Renowned for their creamy texture, healthy fats and high fibre content, perfectly ripe avocados are the basis of this classic Mexican dip. Use it as a topping for nachos or simply pile into a plate with a side of corn chips. Serve it with a separate bowl of spicy tomato salsa and a refreshing Oxford Landing Pinot Grigio to get the party started!
2-3 ripe avocados, roughly mashed
2 cloves garlic, crushed
1-2 limes, juiced
2 tomatoes, diced
½ red onion, finely diced
1 jalapeno pepper or chilli, seeds removed and finely chopped
¼ cup cilantro leaves, finely chopped
½ tsp sea salt (or to taste)
Mix all ingredients in a medium sized bowl until just combined. Serve with nachos, tacos or as a dip with corn chips.
Note:Guacamole is best served fresh but it can be kept for up to 2 days with plastic wrap directly on the surface. Storing with the pip also slows down the browning process.
Tip:to speed up the ripening of an avocado, place in a paper bag with a ripe banana.
