eggs on sunday

Number one on my list of all-time favorite dips is guacamole. I smile just thinking about it. I actually think I could probably sit down and eat a big bowl of it at least once a week, probably twice. But as big a fan as I am, B is an even bigger fan — so between the two of us, we make quick work of a bowl of this creamy, chunky goodness. This recipe comes by way of my Mom, who used to make a version of it from a Mexican cookbook she had. I’ve tweaked it a bit over the years, and the version below is our tried-and-true favorite bowl of great, green guac.

Ingredients

3 large avocados
2 tbsp minced scallions or onion
1 small chopped tomato
juice of 1/2 to 1 lime (use half, taste it, and add more if you like more acidity)
1/2 tsp minced garlic (one very small clove)
1/2 tsp salt

Directions

Peel and pit the avocados. Scoop out the flesh with a spoon and mash it with a fork in a bowl. Stir in the chopped tomato, minced scallions/onion, garlic, lime juice, and salt.
Makes about 2 cups, for 2-4 servings (depending on how hungry you are!)