Guacamole is probably one of my most favourite dips to make. It is so quick, so versatile and can be adapted to suit almost every occasion!
Variations and ideas for guacamole
Ok, we rarely have leftover guacamole for two reasons: a) it is too delicious so we eat it all and b) it doesn’t keep well. However, I do like to use the basic guacamole recipe and adapt it for other recipes and occasions also. Here are some of my favourites:
I normally keep my guacamole nice and chunky, but there are days that it is better suited as a dip for crudités or a chip platter and then I blend it with some sour cream or greek yogurt to create a more liquid consistency that is perfect for dipping.
I love using avocado as a pesto for pasta or a dressing for a salad so I would make my basic guacamole recipe and add some greek yogurt or cottage cheese, walnuts and a handful of basil leaves before processing into a puree. I will then add this as a pesto to finish off a pasta dish (don’t cook your your pasta once the pesto is added). As a creamy salad dressing I will use the basic guacamole recipe and add a bit of balsamic vinegar to loosen it up. You can also add a touch of mayonnaise for an extra creamy kick. Toss it through some cooked potatoes or a leafy salad for a taste explosion.
In South Africa we have an abundance of avocados so I often will take some homemade guacamole and spread it on a slice of homemade bread and top it with a poached egg. It is a very indulgent breakfast.
Take blobs of chunky guacamole (about a teaspoonful) and place on a baking tray. Put this in the freezer for just under an hour – you just want it to be manageable). This is the perfect filling for arancini where you would take leftover risotto, cool it down completely. Then push a blob of frozen guacamole into the middle, making sure to seal it in completely. Then crumb the outside (flour, egg and panko bread crumbs in that order) before deep frying until golden. It is the perfect Mexican-Italian fusion food!