Guacamole would have to be our all time favourite dip! It has a wonderful fresh flavour and a lovely warm bite from the chilli. We all have our own preferences when it comes to guacamole, some like it chunky, while others like it smooth. My family doesn’t mind it a little chunky, but we absolutely love it smooth and creamy.
I use my blender to whip up a batch of guacamole in no time. I use red chillies, instead of green jalapeno chillies, as I love the contrast of the small red flecks through this silky smooth green dip.
The dip does discolour upon sitting for a period of time. So, if there are any leftovers, I put an avocado seed in the middle of the dip and cover with plastic wrap, before refrigerating. This seems to help slow down the browning process of the guacamole.
The boys also love this dip for their school lunches, which I serve with carrot and celery sticks, red capsicum, snow peas and some crackers. It also makes a great afternoon snack before Caelan goes to football (soccer) training.
To make a chunkier style guacamole, simply mash the avocado with a fork, and then finely chop the spring onions, chillies and coriander. Add the rest of the ingredients to the avocado, and mix until well combined.
X2 large avocados
3-4 tablespoons (30ml-45ml) lime juice, or to taste
3 tablespoons (45ml) light olive oil or other neutral flavoured oil (I use this brand)
4 spring onions, include a little of the lighter green part
10g (0.4 ounces or a packed ½ cup) coriander leaves
1-2 red chillies, deseeded or to taste
½ teaspoon (2.5ml) salt or to taste
You can use a food processor, but I like to use my blender to make the guacamole, as it gets it lovely and smooth.
Add all the ingredients to the blender and blend until smooth, scraping down the sides when necessary. Taste and add more lime juice or seasoning as needed.
Transfer to a serving bowl and enjoy!
Serve with your favourite crisps and crackers or vegetables.