The BEST way to serve guacamole! This easy party dip is fabulous with chips but can also be served in tacos or burritos, spread over toast, or served with chicken or steak to keep it low carb.
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, avocados, guacamole, party dip
Ingredients
4avocadoscut in half with pits removed
olive oil
1small red onioncut in rings for grilling
2roma tomatoescut in half for grilling
1large jalapeno(optional)
juice of 1 large lime
1/2tsp garlic powder
1/4tspcumin
salt and pepper to taste
Instructions
Heat your outdoor grill to medium-high, and brush the flesh of the avocados and veggies with olive oil.
Grill the avocados face down for about 5 minutes or until they have grill marks. Remove from the grill and allow to cool.
Grill the rest of the veggies (onion, tomato, and jalapeƱos) directly on the grill or in a grill pan for 2-5 minutes. Remove them from the grill when they are grilled to your satisfaction (the tomatoes will grill much faster and you don't want them to get mushy).
Once everything has cooled to room temperature, dice up the veggies and throw them into a bowl (deseed the jalapeƱo if you don't want it too spicy).
Scoop out the avocado flesh and add it to the bowl; mash with a fork.
Add the lime juice and seasoning, mix well.
Notes
Everyone prefers their guacamole a little different, so do a few taste tests with your seasoning. This is my favorite part of making guac! I'm usually full by the time it's ready to be served.
Cilantro is also a nice addition, but my family doesn't care for it so I leave it out.