Roasted Garlic Guacamole Recipes

ROASTED GARLIC

Roasted Garlic image

Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!

Provided by Becky

Categories Side Dish Vegetables

Time 1h5m

Yield 15

Number Of Ingredients 2

Ingredients

10 medium heads garlic
3 tablespoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g

ROASTED GARLIC GUACAMOLE

Roasted Garlic Guacamole image

This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless -- it's the heart of his Cinco de Mayo guacamole bar. Get All the Recipes

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

6 cloves garlic, unpeeled
6 medium-large ripe avocados (about 2 1/2 pounds)
1/2 cup coarsely chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice, plus more if necessary
Coarse salt
1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted
3/4 cup Mexican queso fresco or queso anejo, for serving
3/4 cup toasted pumpkin seeds, for serving
3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving

Steps:

In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY

Roasted Poblano Guacamole with Garlic and Parsley image

Provided by Food Network

Categories appetizer

Yield Makes 2 1/2 cups, serving 6 as

Number Of Ingredients 9

Ingredients

2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish

Steps:

The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

ROASTED GARLIC GUACAMOLE (DR. BBQ LAMPE)

Roasted Garlic Guacamole (Dr. BBQ Lampe) image

An excellent tip: Adding the pit will help keep the guacamole from discoloring, This is best made at the last minute.

Provided by gailanng

Categories Avocado

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 ripe avocados
1 head roasted garlic
2 jalapenos, roasted and peeled
1/4 cup finely chopped red onion
1/3 cup finely chopped cilantro
2 plum tomatoes, seeded and chopped (optional)
2 lemons, juice of
salt and pepper, to taste

Steps:

Halve the avocados, removing two of the pits and setting aside the third. With a large spoon, scoop out the flesh into a medium glass bowl.
Over a cutting board, squeeze the head of roasted garlic to remove the cloves. Roughly chop them, and set aside. Halve the roasted and peeled jalapenos, removing the top and some or all of the seeds, depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside.
Mash together the avocado mixture with a fork. To this, add the onion, cilantro, tomatoes (if you are using them), half of the garlic, and half of the jalapeños and combine. Season to taste with salt, pepper, and half of the lemon juice. Mix well. Place the reserved pit on top, cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring).

Nutrition Facts : Calories 176, Fat 14.8, SaturatedFat 2.1, Sodium 8.9, Carbohydrate 12.3, Fiber 7.2, Sugar 1.6, Protein 2.5

GUACAMOLE WITH GARLIC SCAPES

Guacamole with Garlic Scapes image

An extra garlicky dip or spread recipe that can be easily modified to meet your needs.

Provided by ENV

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 5m

Yield 2

Number Of Ingredients 4

Ingredients

1 ripe avocado
2 medium garlic scapes, tops trimmed and stems finely chopped
½ lemon, juiced
salt and ground black pepper to taste

Steps:

Combine avocado, garlic scapes, lemon juice, salt, and pepper in a bowl and mash together with a fork. Adjust seasoning to your taste.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 12.6 g, Fat 14.8 g, Fiber 8.1 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 0.7 g

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