Philly Guacamole Dip Recipes

GUACAMOLE

Steps:

• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

BASIC GUACAMOLE DIP

Steps:

• Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.

GUACAMOLE THAT ROCKS

Steps:

• 1. Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste.
• 2. Serve with tortilla chips, if desired.

MOCK GUACAMOLE

Steps:

• Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.

PHILADELPHIA® 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

DADDY'S GUACAMOLE DIP

Steps:

• Scoop flesh out of the avocado and place it in a medium size mixing bowl. Mash the avocado well. Add lemon juice to the avocado and mix well. Place tomatoes, jalapeno pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until the ingredient are combined. Chill for at least one hour before serving.

EASY GUACAMOLE DIP

Steps:

• Peel and mash avocados in a flat bottom bowl.
• Add chopped tomatoes, chopped onions, and lime juice.
• Place garlic on a cutting board, add salt and blend together with a spoon, then add to rest of ingredients.
• Mix completely, cover and chill at least 1 hour.
• Serve with Tortilla chips or Fajitas.

"PHILLY" GUACAMOLE DIP

Steps:

• Mash avocados with juice.
• Combine avocado mixture, cream cheese, onions, and seasonings, mixing until well blended.
• Stir in tomatoes.
• Serve with tortilla chips.

GUACAMOLE

Steps:

• Put the avocados into a mixing bowl and mash with a fork until chunky. Add the garlic, serrano, lime juice and cilantro and mix well until combined. Season with salt and pepper and serve immediately with tortilla chips.

SUPER BOWL GUACAMOLE DIP

Steps:

• Halve avocadoes.
• Remove seeds by safely lodging a knife in the seed and twisting to remove and remove from skins using a spoon.
• Place all ingredients in a bowl.
• using a fork or potato masher, mash all ingredients, leaving a few pea-sized chunks.
• Mix well and chill for at least 30 minutes.
• Serve on a bed of lettuce.

PAULA DEEN/GEORGE IV'S FAVORITE GUACAMOLE

Steps:

• Mash the avocados in a large bowl.
• Stir in the tomato, onion, cilantro, lime zest, lime juice, garlic, jalapeno, and salt.
• Cover tightly and refrigerate for 1 hour to bring out the flavor. (unless you're like me, and you eat it before it makes it to the fridge).
• Serve with tortilla chips or on top of lettuce as a salad.

MY GRANDMA'S GUACAMOLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
• Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
• Mix avocados, onion, and roma tomatoes together in a bowl.
• Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
• Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.