When it comes to party appetizers, my Mom has it on lock. She knows how to whip up a tasty snack on the spot and still make it look like she’s having the time of her life mashing a billion avocados in a humongous ceramic bowl. As you may have guessed, I love hosting.
When it comes to having people over, I just try to channel my inner Mama T and buckle down for the long haul. Hosting can be exhausting. There’s always something that can go wrong, burn, or explode, so you really have to be prepared for any scenario. For example, when cooking bacon in the oven the grease can create a lot of smoke… and may set off a few fire alarms. (I discovered this the hard way last night).
When I have people over, I can usually be found in the kitchen whipping up whatever I’ll be serving, so while they’re waiting with grumbling stomachs and hopefully full wine glasses, I like to toss out this guac with a mix of blue and yellow corn tortilla chips and watch it get devoured in a matter of minutes. Guac and chips is probably the most basic and simple crowd pleaser there is and when it’s homemade, it gives it that much more oomph. Plus it’s vegetarian and gluten-free, so all of my friends and family can gnosh on it without me having to make a specific version to fit everyone’s diets. Basically you can’t go wrong by following the Mama T guidebook and the first step to being the host or hostess with the mostest is this amazing guacamole.
Serves around 8 guests.
- 4 large ripe avocados
- 1/4 red onion
- 8 oz pico de gallo
- 2 cloves garlic
- 2 limes
- 1/4 cup cilantro leaves
- 1/2 tsp cumin
- 1 tsp Lawry’s Seasoned Salt
- 1/2 tsp salt (add more if you’re feelin’ it)
- 1/2 tsp cayenne pepper
- pinch paprika (for color)
- pinch pepper
Kitchen Tools: pastry blender (optional)
Cut avocados in half and remove pit then use a small knife to cut each half into cubes inside the skin. .Be careful not to cut all the way through the skin. Spoon out the cubes into a large mixing bowl. Mash with pastry blender or a big fork. Mince garlic and finely dice red onion. Chop cilantro leaves.
Squeeze in the juice from your limes and stir into the mashed avocado. Combine all ingredients including spices in the bowl and mix thoroughly. Add more salt if you’re feelin’ it and top with a sprinkle of paprika. Serve with tortilla chips or a very large spoon.