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Easy Entertaining: Guacamole Three Ways

Prep Time 25 minutes
Total Time 25 minutes
Servings 10 /makes approx 3 (8-10oz bowls)
Calories 300kcal

Ingredients

Guacamole Base:

  • 8 large ripe avocados
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon pepper or more to taste

Goat Cheese Guacamole:

  • 1/2 cup frozen roasted corn kernels thawed (see note)
  • 2 slices cooked bacon cooled and crumbled
  • 2 tablespoons goat cheese

Pineapple Guacamole:

  • 1/4 cup canned crushed pineapple drained
  • 2 teaspoons diced red onion
  • 1 teaspoon diced jalapeno
  • 1 teaspoon hot sauce
  • 1 teaspoon cilantro fresh or freeze dried

Traditional Guacamole:

  • 2 teaspoons diced red onion
  • 2 teaspoons diced jalapeno
  • 1/2 teaspoon minced garlic
  • 1 teaspoon cilantro fresh or freeze dried
  • 1/2 teaspoon cumin

Instructions

  • Cut avocados in half and remove pit
  • Score each half and scoop out to medium sized bowl
  • Add lime juice, salt and pepper and use a fork to mash until smooth (or leave a little chunky if desired)
  • Use a sharp knife to dice up about 1/4 of a red onion, one jalapeno pepper and a clove of garlic
  • Divide the guacamole base into three smaller bowls
  • Add ingredients to each bowl as listed and stir to combine
  • Add additional salt, pepper or lime juice to taste and serve with your favorite tortilla chips

Notes

If you can't find roasted frozen corn you can heat 1 tablespoon of olive oil in a skillet over medium high heat. Add regular frozen corn kernels and let sizzle in skillet, stirring only occasionally, until lightly browned
I used 2 10oz ramekins for serving guacamole
This would easily serve a crowd of 6-10 people along with other appetizers

Nutrition

Calories: 300kcal | Carbohydrates: 17g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 817mg | Fiber: 11g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 20.5mg | Calcium: 25mg | Iron: 1.1mg