When I was younger, my mother gave me the recipe for this dip, and I’d like to pass it along to everyone who appreciates fresh, spicy, chunky guacamole. Enjoy!
| Prep Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ripe avocados
- 1 (8 ounce) package cream cheese (such as Philadelphia®), softened
- 2 Roma tomatoes, diced
- 4 serrano peppers, finely chopped
- 3 jalapeno peppers, finely chopped
- 2 tablespoons finely chopped Hatch green chile peppers (Optional)
- 3 hot yellow chile peppers, finely chopped (Optional)
- 1 lime, juiced
- 1 teaspoon garlic powder, or more to taste
- 5 drops hot pepper sauce (such as Tabasco®)
- salt to taste
Instructions
- Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
- Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.
- You can use lemon juice instead of lime.
- You can use Louisiana(R) Hot Sauce instead of Tabasco(R).
- For a less chunky dip, use food processor to chop peppers only.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 123 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I wanted to give this a rating, but I didn’t follow all Julia’s recipe because we don’t care for spicy, or hot peppers. However, I did need to use up some avocados, and I wanted to use cream cheese too. I just used sweet peppers instead, it’s a versatile recipe, just add what seasonings you prefer such as garlic, onion, cilantro etc. Fresh tomatoes and fresh cilantro and lime make it delicious.