Monday night football and munchies go hand in hand. My snack of choice is guacamole because it can be prepared in just a few minutes and is so flavorful, you won't need to snack on much else. These three recipes are unique variations on the classic Mexican dip such as adding goat cheese, chopped artichoke hearts or even sweet lobster. Serve your game day guacamole with tortillas chips or carrot sticks.
Chipotle-Goat Cheese Guacamole
Courtesy of Dos Caminos
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
4 oz. crumbled goat cheese
2 tbsp. chopped canned chipotle chilies
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl. Add the avocados and gently mash them with a fork until chunky-smooth. Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings. Serve with warm corn tortilla chips.
Artichoke Guacamole with Toasted Pine Nuts
Courtesy of Dos Caminos
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 cup marinated artichoke hearts, chopped
¼ cup toasted pine nuts
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl. Add the avocados and gently mash them with a fork until chunky-smooth. Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings. Serve with warm corn tortilla chips.
Lobster Guacamole
Courtesy of Dos Caminos
2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
Japanese pickled ginger for garnish (Optional)
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl. Steam, cool and pick meat from lobster and rough chop. Then add to bowl. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings. Add Japanese pickled ginger for garnish (optional). Serve with warm corn tortilla chips.
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