An avocado-based dip or salad, guacamole was first created by the Aztecs in what is now Mexico. In American cuisine we have mostly thought of guacamole as a dip, and in recent years it has gained popularity as a spread, served over warm, crusty bread and appearing in a variety of iterations; everyone has their favorite “avocado toast.”
This recipe is the most delicious, creamy avocado dip you will ever make and it’s super simple. It is bright and lemony with a little heat. The recipe was given to me by Laura Campos Quintero who serves her Guacamole as a dip, side dish, a layer in any number of her wonderful taco recipes, and also tosses it with lettuce greens, water and olive oil to create a delightful salad.
Yield: Makes 4 ½ cups