Best Creamy Guacamole Recipes

CREAMY, SPICY GUACAMOLE

Steps:

• Mash avocado in a large bowl. Stir tomato, green onions, lime juice, salsa, garlic, sour cream, vinegar, cayenne pepper, and cumin with the mashed avocado until evenly mixed; season with salt and black pepper.
• Cover bowl with plastic wrap and refrigerate until the flavors blend, about 30 minutes.

CREAMY GUACAMOLE WITH GARLIC

Steps:

• Beat avocado with lime juice in a small mixing bowl; add salsa, cream cheese, garlic, salt, and hot pepper sauce. Transfer mixture to a food processor; blend until smooth.

CREAMY GUACAMOLE

Steps:

• In a small bowl, beat avocado with lime juice until smooth. Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth. Serve with tortilla chips. Store in refrigerator.

GRILLED HALIBUT WITH CREAMY GUACAMOLE SAUCE

Steps:

• Halve the avocado and reserve one half, rubbed with the lemon juice. In a blender puree the remaining avocado half, peeled, the lime juice, 2 tablespoons of the water, the scallion, the cumin, the cayenne, the sour cream, and salt and pepper to taste, scraping down the sides of the blender, until the sauce is smooth. Transfer the sauce to a small bowl and stir in enough additional water to thin the sauce to the desired consistency.
• Grill the halibut, brushed generously on both sides with the oil, in an oiled ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 4 to 5 minutes on each side, or until it just flakes. Arrange the steaks on 2 plates, nap them with the sauce, and garnish each serving with the reserved avocado, peeled and sliced thin, fanning the slices, and the lime slices. Sprinkle the plates with the tomato.

CREAMY AVOCADO WITH BACON DIP (GUACAMOLE)

Steps:

• Pit, peel, and mash the avocado with a fork.
• Blend in the lemon juice, blending well and then add the sour cream, blending well.
• Mix in all the rest of the ingredients, blending well.
• Garnish with cilantro.
• Cover and chill.

CREAMY GUACAMOLE

Steps:

• Husk 3 tomatillos. Cook in boiling water until tender, 2 to 4 minutes; drain, chop and transfer to a food processor. Halve, pit and chop 3 ripe avocados; add to the food processor along with 1/4 cup each sour cream, cilantro and mint, 1 grated small garlic clove, 2 teaspoons jalapeno hot sauce, the juice of 1/2 lime and 1 teaspoon kosher salt. Puree until smooth. Transfer to a bowl and season with more salt and cayenne.

CREAMY GUACAMOLE

Steps:

• Peel the avocados and remove the pits, reserving one for garnish, if desired, and place the flesh in a bowl.
• With a fork, gently mash the avocados, leaving some small chunks.
• Add remaining ingredients, mix well.
• Serve in a bowl garnished with reserved pit.

LIGHT AND CREAMY GUACAMOLE

Steps:

• Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid.
• Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl.(Can be prepared 6 hours ahead. Cover and refrigerate.)
• Place guacamole in center of platter. Surround with carrots, jicama and radishes. Garnish with cilantro sprigs.

CREAMY GUACAMOLE DIP

Steps:

• soften cream cheese at room temperature or microwave for 20 seconds.
• mashed avacados dice onion and chop tomatoes.
• combine all ingredients.
• chill 1 hour.
• serve with nacho chips and enjoy!

CREAMY GUACAMOLE-STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; process in food processor with avocado, juice and mayo until smooth.
• Stir in peppers; spoon into egg whites.
• Insert crackers into filling; top with cilantro. Keep refrigerated.

CREAMY SPICY GUACAMOLE

Steps:

• 1. Mash the avocados in a shallow bowl. Add the rest of the ingredient. Taste and adjust if necessary. Serve it with corn tortilla chips.
• 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Nrqix4CF4Dw8

GREEN CREAMY GUACAMOLE

Steps:

• Mash avocados in medium bowl.
• Add remaining ingredients; mix well.

REALLY EASY AND GOOD CREAMY GUACAMOLE

Steps:

• In a small mixing bowl, beat avacado with lime juice add the cream cheese, Worcestershire sauce, salt and hot pepper sauce; beat until smooth serve with tortilla chips store in the refrigerator.

QUICK AND CREAMY GUACAMOLE

Steps:

• Cut the avocado into chunks and place in a blender; add the remaining ingredients. Cover and process until smooth. Refrigerate leftovers.

CREAMY GUACAMOLE SPREAD

Steps:

• In a blender, combine the first seven ingredients. Cover and process until blended. Serve with crackers or vegetables.

CREAMY GUACAMOLE DIP

Steps:

• 1. Blend the avocado, sour cream, cream cheese and salsa until desired consistency in a bowl which has a lid. Mix the spices together, then blend into the guacamole mixture. Cover with lid and refrigerate for a least 1/2 hour before serving.
• 2. ***Note** salsa is optional can add a little more sour cream to make it creamier and/or a little more cream cheese.

CREAMY ZESTY LIME GUACAMOLE

Steps:

• Mix ingredients until blended.

MOVIE NIGHT NACHOS WITH CHORIZO & CREAMY GUACAMOLE

Steps:

• First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
• Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
• To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
• Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
• While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!

CREAMY SPICY GUACAMOLE

Steps:

• Mash the avocados in a shallow bowl. Squeeze lime juice over to prevent browning. Add the rest of the ingredient. Taste and adjust to your liking.
• Serve it with corn tortilla chips or as a condiment for burgers, sandwiches, etc.

CREAMY GUACAMOLE & SHRIMP APPETIZERS

Steps:

• Pour half the lemon juice over shrimp in small bowl; toss to coat. Refrigerate 15 min.
• Meanwhile, mix mayo, honey and remaining lemon juice in medium bowl until blended. Add avocados, tomatoes, onions, parsley and garlic; mix lightly.
• Drain shrimp. Add to avocado mixture; mix lightly. Serve with crackers.