All you really need to make guacamole is a little lime juice and some avocados. But a little cream cheese, Roma tomatoes, green onion, and seasonings makes it even tastier and more filling. And you really don’t have to add very much cream cheese. You can go with as little as a teaspoon for 4 avocados to get the richness of flavor without the additional excess calories or fat.
You can even use reduced fat cream cheese but be wary of the salt since it is often added in large quantities to make almost any of the reduced fat products taste better along with other things like sugars and artificial flavors.
To begin making the guacamole, first prepare the ripe avocadoes.
Put a sharp knife into the fruit until it hits the hard seed pod in the center then slice down the longest length following the seed pod until you’ve gone the entire way around it. Make sure you start your cut just to the side of center to avoid hitting the hard stem area. Pry the two halves apart.
Using a grapefruit spoon or regular dinner spoon, scoop out the very large single seed pod. If a significant of avocado is stuck to the seed just scrape it off with the spoon.
Remove the avocado from the leathery peel by running your spoon all the way around the edges and down inside — scraping along the peel toward the bottom — then the fruit should just pop right out intact.
Since making into mushy guacamole, there is no real need to attempt to keep the halves intact, but if you are new to this then it would be a great time to practice doing so without fear of mistakes.
If any is left stuck to the peel gently scrape it out. Be sure to remove the pip if it falls in as they will often do — the pip is the stem-like nub or dot, formerly a flower during the development of the fruit, on the fatter end of the avocado opposite the skinner actual stem end.
When purchasing, you will want to choose avocadoes that are the perfect ripeness. Give them a gentle squeeze. They should have a little give to them — slightly soft yet not overly squishy. If they are very firm and hard with no give then they may need to sit on the counter or window seal for awhile to ripen — anywhere from just a few days to as much as a week.
If purchasing ahead then it is better to go for a firmer fruit rather than risk it becoming over ripened before using.
The skins should be unbroken and unblemished and an even deep dark greenish-black or a medium-dark green depending upon variety.
Seed pod size remains fairly uniform so go for the larger thus meatier ones whenever possible for a better yield.
Cube or slice and put in a bowl to toss with just enough lime juice to lightly coat and set aside to soak. This will help prevent them from oxidizing (browning or blackening) as much. Keep 2 tsp lime juice in reserve for guacamole.
Oxidation is not harmful and you can simply stir it up or scoop it off if you feel that you must. For a nice party presentation a pre-soak in lime juice keeps it prettier longer and lime juice also adds another layer of flavor. I’ll tell you another tip later on how to store your dip in such a way that it helps prevent it from darkening on top.
If actually blending with lime juice rather than doing a pre soak don’t get too carried away. Lime flavor can get pretty strong pretty quickly. When pre soaking just use enough to lightly and evenly coat. If needed, you can also pat dry pre-soaked avocadoes with paper towel or clean lint free towel. A little lime flavor is quite good but too much can be overpowering and you could end up with more of a lime dip rather than a guacamole dip.
Place into the food processor with the measured amount of lime juice, room temperature cream cheese, and seasonings. Process until smooth and creamy.
If you do not have a food processor, mash up the avocados with a dinner fork, or you can start with potato masher then finish by mashing with a fork really well, or you can use an electric hand mixer, or you can blend a little at a time in a blender.
Using a spoon or spatula, fold in a few diced Roma tomatoes not only for a colorful pop but also because it lends more acidity to help prevent or delay oxidation.
Store in an airtight container in the refrigerator.
Tip: To prevent top from oxidizing, gently smooth a sheet of plastic wrap or waxed paper cut to fit inside container directly on top of the dip before covering container and storing in refrigerator.
If desired, may also fold in cubed avocado for chunky guacamole, additional green onions, add sliced black olives, or even add shredded or cubed cheddar or other cheeses. For a spicier flair stir in a little canned diced tomatoes with chilis (well drained) and Monterey Jack cheese.
- 4 to 6 avocados
- 2 to 4 ounces cream cheese, softened at room temperature
- juice of 1 lime, keep 1 to 2 tsp lime juice in reserve
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/4 to 1/2 tsp chili powder
- 2 to 3 Roma tomatoes, diced
- 1/2 tsp salt or to taste (optional)
- 3 Tbsp green onion, diced
Optional: pre-soak avocados in lime juice (keep 2 tsp in reserve) to reduce oxidation
Cream avocados and lime juice together. Then add cream cheese and cream together until smooth.
Cream together with seasonings. Taste test and adjust seasonings to personal preference.
Fold in tomatoes and green onion.
NOTE: If desired, may also fold in cubed avocado for chunky guacamole, additional green onions, add sliced black olives, or even add shredded or cubed cheddar or other cheeses. For a spicier flair stir in a little canned diced tomatoes with chilis (well drained) and Monterey Jack cheese.
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