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Guacamole Dip

I make this Guacamole Dip once a week. We are big fans of Mexican food and the whole family loves this dip. It's pretty simple.

  • 2 Haas Avacado
  • 1 small onion
  • 1 small plum tomato
  • 1 Tablespoon Lime Juice
  • Salt to taste

Make sure you avacados are ripe. They should not be green rather a deep purplish color. They should be firm with a slight give when squeezed. If the avacado caves in when you give it a good squeeze it's over ripe. Cut the avacados in half the long way and pull them apart. You will not be able to cut all the way through as there is a big pit inside. Save one of the pits for later use. Scoop out the meat of the avacado with a spoon into a bowl. With a fork or hand held potato masher mash up the avacado until there are no longer big chunks. Add the lime juice and mix. Cut up the tomato and onion and add to the mixture, only this time stir with a spoon so you don't mash up the tomato chunks. Add salt to taste. After several hours Guacamole will start to turn a very dark green as opposed to the pretty green you have at first. Add the pit of one avacado into the dip and put a piece of saran wrap directly on the guacamole to slow down the darkening process. Refrigerate. Will last a day or so.

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