Guacamole Rancho De Chimayo Dip Recipes

TANGY GUACAMOLE-RANCH DIP

Steps:

• Put the buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth. Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping.
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GUACAMOLE -RANCHO DE CHIMAYO DIP

Steps:

• Peel and mash avocados.
• Next, add all ingredients.
• Cover the dip with plastic wrap until serving time. This will help keep the dip from turning funny colors.
• If the dip hasn't been eaten all, recover it with plastic until later use.

RANCH GUACAMOLE

Steps:

• Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips.
• You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.

LAYERED GUACAMOLE RANCH PARTY DIP

Steps:

• 1. Mash beans with 2 tablespoons Wish-Bone® Guacamole Ranch Dressing in small bowl.
• 2. Evenly layer bean mixture, corn, tomato and olives in 2-quart glass bowl. Drizzle with remaining 1/2 cup Dressing, then sprinkle with jalapeno. Serve, if desired, with tortilla chips or your favorite party dippers

TRADITIONAL MEXICAN GUACAMOLE

Steps:

• Mash avocados in a bowl until creamy.
• Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.