add cilantro to the top or jalapeños – enjoy with Stacy’s pita chips (Sasha’s favorite), or celery and carrots if you’re being healthy like I am right now!
Ingredients
- 2 tablespoons of Robert’s Reserve Roasted Red Pepper and Onion Dip
- 3 ripe avocados
- 2 garlic cloves
- 1 teaspoon of sea salt
- 1/8 cup of red onions
- 1 teaspoon of lemon juice
- 1 jalapeño pepper (optional garnish)
- Handful of chopped cilantro (optional garnish)
Steps
- Finely chop 2 garlic cloves and 1/8 cup of red onions and add to mixing bowl
- Add 2 tablesppons of the roasted pepper and onion dip (in most grocery stores in a stand alone section near the deli)
- Add 1 teaspoon of lemon juice to the bowl and mix
- Add 1 teaspoon of sea salt to the bowl – keep out in case you want to add more later
- Pit and add three avocados to the bowl – ideal to use a mortar and pestle (I love this Le Creuset one!)
- Mix well and add additional salt if desired
