There is nothing I like better to snack on that a big, fresh bowl of guacamole and chips. Of course, there are plenty of varieties of guacamole on the grocery shelves, but I think it is one of those foods that just doesn’t translate well to the mass market. I mean, really, how hard is it to mash up a couple of avocados and throw in a few seasonings?
This recipe originated with my Grandpa who was a fabulous cook and was well known for his guacamole. I have been making it for years, but a couple of months ago, The Aussie was trying to help me out and brought home some “guacamole dip” for our taco night. A quick read of the ingredients list showed that is was mainly cream cheese, lots of fillers, and only 2% avocado for the green color. Needless to say, I was not impressed.
My Grandpa’s guacamole is delicious, super quick and easy to make. Here’s what you need.
2 avocados, tomato, Spanish onion, and Italian salad dressing.
Start by cutting the avocado in half lengthwise, and scoop the flesh out into a bowl. Make sure to save the seeds to use again later.
Then mash up the avocado with a fork.
Next, add some finely chopped tomato. I’ve used 1/2 of a medium tomato here.
And, add some finely chopped onion.
Add 2 1/2 tablespoons of Italian dressing. I am using Paul Newman’s Classic Vinaigrette here because it is what I had in the fridge, but any variety of Italian dressing will do. Stir it all up and have a taste.
Add more dressing and seasonings to taste. I usually add some salt, pepper, a dash of garlic powder, and a generous shake of my favorite Cajun seasoning blend.
And, voila! 5 minutes later, you have a delicious, fresh bowl of guacamole just begging for some chips.
If you are not planning to serve it immediately, put the avocado seeds into the guacamole as they will prevent the avocado from turning brown. Then pop it in the fridge to chill.
Try this one out next time you are having some friends over.