Guacamole is a well-known avocado dip. Many of you will agree. I agree too. I serve it as a dip when we have visitors. However, when I am alone, I like to have my guacamole as a one inch thick spread on some crisp bread.  A couple of those is one of my favorite summer lunches.

Guacamole is one of those foods that surprised me by their simplicity when I made the first time. It’s something that you can’t get wrong. Even on your bad kitchen days.
I have never tried any other recipe than Ina Garten’s. I found this one so good right from the beginning that there was no need to experiment. Guests have praised this guacamole too.

Perhaps there is just one thing I like to point out: raw onion and garlic I can only have in tiny amounts (especially when I eat it at lunchtime) as I will have their taste in my mouth for the rest of the day. I go a little easier on them when eating it earlier in the day. But otherwise it is just what you need: full of flavor, still raw with all the ingredients. Filling, yet light on the stomach. Extremely tasty and healthy. Just right up my alley. For all these reasons, I put the guacamole inch-thick on my crisp bread.
In her book and on the Food Network website the recipe uses 4 avocados. I found that too much (even when we have guests who would only eat it as a dip) and made adjustments toward one avocado. It can easily be doubled or tripled or use the original recipe with 4 avocados.
In any way, it will be yum!! That I can promise you.

adapted  from Ina Garten’s The Barefoot Contessa Cookbook
1 ripe avocado
1 tablespoon fresh lemon juice
1 teaspoon red onion, finely chopped
1/2 teaspoon garlic, minced
2 dashes hot sauce (I use Tabasco)
2 tablespoons fresh tomatoes, deseeded and finely chopped
salt and pepper to taste
Serves 1-2

Cut the avocado in half, remove the pips. Scoop the flesh out of their shells into a medium bowl. Mash with a fork. Immediately add lemon juice, Tabasco sauce, onion, garlic, salt, and pepper and stir well. Add the tomatoes. Mix well and taste for salt and pepper.

The Barefoot Contessa Cookbook


  1. They are called Finn Crisps 🙂
    Just went to check out your blog and really like it. It’s bookmarked for regualr visits!

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