Holy Moly, Guacamole!

With Cinco de Mayo just around the corner, I thought I’d post my new-favorite recipe: Holy Moly, Guacamole! Alright, it’s not actually called “Holy Moly Guacamole”, but it’s so dang good that I can’t help but think to myself, “holy moly–this is INCREDIBLE!” every time I eat it. I got this recipe from a friend and it really is the best guacamole I’ve ever had.

This is your classic guacamole, with a few twists that really set it apart. It has two “secret” ingredients (curry powder and chopped dates) that really highlight the sweet and spicy flavors that I always seem to crave. This recipe makes about 3 cups of guacamole, plenty for sharing. Which is a good thing, because once your friends get a taste of it, you’ll be doing a LOT of sharing!

GuacamoleDip

Guacamole

3 medium avocados, pitted and chopped
1 Tablespoon lime juice
2 teaspoons curry powder
1 teaspoon salt
2 cloves garlic, crushed or pressed through a garlic press
2 Roma tomatoes, seeded and diced
1/4 cup red onion, diced
2 Medjool dates, diced (could use any dates)
2 Tablespoons fresh cilantro

Put the avocados in a bowl and smoosh them around a bit with a spoon until you reach your desired consistency (chunky or smooth–I like mine mostly smooth with a few small chunks). Add the rest of the ingredients to your avocados and stir to combine. Serve with chips (Juanita’s are my favorite brand) or veggie slices for dipping. You may even want a Margarita on the side 🙂

*Tip* Leave one of the avocado pits in your guacamole–it will help keep it from turning brown. Store leftover guacamole (if there IS any left over!) tightly covered in the fridge.