Guacamole Dip Recipe
Guacamole Dip Recipe photo by Taste of Home

Guacamole Dip Recipe

Publisher Photo
SINCE guacamole is a favorite in this area with its emphasis on Mexican food, I decided to create my own recipe. I serve it as a dip for chips, with baked chicken or to top off a bed of lettuce. -Virginia Burwell, Dayton, Texas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 1 large ripe avocado, peeled
  • 1/4 cup plain yogurt
  • 2 tablespoons picante sauce or salsa
  • 1 tablespoon finely chopped onion
  • 1/8 teaspoon salt
  • 2 to 3 drops hot pepper sauce, optional
  • Tortilla chips

Directions

  1. In a small bowl, mash avocado until smooth. Stir in yogurt, picante sauce, onion, salt and hot pepper sauce if desired. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 2 servings (3/4 cup).
Originally published as Guacamole Dip in Reminisce July/August 1999, p49

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Guacamole Dip

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 27, 2014

"I WILL MAKE IT THIS WEEKEND, THEN MAKE MY COMMENTS."

MY REVIEW
Reviewed Mar. 6, 2014

"Very nice, added some lime juice for flavour. I chopped the avacado. Janet"

MY REVIEW
Reviewed Jan. 22, 2014

"I used the basic recipe with some changes and they were: added fresh cilantro, 1/2 lime, sour cream instead of yogurt because I did't have any, few more drops of hot sauce and a little more onion and salsa. It came out delicious. Will definitely make it again. I would have given it 5 star if I didn't make any changes."

MY REVIEW
Reviewed Sep. 20, 2013

"This tasted great! I had all the ingredients on hand. I also used a little lemon juice to keep it from turning brown."

MY REVIEW
Reviewed Aug. 5, 2013

"Though I knew the basics of guacamole dipdecided to use a recipe to make sure the right amount of each flavor was there. The only change I made was using onion powder, instead of chopped onion. I was in a hurry, and it substituted for a perfectly to achieve that same taste. My husband thought the color was a bit light green due to the picante; a little green food coloring took care of that. Delicious, quick, and a real keeper!"

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