The ancient Aztecs probably didn’t know about the health benefits of the avocado when they created guacamole dip back in ancient times, but they did know how to make a great snack. (They are the people credited with creating chocolate and hot cocoa, after all!)
The Aztecs enjoyed the spread — called “ahuaca-mulli,” or “avocado spread” — seasoned with the exact same ingredients that we know and love today.
Guacamole is a delicious dip that is not only bursting with fresh flavor but also with healthy nutrients. Unlike other party dips, guacamole is loaded with healthy monounsaturated fats that can lower your bad LDL cholesterol levels, making it a heart-healthy dip or spread.
They loved it so much that it was a vital, protein-packed part of their diet, which they even believed to be an aphrodisiac! While that benefit may or may not be true, avocados do contain over 20 vitamins and minerals.
But most people don’t love guac for its nutrients, but rather for its creamy smooth texture and the delicious combination of onions, garlic, tomatoes and lime that give it that signature Southwest salsa flavor.
Guacamole has become so beloved across the United States that it even has its own national holiday, which you can celebrate on September 16 of each year.
Whether you are celebrating National Guacamole Day or any other event, from football parties to Cinco de Mayo or even just TGIF, a big bowl of guac and chips are the perfect way to unwind when paired with a margarita or Corona.
If you are looking to cut a few calories, sliced veggies like carrot chips, cucumbers and radishes are a healthy and crunchy substitute for chips.
And don’t just save your guac for dipping! It tastes great spread on your favorite sandwich, layered on top of a crunchy slice of toast or mixed into a green salad. You can even enjoy it on eggs in the morning or on tacos a night. Any time of day is the right time for a dollop of the green goodness of guacamole!
Serves 4-6 servings
- 4 ripe Hass avocados
- 3 garlic cloves, finely minced
- 1 serrano pepper, seeds removed and finely diced
- 1/2 onion, finely diced
- 1 Roma tomato, finely diced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sea salt (to taste)
- Freshly grated pepper (to taste)
- 1/4 cup pepitas, toasted
- Slice avocados in half, remove seed and score each into 1/2 inch pieces. Discard skins.
- Place the avocados In a large bowl. Add the minced garlic, serrano pepper, grated onion, tomato, lime juice, and salt and pepper.
- Mash with a potato masher, leaving some pieces a little chunky.
- Taste and adjust seasonings.
- Garnish with toasted pepitas
- Serve with assorted tortilla chips.
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