The 'How to Cook' Blog

I call these Grandstand Guacamole because, in our family, we watch a lot of sports, in person and on TV! My husband and I are both athletes, and love tailgating, even if that means we’re tailgating at home. This dip is especially fabulous when watching football…LOL! Have fun! ~ Kimberly Edwards

Type: Appetizer
Serve With: Tortilla chips, salsa, refried bean dip
Prep Time: 10 min
Yield: Should feed 5-6 people as a snack or appetizer.

Nutrition Facts:
* Try to use organic avocados and tortilla chips. I prefer to use black, red, blue or yellow corn tortilla chips.

Ingredients:

Instructions:
1. Cut the avocados in half by slicing from top to bottom all around the pit. Twist the 2 halves apart.

2. Take your sharp knife and thrust the knife into the pit with the middle of the blade. When knife is stuck in the pit, twist to remove the pit, and discard it.

3. While avocado flesh is in the half-skins, use a tablespoon (the type you eat with) to scoop out the flesh into a large bowl.

4. Add all of the other ingredients to the bowl, and start mashing the avocados with a dinner fork.

* I prefer to use a fork instead of a potato masher since I like some avocado chunks in my guacamole.

5. Stir the mixture up to disburse ingredients evenly.

6. Taste the guacamole and adjust the seasonings to your preferences.

7. Serve with tortilla chips.

* Now, turn on the TV to ESPN, or pack it up in a cooler for tailgating at your favorite sporting event, and Have Fun!

I mentioned that it should feed 5-6, but last night, Kenney & I polished the whole thing off together! It was tooooo good!
Eat Deliciously,

Kimberly Edwards

P.S. I just love Rick Bayless…If you have ever seen him on Food TV, his shows are so interesting and he really brings authentic Mexican recipes to you. I promise you’ll absolutely love love love this book! Check it out here:

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

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