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guacamole-dip

We can all agree: it's not a party without Mexico’s most famous dip. We're obviously huge fans of a mix-in moment, but for this recipe, we prefer to keep it simple to really let the star of the show—avocados—shine. Make this as is for a simple, staple dip you can return to again and again, or use it as a jumping-off point for adding in all your favorite guac must-haves (tomatoes? garlic? pickles?!!). Whichever path you take, follow our top tips for perfecting this crowd-pleaser: How to make the best guacamole: — Use ripe avocados. Perfect guacamole starts with perfectly ripe avocados.If your avocados aren’t quite ripe yet, placing unripe avocados in a paper bag with an apple does the trick! Make sure to roll the top of the paper bag closed and keep it at room temperature. They should be noticeably softer in 12 hours. — Get a smoother texture. We prefer to mash everything together by hand to maintain some chunks, but if you prefer smooth guac, the food processor is perfect. If you'd like to have just a little texture, try pulsing the mixture and check frequently to make sure it's not getting too smooth. Variations: Once you get this classic guac down pat, feel free to experiment! Switch out your onion for shallots or scallions, or add in chopped tomatoes and garlic if you prefer more mix-ins. Not a fresh jalapeño fan? Pickled jalapeños are a great alternative. If you want to leave out the peppers entirely, a couple big pinches of crushed red pepper flakes or a couple teaspoons of your favorite hot sauce are perfect ways to give your guac a kick. How to use guacamole: While this classic dip is a party staple served with tortilla chips or veggies, its uses don't stop there. Load it on top of your nachos or tacos, smear it on top of your bun for the ultimate burger topping, complete your copycat Chipotle burrito bowl (no upcharge here!), or use it as the finishing touch to your chicken dinner

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