To me, a bowl of this Guacamole Dip articulates everything virtuous about Summer. The lively summertime hues of sun ripened avocado, vibrant lime citrus, purple onion, red tomato, a splash of red-hot Tabasco topped with a handful of deep green coriander leaves and fresh chilli, makes a very pretty picture.
Guacamole Dip should be eaten when the weather is warm and you have a cool beverage in hand. I’d choose an agave rich Tommy’s Margarita to complement the zesty, spicy, fresh and creamy flavours.
Guacamole Dip makes the perfect snack at the beach. It’s also the perfect accompaniment to drinks shared with mates on the deck as the sun slips below the horizon.
The Aztecs of Mexico are said to have been eating avocado as a type of green sauce since the 1500s! Today, Mexican Guacamole is often served accompanied by corn chips or totopos.
We like to eat our Guacamole Dip served with Byron Bay Crackers paprika & chilli crackers for some added depth of flavour or with our Gluten free salt & seed crackers for their crunchy texture that’s ideal for scooping and loading.
Here is our simple Guacamole Dip Recipe:
Guacamole Dip Recipe
Ingredients
- 2 large avocados
- 1/2 ripe tomato finely chopped
- 1/2 red onion finely chopped
- lime juice to taste
- salt & pepper to taste
- Tabasco sauce to taste
- red chilli sliced
- coriander leaves freshly picked
Instructions
- First, open your avocados and scoop out the green fruit into a bowl. Mash the avocado fruit with the back of a fork so it’s creamy but still retaining a few lumps so it’s not perfectly smooth.
- To the bowl add the tomato and red onion and gently mix with a spoon to combine.
- Season with lime juice, salt and pepper.
- Finally, fold in a few drops of Tabasco Sauce or sliced chilli and top with a shower of freshly picked coriander leaves.
- Serve this Guacamole Dip Recipe with Byron Bay Crackers paprika & chill or gluten free salt & seed varieties.