We’re throwing a party today, a chip & dip party!
Pro Tip: Use a molcajete, because everything tastes better out of a molcajete.
PS. Peas should never be in or around guacamole. That’s just blasphemous.
Guacamole has always been a staple on our table growing up, it always made the most bland meals a little more exciting.
When times were rough, and all we had to eat were frijoles de la olla, my mom would always make sure to whip up a batch of guacamole, y salsita de molcajete.
Those were simpler times, and I miss coming home from school to the smell of a fresh pot of beans simmering on the stove, and the smell of onion and garlic lingering in the air.
I’m keeping it short today bc I’m still on vacation mode, so I’m slowly trying to get back into the swing of things, but I can’t wait to share some of the tasty recipes I have planned for you all!
Nos vemos el Jueves!
See what everyone else is contributing to the #EnjoyDippingGood Chip & Dip Party by clicking on their recipes below!
Salvadoran Chimol by Sour Then Sweet
3 Dips en menos de 5 minutos by The Blog By Taina
Mango & Pineapple Salsa by BearsnUnicornsLA
Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek
Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie
Sambal Tahini Carrot Dip by Wit & Vinegar
Charred Carrot and Avocado Dip by Sun Diego Eats
White Bean Dip with Salsa Macha Swirl by Loves Food Loves to Eat
- 2 large avocados, halved, cubed, seeded
- ¼ cup red onion, diced
- ½ cup tomato, diced
- ¼ cup cilantro
- 1½ garlic cloves, minced
- 1 tsp jalapeño, minced
- 1½ oz lime juice
- Start by scooping the avocados into a large bowl. Mix in the red onion, tomato, cilantro, garlic cloves, jalapeño and lime juice. Using a fork, toss everything together just until everything has been fully incorporated. Add salt and pepper to taste.