I could easily eat Mexican food daily and this Creamy Guacamole is perfection! Chunks of tomato and jalapeños are mixed with cool sour cream to add an extra oomph to your guacamole. Don’t simply dip with chips–this is great with veggies too!
What’s on your menu for the big game? This year, it’s Ricky’s birthday and we cannot nail down our menu for Sunday. We have a gazillion ideas and the only given is this guacamole–plus some smoked wings from Ricky’s favorite BBQ place Pit Stop. A strange combo, but it will work!
Whenever I bring this guacamole to a gathering, I get asked “what’s so different!?” It’s the slightly creamy texture from the sour cream. I also frequently use plain Greek yogurt, too! I also love to add plenty of garlic and spice–but no worries, it’s not run-for-a-drink spicy!
A trick recently learned to find the best avocado: remove the stem and look for a bright green color. I usually just do a gentle squeeze test to see how firm they are. When it has a little (but not too much!) give, I grab them. The stem test seems to work too! If there are only rock hard avocados in your store, just place them in a bag with an apple or banana for 24-48 hours to speed up the ripening.
Melissa’s Produce sent me some huge, beautiful avocados to use for this recipe, as well as some pearl onions and elephant garlic. My girls were SO intrigued by the huge garlic cloves, as was I!
They also sent along some fun guacamole tools to try out. The Guac-Lock was amazing! It’s a container with a lid which pushes out all air surrounding the guacamole. This keeps it from quickly browning. You can pop the container in the tray when you get to the party and add your dippers. Our guac stayed fresh for 3 days! I was shocked our guac lasted that long between the 5 of us snacking on it.
The 4-in-1 tool helps you cut the skin, remove the seed, scoop the avocado and mash into guacamole. I’ve tried another avocado tool on the market and it destroyed the fruit–this one was super helpful. Also, it isn’t super sharp so the twins can make guacamole with me, too.
- 4 avocados
- 1/2 cup onion , finely chopped
- 3 cloves of garlic , minced (or 1 elephant clove!)
- 1 jalapeño , seeded and chopped finely
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon Tajin (Mexican spice)
- 1/4-1/2 teaspoon kosher salt
- 2 Roma tomatoes , chopped and seeded
- 1 lime , juiced
- Optional: 1/4 cup chopped cilantro
In a medium bowl, scoop the avocado and mash it.
Add onion, jalapeño and garlic. Mix with a spoon and add cumin and Tajin.
Squeeze lime juice into bowl. Add sour cream and stir. Fold in Roma tomatoes.
Season with kosher salt, adding more if needed. Remember: tortilla chips have salt, too!
Top with extra cilantro and Tajin.
Add to Guac-Lock and push to remove air. You can also add to a container with a lid. Add plastic wrap to the top and push to the surface of the guac. Cover with lid.
Refrigerate until ready to enjoy.