I didn’t fact check the stats but I’m pretty sure that a majority of households across the country will be grilling this Sunday for Father’s Day! Whether dad’s favorite is a juicy, medium-rare steak, robust barbequed ribs, or a burgers and hot dogs All-American guy, you’ll want a few simple, but sensational sides to round out the festivities and an appetizer or dip to keep the hungry masses at bay while the aroma of meat sizzling on the grill whips everyone into a salivating frenzy.
Whether its football season or summer backyard grilling, guacamole is the #1 dip and a must-have at our house. There are many different kinds of avocados, but the variety generally preferred for guacamole is the pebbly-skinned Hass. Fortunately, California has ideal conditions for growing the creamy rich Hass avocados and we’re blessed with a year-round supply of the nutritious velvety fruit.
With Don’s emergency hospital stay last week and the upcoming procedure looming, this year’s Father’s Day is heavy with significance. I like to keep the tone light here, so suffice it to say that the Young Baker and I are grateful to modern medical technology for making this a Father’s Day to truly celebrate. Always with a low-sodium and heart-healthy diet in mind, I now make my own chips from corn tortillas – I love the blue corn tortillas at Trader Joe’s for an added pop of color, and I use more lime as a replacement for salt to flavor the guacamole.
Guacamole with Blue Corn Chips
Guacamole is a snap to make and, even at its simplest, packs so much more flavor than pre-made. If you’re in the habit of grabbing a container of the stuff, take a few minutes to put your own signature touch on this #1 Dip.
3 small or 2 large Hass avocados
2 tablespoon red onion, finely chopped
2 tablespoon fresh cilantro, chopped
1 jalapeno, seeded and finely chopped (optional)
dash of cayenne
juice of half lime
salt to taste
4 blue corn tortillas
1 tablespoon canola oil
red pepper flakes
Yield: approx. 1 ½ cups
Stack the tortillas and cut into 6 triangles. Mix canola oil with a sprinkle of red pepper flakes and brush tortillas with oil. Bake in toaster oven set at 300 degrees until crisped, about 5 minutes.
Cut avocados in half lengthwise, give a little twist to separate the halves. Remove the pit. Scoop out avocado into a glass or ceramic bowl. Using a fork, coarsely mash. Add the red onion, jalapeno (if you like it hot), cilantro, and lime. Blend until mixture is creamy but with little chunks of avocado. Add salt to taste and more cayenne if desired. Garnish with the pit, cilantro sprigs, and/or sliced lime.
Serve surrounded with blue corn chips. I like to have a dab of guac and a bit of salsa in each bite, and have found that serving them together prevents the inevitable “salsa on the shirt” incident.
How simple is that! And, you’ve made your own crispy, fiber-packed blue corn chips with less fat and salt than any packaged brand.
Enjoy 🙂
I’d love to know: What’s your favorite twist on guacamole?
pachecopatty
June 13 at 1:09 pmI just love guacamole with chips and your lovely sunny photos are captivating me, this is going on the Father’s Day menu:-)
Faith
June 13 at 5:05 pmGuac is definitely a favorite of mine, and yours looks great! And you’re right, we’re planning to grill out on Father’s Day! 🙂
Correen
June 13 at 7:40 pmLove how you’ve presented the guacamole dolloped on top of salsa…scoopable and less un-double-dippable..ha!
Monet
June 13 at 8:46 pmRyan isn’t a dad yet…but his favorite dip is certainly guacamole (and I know my own dad love it too!) Thank you for sharing such a family favorite. I want to get into my kitchen now and bring out a bowl of chips. I hope you are having a beautiful and bountiful Monday!
Angie's Recipes
June 13 at 8:50 pmo gosh…the dip looks insanely great and tasty! Blue corn chips look nice too.
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June 13 at 9:36 pmI LOVE guacamole! I put a pinch of sugar in mine and lots of garlic. 🙂
I hope everything goes well with Don… you will be in my thoughts and prayers.
Jeanette
June 14 at 11:31 amWhat a gorgeous presentation for guacamole – nothing better than homemade guacamole and chips! Hope you are able to savor the blessed time this Father’s Day with Don and that his procedure goes smoothly.
Magic of Spice
June 14 at 9:09 pmI wish I had some of this now…I am an avocado fiend and adore all things guacamole. Looks like the perfect snack 🙂
And I hope Don is doing better…wishing him the best with the procedure.
Hugs!
Erin @ Dinners, Dishes and Desserts
June 15 at 10:47 amGuacamole is definitely a favorite here! And you know what? We will be grilling Ribs on Sunday!
Adora's Box
June 15 at 10:59 amLovely way you’ve put the guacamole and salsa together. All it takes is one scoop. It is so nice and sunny down there and it is so grey and gloomy here in London. No barbecues on Father’s Day. I was laughing at your comment on my lumpia. Did you get to taste avocado ice cream?
Priscilla
June 16 at 10:52 pmThanks for your kind comments! Avocado lovers unite 🙂
@Adora – I don’t recall having avocado ice cream, but avocados + cream, Oh My!
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June 15 at 8:45 pmThis looks delish, I love blue corn chips too! I dont even know if I could taste the difference blind folded but I always eat those first.
Carolyn
June 16 at 4:49 amI hope we have weather good enough for grilling! I love a good guac and this looks like a good one!
RavieNomNoms
June 16 at 7:41 amI love blue corn chips too, I actually prefer them to the normal corn chip. I am also a big fan of guacamole! I would eat that dip every single day!
Emily @Cleanliness
June 16 at 11:47 amThis looks beautiful.
I love the blue corn chips.
And in my second life, I hope to be an avocado 😉
Sandra
June 19 at 1:14 pmNow I wish I had added gauc to the menu today.
kita
June 20 at 7:34 pmI love the looks of this dip! Most of our guests wouldnt have been brave enough to try the guacamole – but my father and I would!