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easy munchables
beyond chips and pretzels
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2 3 4
continued from page 2
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guacamole
 A
slightly-tweaked version of a recipe shared
on the boards, this dip is
a nice change from the usual tomatoe-y guacamole
dips I’ve made in the
past – it features simple, yummy flavors and a beautiful bright green
color. Anyone who needs their tomato fix can always scoop up some salsa
and mix
the two dips for themselves. This dip's delicious with tortilla chips, of
course, but for a healthier alternative, I like pita bread. You can
also chop up some raw veggies to serve alongside it.
ingredients
6 small ripe avocados
1/3 cup fresh-squeezed lemon juice (you’ll need a lemon or two,
depending upon how big they are)
4-5 cloves garlic (go easier on the garlic if you’re not a huge garlic
fan … when working with raw garlic, it’s never a bad idea to add a
little bit at a time, to taste)
salt and pepper
1 Mince the garlic as finely as possible.
2
Wash the avocados and dry them. Cut each avocado lengthwise all the
way around. Now make a perpendicular score through the skin only (don’t
cut all the way through the fruit). Gently twist and turn to loosen the
pit – the two halves should separate fairly easily assuming you’ve
selected ripe fruits. Pull out the seed. Peel off the avocado skin.
3
Place the avocados in a mixing bowl and mash them up (I like to use a
potato masher, but a fork works fine too). Add the lemon juice and
minced garlic and stir it all up until well-combined. Season to taste
with salt and pepper. Serve right away, or pop in a pit, cover tightly
with plastic wrap, and refrigerate.
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