For this gathering I made 2 appetizers: guacamole and spinach dip. In this blog post I'll talk about the guacamole :) I love guacamole because it's easy to make, it's delicious and it's fairly healthy for you (in small quantities).
I didn't shop for any food until the day before New Years Eve (because I'm a bit of a procrastinator), so I wasn't sure what the avocado situation would be. Finding good, ripe avocado's is key to getting your guacamole to turn out well. Luckily, I was able to find a couple good avocados.
Below you'll find the list of ingredients I used in my guacamole. Note: these are all estimates, I didn't actually measure anything.
1/2 C chopped onion
1/3 C diced tomato
To make the guacamole I cut the avocados in half, scooped out the avocado inside (I set aside the pit for later use) and mashed the avocado. Once the avocado had a chunky-mashed-potato like consistency I mixed in the onion, tomato and lime juice. I then transferred the finished product into a serving dish along with one of the avocado pits.
About a year ago I learned this sneaky trick: if you leave the avocado pit in the guacamole it helps keep it from browning. Weird, but it seemed to work.
Here's a picture of the finished product.
|You can kind of see the pit in the middle there.|
The guacamole went well on my "dip tray." Yumm!