Monday, August 10, 2009

Holy Guacamole

I went to a friend's house yesterday to hang out, watch a movie and nosh. It was, once again, too hot to cook. These two dips, along with a large bag of tortilla chips, easily solved the problem of what to bring.

Guacamole:

Remove the flesh from three nicely ripe Haas avocados. You can tell they're ripe if the flesh gives a little when pressed. They may also have started to turn dark. Really green avocados are not usually ripe. Mash the flesh with a fork.

Finely chop about one-quarter of a small red onion and one jalapeno pepper. Add to the avocado along with salt to taste, one teaspoon of cumin and the juice of one lime. Mix well.
That's all I put in my guacamole, but some people like to add some chopped tomatoes and/or a little sour cream. I warn you, guacamole is addictive!

Black Bean Dip:

This couldn't be easier or tastier. Rinse and drain one 15-ounce can of black beans and place into a bowl. Add one-half cup of your favorite purchased salsa. Mash with a fork, or use an immersion blender to combine the beans and salsa. That's all you need to do.

1 comment:

  1. The dips were absolutely fabulous. Thank You!

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