This is my daughter Haley’s recipe for a superb guacamole! She throws this dip together pretty quickly as a snack, with plenty of tortilla chips of course.
All I have to do is leave some avocados and limes on the kitchen table… she cannot resist the lure of the lovely greens.
Though this is a simple version comprised of only four ingredients, it has a bright and vibrant flavor thanks to plenty of lime juice and minced garlic.
Though I have nothing against more loaded guacs with ingredients like diced tomatoes or minced onion (in my opinion the only bad guacamole is a bland guacamole) this simple guacamole is my favorite.
Fewer ingredients makes for speedy prep, too as well as speedy eating… usually by Haley… the entire bowlful before I get home!
That’s not an exaggeration: the last time she made a batch I managed only to get a teaspoon-sized taste of the last scrapings left in the bowl!
Hey, I know from personal experience that the chef may feel he or she should get first dibs, but come on girl! Save some guac for me!
The recipe is below, and here are a few other dips you’ll probably want to make and eat immediately!
Haley’s Garlic & Lime Guacamole
- 4 just-ripe avocados (the flesh should yield a little when you press on it, and some brown color in the skin is fine. Just stay away from overripe avocados that look black and are squishy.)
- 2 tablespoons fresh lime juice (amount 1 regular-sized lime’s worth)
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- Slice open the avocados length-wise. Discard the pits and scrape the flesh into a large bowl. Pour the lime juice over the top and use a potato masher to mash the avocado and juice together.
- Add in the minced garlic and the salt and stir the guacamole to mix everything together well.
- Serve the guacamole with tortilla chips. Makes about 2 cups.
- To store it, cover with plastic wrap and press the plastic to the surface of the guacamole. Refrigerate the guacamole for up to two days.
- As I mention above, use just-ripe avocados in this recipe: the skin will be greenish-brown and the flesh should yield a little when you press on it. Beware of avocados that look almost black and that cave in when you press them. Sometimes grocery stores put a “ripe” label on these to try to get rid of them, but the flesh inside will be streaked/splotched with brown and look rather gross. If your avocados are rock-hard (under-ripe) put them in a closed paper bag for a day or two, and they should ripen quickly.
- Haley says if you don’t have fresh garlic on hand, a tablespoon of jarred, minced garlic will work in place of fresh cloves!
Create… Be Curious… Celebrate… with Food!
How do you like this 4 ingredient guacamole? Click the stars above the recipe to rate it and leave a comment below!
This post first appeared on Hungry Enough To Eat Six in 2017.