Recipe: Easy Wine’d Guacamole

Since yesterday was the Super Bowl, I wasn’t in the mood for a big meal for dinner.  Maybe it’s just conditioning, but I felt like having “snack food” for dinner and decided to try my hand at making a quick guacamole.  Surprisingly, it came together much quicker than I expected and was so tasty that I’ll probably try it again soon.  See what you think of this “recipe”…

EasyWinedGuacamole (1)

I started with one whole avocado. I sliced it in half, removed the seed, and scooped out all the flesh of the avocado into a bowl.  Using a fork, I mashed the avocado until there were just a few chunks left.  I drizzled a touch of lemon juice, some James River Cellars Petit Verdot (since I didn’t have any tomato on hand), a touch of hot sauce, finely chopped cilantro, and finally some salt and pepper to taste.   I let it rest until the sliced crustini were warm and toasty, then served the bread as “dippers” for the guacamole.  It was delicious!

To those who make guacamole all the time, I do know that this recipe is not a good representation of a traditional guacamole.  There should be pieces of tomato and onion, bits of other unique flavors, and whatever else people put into guacamole to make it spicy, flavorful and tasty.  For me, however, this was a great way to get the basic flavor of the dip without having to make a special trip to the store for extra ingredients that I didn’t have on hand.  Feel free to play with this recipe, if you’re so inclined.  I loved it and thought it was “just enough”.  Happy Dipping!

 

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2 thoughts on “Recipe: Easy Wine’d Guacamole

  1. Marcee .... Illinois says:

    Looks simple and yummy. I don’t think there is just one recipe for guac. Chopped tomatoes in this dish are a NO for many. Some folks suggest white onion. Others yellow. Then other’s love red or green (spring) onion. Duh. What does it really matter? If it tastes delicious, chow down. We’ve always put a few TBS of sour cream in guac. For healthier choices, thicker yogurts work fine. My sis loves garlic!!! Surprisingly good. Depends on individual tastebuds. The larger (fresh) tortillas are my favorite, white corn, never flour. I’ll put 2 in a pan with a pinch of butter to cruch up & blister. Cut in all sizes, designs! Let the kids do it to help with prep. Easy. Totally tasty!

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