Game Day means chips and dips and buffalo wings! Every year we feature our season's favorite dip recipe! Free Press has an incredible recipe for Spicy Guacamole Dip:
(From and tested by Susan Selasky for the Free Press Test Kitchen).
Makes: 21/2 cups / Preparation time: 15 minutes
Total time: 15 minutes
You can tone down the chile peppers and cayenne in this recipe to your own taste. Good tomatoes are hard to come by this time of year — omit them if desired.
WHAT YOU NEED:
■4 avocados, halved, pitted
■1/2 cup chopped white onion
■2 small tomatoes, diced
■Juice of 1 large lime
■1/2 cup fresh chopped cilantro leaves or more to taste
■1 jalapeño or Serrano chile pepper, seeded, chopped
■1 to 2 large clove garlic, peeled, pressed or finely minced
■1 teaspoon salt
■1/2 teaspoon cayenne pepper
■11/2 teaspoons favorite chili powder, optional
WHAT TO DO:
Scoop out the flesh of the avocados and place it in a bowl. Mash it lightly — it should be a little chunky.
Add the onion, tomatoes, lime juice, cilantro, jalapeño and garlic. Stir lightly to combine.
Stir in the salt, pepper, cayenne pepper and chili powder if using. Taste and adjust seasoning if necessary. Cover with plastic wrap, placing the wrap directly on the dip, and place another lid on top. Refrigerate 1 hour before serving. Serve with tortilla chips.
Analysis per 2 tablespoons.
