A fresh, chunky, and easy-to-make dip that would leave your guests cleaning out the entire bowl!
Preparation:
10mins
Cooking:
40mins
Total:
50mins
Serves:
6
Ingredients
For Roasted Garlic:
1garlicwhole head
1 ½tbspextra-virgin olive oil
For Guacamole:
3avocadosfully ripe and medium-sized
⅛cuplime juicefreshly squeezed
⅓cupfresh cilantrochopped
2tbsproasted garlic
1shallotminced and medium-sized
2jalapeno chilessmall, halved, stemmed, seeded, and minced
1tspsalt
Instructions
Roasted Garlic:
Preheat your oven to 375 degrees F.
Slice off the top of the garlic to expose the cloves and rub cloves with olive oil.
Place the garlic head cut side up on a sheet of heavy-duty aluminum foil and wrap the garlic securely inside the foil.
Place in the oven and roast for 30 to 40 minutes until the garlic feels very tender or looks to be a deep golden color. You can determine this by squeezing the foil carefully with an oven mitt or heat proof pad.
Remove the foil from the oven and let it cool to room temperature.
After the garlic has cooled, unwrap the garlic and remove the skin. Then chop it up finely.
Cover the glass bowl and refrigerate it in the meantime.
Guacamole:
With a sharp knife, half the avocados lengthwise and twist the halves to separate them.
With a spoon, scoop out the avocado pits and discard them. Scoop the flesh onto a mixing bowl.
Pour the lime juice over the avocado flesh.
Using a fork or a potato masher, lightly mash the avocado until it is still slightly chunky.
Stir in the cilantro, roasted garlic, shallot, jalapeno, and salt. Once you're through, serve the guacamole immediately with corn tortilla chips. Enjoy!