This wouldn’t technically be called guacamole, I don’t believe, with its many extra ingredients. However, it is a delicious dip, creamy and smooth. It accompanies other food well, as we discovered when I made it to go with dinner recently, but Mike made it purely as a snack to enjoy on chips. He shared the recipe with me, handwritten on a sheet of plain paper.
I can’t currently find it, but thankfully Mom had this version taped inside a cupboard door in her kitchen so I could post this while I frantically search for the treasure of his handwritten version.
1 large ripe avocado, cubed
1 8 inch stalk celery, cut into 1” pieces
1/4 small onion
1 small clove garlic
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
2 tablespoons mayonnaise
1/2 small hot green pepper (optional)
Put all ingredients into Osterizer container. Cover and process at level one until smooth.
For Mom’s sake, we omitted the hot green pepper this time, but usually I’d add it. It still has plenty of great flavor without.
We used Frank’s Hot Sauce in place of the Tabasco. Use your favorite.
For those of you too young to know, an Osterizer is just a brand of blender. Use anything you like to blend it. A food processor works well, too.
What’s your favorite creamy dip?