Chips and dip, ammiright? I love them. Any idea of not eating too much goes out the window pretty quickly when there are chips and dip involved. Salty, crunchy chips meet creamy, or cheesy, or spicy, or…whatever. I don’t care. Just pass it over.

Guacamole is one of those magic dips that is versatile enough to double as a condiment, and even as a salad topping. Really, the possibilities are endless for this super healthy dip that is traditionally made with avocados, jalapenos, cilantro, and lime juice.

I’ve searched for what seems like forever for the perfect Guac recipe, and thanks to my big brother and and sis-in-law’s recipe, I think I’ve finally found it. It seems like every time I’ve tried to make guacamole in the past, it just didn’t have enough flavor. It seemed bland and had no depth. Turns out, I just needed to simplify my recipe and go back to (almost) basics. I guess older siblings sometimes know what they’re talking about, huh?

How to Make the Perfect Guacamole:

Grab 6 avocados and a large, sharp knife (such as a chef’s knife). Slice, pit, and cube the avocado, removing the cubes into a large bowl with a spoon. For step-by-step instructions on how to seed and slice an avocado, visit this post from my friend over at My Fearless Kitchen. Don’t be intimidated! It’s really easy once you get the hang of it! Instead of just slicing the avocado like she suggests, cut it into a diamond pattern by first slicing in one direction and then the other for this recipe. And there’s no need to be extra careful when you’re spooning it into the bowl; you’re just going to be mushing it all anyway.

Once you’ve got all of the avocado into the bowl, add the other ingredients: diced tomato and onion, finely minced garlic-I like to use a garlic press-, the juice of two limes, diced jalapeno, and some chopped cilantro. Using a fork, start mashing it all together. Once you’ve got it started, add some sea salt or kosher salt. Mash and mix a little more, and keep doing this until you’ve got the consistency and salt level you want. Dig in with some tortilla chips or spoon it on to your taco or salad! Enjoy!

Looking for other Mexican inspired recipes? Try one of these!:

Instant Pot Pork Carnitas

Creamy Chicken Enchiladas

Zucchini and Hamburger Taco Skillet

Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing

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Easy Guacamole

Your search for the perfect easy Guacamole ends here! The perfect dip, condiment, and salad topper, this traditional recipe is sure to become a favorite!

Course Appetizer, Side

Cuisine Mexican

Keyword Avocado, Mexican, Vegan, Vegetarian

Prep Time 20 minutes minutes

Servings 8 people

Author Meagan - The Crossroads Cook

Ingredients

• 6 Avocados
• 2 Roma Tomatoes
• 1/4 White Onion, Chopped
• 1 Jalapeno, Diced
• 2 Cloves Garlic, Minced
• 2 Limes, Juiced
• 3 Tbsp Fresh Cilantro, Chopped
• Sea Salt or Kosher Salt, To Taste

Instructions

• Pit and cube 6 avocados. Using a spoon, scoop pieces into a large bowl. Add the juice of 2 limes, diced tomatoes, onions, and jalapenos, along with the garlic and cilantro.
• Using a fork, mash all of the ingredients together. Stir in some salt and taste for seasoning. Continue mashing until the guacamole reaches the desired consistency.

The post Easy Guacamole appeared first on The Crossroads Cook.

Ya’ll, I love a good party. I really don’t care what the reason is. Celebrating a holiday? Cool! Birthday, game day, graduation, family reunion, Taco Tuesday? Let’s do this! It can literally just be a few loved ones gathering, and I’m all in. Don’t get me wrong, like any good introvert I love (read: need) my alone time, too, but I also really just love celebrating life and being around the people I care about.

The only problem is that when I host a party, or when I go to a pitch-in of some sort, I tend to….overdo….it a little on the food. I can’t help it! I love to cook and bake (I know, I know…it’s shocking. But there it is.), I love sharing the food I make with others, and I love trying out new recipes and seeing if other people like them as much as I do. All this means that I end up spending A LOT of time cooking before pretty much any gathering I attend. I honestly don’t mind, I wouldn’t do it if I did, but it does cause it’s own set of problems. Since punctuality isn’t one of my God given strengths, this tendency to do too much often makes me even later than I usually would have been otherwise. Then there’s the clean-up. So. Many. Dishes.

And then the heavens opened up and this dip came across my radar. My cousin made it for one of our family gatherings, and I learned fast that the stuff is addicting. You know that slogan from the popular chip company, “You can’t eat just one!”? Well, that is definitely the case here. It’s so good that since I started making it I have people constantly requesting I bring it to gatherings. And you won’t believe how easy it is!! You dirty up a mixing bowl and a spoon. That’s it. No measuring, no dicing or chopping, no anything other than opening up the ingredients, dumping them in the bowl, and mixing them up. Then attempting to not eat it all in one sitting. Oh, and don’t let the jalapeno in the title scare you off! I promise it isn’t spicy unless you want it to be!

So, the instructions. Are you ready for this? Here we go: mix all of the ingredients in a bowl. Serve immediately with tortilla chips or refrigerate and serve later. Your choice. If you like things more spicy, add the whole can of jalapenos. If you are like me and like it a little more mild, or are making it for a crowd that you’re not sure about, add less (I usually add about a tablespoon of them and stop at that…using the spoon I’m mixing the dip with so I’m not dirtying up another spoon). And you’re done! Party on!

This post is sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own. 

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Corn Jalapeno Ranch Dip

Zesty, flavorful Creamy Corn Jalapeno dip is the perfect dip to make for any tail gate, pot-luck, party...or even just a movie night snack! It's so quick and easy that it is sure to become one of your go-to recipes!

Course Appetizer, Snack

Cuisine American

Keyword Cheese, Corn, Dips, Jalapenos, Ranch, Sour Cream

Prep Time 5 minutes minutes

Servings 12 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 24 oz sour cream
• 2 envelopes ranch dip mix
• 2 cans southwest or fiesta style corn drained
• 1 can diced jalapenos drained
• 2 cups shredded cheese Colby, Mexican Style, or Cheddar

Instructions

• Combine all ingredients in a large mixing bowl. Serve immediately or later with tortilla chips; refrigerate until ready to serve.

Notes

You can adjust the amount of jalapenos to your personal taste; I typically only add a little over a tablespoon.

The post Corn Jalapeno Ranch Dip appeared first on The Crossroads Cook.