Holy Moly: Guacamole

Squashed avocado is a perennial favorite dip for young and old, and avocados ripen in various countries at several times during each year.

Avocado contains at least a little of vitamins A, B1, B2, B3, B5, B6, C, E, magnesium, manganese, copper, iron, zinc, and phosphorous. There’s quite a bit of potassium. They’re also packed with monounsaturated fatty acids and fiber.

Here’s my favorite guacamole recipe. I warn you: each of the three women in our family has a different favorite recipe. Maybe you’ll use this as a starting point to settle your own “best guacamole” formula.

Olé Guacamole


makes about 2 c


3 – 4 avocados, depending upon size
juice of 1 lime
2 TBSP minced fresh cilantro
1 TBSP finely-chopped onion or scallion
1 clove minced garlic
1 tsp salt
1 tsp dried or chopped fresh hot peppers (to your taste)

Mash the avocado meat and stir in other ingredients.

Grab a chip and taste. Adjust salt and hot pepper.

If you prefer to avoid additive-laden (but so good!) commercial chips, use last week’s cracker recipe to scoop this dip. For fun, roll the cracker 1/16″ thin instead of 1/8″ to make a baked chip. You can also replace half to all the almond flour in the cracker recipe with cornmeal or masa harina that you’ve ground fine, but this removes the paleo-friendly nature of the cracker.