Avacado dip

I'm particular about my guacamole. I don't think I have ever had a restaurant do it right - seems they (and commercial products) always add all sorts of ingredients to stretch the green goodness. Guacamole should be awesome! You should be able to recognize the goodness (and color) of the avocado. The other ingredients should enhance and complement, pure and simple.

Great guacamole starts with ripe avocados (they should be slightly soft to the touch, leaving a mark maybe, but not too smooshy! If the skin feels as if it might collapse beneath your grip, it's no good)



Other things to consider:
Resist the urge to over mix guacamole, it should have lots of big chunks - texture is great. You could also add fresh tomatoes to this. I love them, I only really have them around in the summer though so I don't call for them here. But that would be a great addition!!
Dip in chips, tortillas, bread, naan or anything

Avacado dip Recipe

Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many stores now sell reheatable naan bread - Trader Joes and Whole Foods, etc., or, stop into your favorite local Indian restaurant and pick up a stack to use for dipping.

1 small white onion, finly chopped
1 clove garlic, minced
4 avocados
juice of 1 lime
1/2 teaspoon salt, or to taste
1/4 tsp cumin powder
1/4 tsp curry powder

naan or flat bread, cut into wedges, for serving

Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp up a bit.

In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a stronger curry flavor? Go for it.
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder on top (a bit of chopped cilantro would look nice as well).
Makes one party platte