Now for the recipe...Alton Brown is one of the most intellectual chef personalities on Food Network. His show, Good Eats, is filled with food science and facts of ingredients and cooking tools he uses on any given episode. Because I admire him so much, it is only appropriate that I praise one of his favorite dip recipes from the "Dip Madness" episode of Good Eats.
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Now of course, as with any recipe, you can alter spices to your taste preferences. Back down on the cayenne pepper and ground cumin if you don't like the extra kick this recipe has. Personally, I like a little spicy aftertaste in a guacamole. And a fun idea for serving is to keep your hollowed out avacado peels and place the dip inside like I did in the picutre. Something different as far as presentation goes and is functional in helping you portion the dip out to everyone too! Hope you all enjoy this "good eat!"