Happy National Chip and Dip Day! One of my all-time favorite chip and dip combos is tortilla chips and guacamole. But for some reason, folks seem to be miffed by avocados and guacamole. There’s no need to fear the avocado, I promise. Maybe it’s the cost, and while they can be kind of expensive, when you consider that you’ll pay $3.00 for another type of chip dip, this one ranks right in there. I got these two avocados for 2 for $3.00. This is the type of dip that will disappear fast. It’s quick and easy and tastes GREAT! I bet this dip didn’t have a 20 minute life on it before it was all gone at our house! And while avocados do have a high oil content, the fat is unsaturated, they are filled with vitamins and have more dietary fiber than most other fruits and vegetables.
Buying Avocados: The best option is to buy avocados that are firm and bright green and ripen them at home on the counter or in a paper bag (adding a banana or apple to the bag will speed up the ripening process). But it can take 3 to 4 days for an avocado to ripen and if you’re impatient like me, I want them now, not in 4 days. So we’re forced to buy them when they ripe and ready to eat. To buy an avocado that is ready to eat the skin should be dark green to purple and should give slightly when squeezed. Just don’t squeeze too hard, the flesh bruises easily. Avocados that are very really soft are usually past their prime and many have lots of bruising. Plus, over-ripe avocados can be stringy. So, if you have time, but them and ripen them at home. If you don’t, but one that is dark colored and soft, but not mushy.
Storing/Using Avocados: Ripen them at home on the counter or in a paper bag. If you have ripe ones that you’re not using right away, keep them in the fridge to prolong the life. Once cut, an avocado oxidizes and turns brownish-black quickly. In this recipe, I add lime juice to slow down the oxidization, but it’s not going to stop it. Once it turns dark , its’ still safe to eat. It’s just not nearly as pretty to look at.
- 2 ripe avocados
- 1 teaspoon garlic salt (I use the course grind kind)
- juice of 1/2 lime
- 2 tablespoons chunky salsa
- Half avocados and scoop out flesh into a bowl and mash thoroughly with a large fork.
- Add remaining ingredients and mix well. Enjoy!
Recipe Card If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.