Is this the perfect guacamole dip?
It’s a dish that dates back to the Aztecs. Everyone you talk to has their own unique take on it, and to be honest, it’s a recipe that’s pretty fool-proof. But to serve up a guacamole dip that will make your guests eyebrows jump and start the party talking…we thought we’d snoop on the recipe master chef Wolfgang Puck uses. Garlic and jalapeno are the extra twist that makes this one special!
Here’s what you’ll need:
3 medium, fully ripe avocados
1/4 cup freshly squeezed lime juice
1/3 cup freshly chopped cilantro
1 medium shallot, minced
1 tablespoon roasted garlic
1 small jalapeno, seeded and minced
1 teaspoon salt
Here’s what Puck says to do next:
Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.
Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.
Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)