Just in time for Halloween
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Dave's sinister guacamole
Incredible dips are always on the appetizer table at our swaps. But this guacamole is my favorite to date
The one everyone kept coming back to
“Just one more dip, and then I'm done.”
“OK, now that's REALLY my last bite.”
“Step away from the guacamole.”
True to his cooking style
A dish that is simple, clean, and healthy, with very few ingredients. All full of flavor in their own right, and added in perfect ratios for taste.
Since such a large part is its eerie appeal, a smooth avocado base was required. It was then studded with striking, tasty bits of beans, onions, and peppers.
He went easy on the peppers, knowing it can always be upped. Recommending something such as Morita chipotle powder, known for its smoky heat.
Thanks, Dave, as always, we love you extra for showing us that simple, clean eating doesn't have to be complicated
(AND can be ghoulishly good all at the same time)
~ Adapted from Martha Stewart
Sinister Guacamole with Black Beans
- 2 ripe avocados, pitted, with the flesh scooped out
- 1 tsp coarse salt
- 3 cloves garlic, minced
- lime juice (from 1 - 2 limes)
- 1 (15 oz) can black beans, drained and rinsed
- 1 bunch green onions, ends trimmed, then finely cut into whitish-green disks
- 2 peppers, finely diced (go for a blend of color and heat that works for you - he used a mild banana pepper and an Anaheim pepper for yellow and bright green highlights, without too much heat this time.
- blue corn tortilla chips, for serving
- Mash avocados.
- Blend in salt, garlic, and lime juice.
- Blend in beans, onions, and peppers.
- Serve with chips.