A few weeks ago, a bunch of us got together to celebrate my friend Pam’s birthday. Now, this wasn’t any ordinary birthday party but one themed with the most unique (and delicious) theme: A Chip and Dip Party!
Rather than bringing side dishes and other staple items for the party, each of us was assigned a particular type of chip and dip to bring. Um, yes… for someone working on losing weight, this party is a nightmare, but for the rest of America, it’s a dream!
I picked guacamole from the list to bring. I happen to LOVE my guacamole, and it always gets rave reviews. In the spirit of the chip and dip party, I decided to bring guacamole three ways. I made my traditional guacamole, a BLT guacamole (which I’ll share soon!), and this… my favorite version of the night.
Behold… Italian Guacamole. I can’t even believe that I haven’t made this sooner. It’s a super simple recipe, where you substitute cilantro for basil and the lime for lemon. The end result: Incredible.
1 1/2 tomato, diced
1/3 small red onion, diced
1 Tbsp. lemon juice, more to taste
2 cloves garlic, minced
6-8 leaves basil, chopped chiffonade-style
sea salt to taste
1. Peel and mash your avocados. Note: I made a BIG batch of guacamole, and then separated it to make guacamole three-ways… thus the quantities appear to be larger than the recipe.
2. Add chopped onion. Mash again.
3. Add tomatoes. Mash again.
Doesn’t that look beautiful already?
4. Slice your basil into chiffonade ribbons.
5. Add to your guacamole, along with the garlic and lemon juice.
6. Stir to combine. Add salt to taste.
7. Serve with tortilla chips or thick pita chips.