Mexican guacamole dip

Avocado Guacamole Dip



4 ripe avocados;
the juice of 1 lime;
1 teaspoon chopped cilantro;
1 tablespoon pure olive oil;
1/2 jalapeno pepper, finely chopped;
1 tablespoon chopped yellow onion;
2 tablespoons sour cream;
2 oz. crumbled feta cheese;
salt and black pepper to taste;
tortilla chips for serving.


1. Peel and pit the avocados, and put them in a mixing bowl together with the rest of the ingredients, except the feta cheese and tortilla chips.

2. Mash the ingredients well with a fork until they turn into a lumpy paste.

3. Transfer the guacamole dip in a plastic container, cover it tightly with cling wrap, preventing the surface from any exposure to air, otherwise it will turn darker on top.

4. Refrigerate the guacamole dip for at least 15 minutes to blend the flavours.

5. After serving the guacamole, sprinkle with the crumbled feta on top and arrange some tortilla chips around the plate.

Tip: You can remove almost all the spiciness from the jalapeno pepper by removing its membrane and seeds.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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