Best Dr Bbqs Roasted Garlic Guacamole Recipes

Roasted Garlic Guacamole (Dr. BBQ Lampe) image

Provided by gailanng

Categories Avocado

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

3 ripe avocados
1 head roasted garlic
2 jalapenos, roasted and peeled
1/4 cup finely chopped red onion
1/3 cup finely chopped cilantro
2 plum tomatoes, seeded and chopped (optional)
2 lemons, juice of
salt and pepper, to taste

Steps:

Halve the avocados, removing two of the pits and setting aside the third. With a large spoon, scoop out the flesh into a medium glass bowl.
Over a cutting board, squeeze the head of roasted garlic to remove the cloves. Roughly chop them, and set aside. Halve the roasted and peeled jalapenos, removing the top and some or all of the seeds, depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside.
Mash together the avocado mixture with a fork. To this, add the onion, cilantro, tomatoes (if you are using them), half of the garlic, and half of the jalapeños and combine. Season to taste with salt, pepper, and half of the lemon juice. Mix well. Place the reserved pit on top, cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring).

Nutrition Facts : Calories 176, Fat 14.8, SaturatedFat 2.1, Sodium 8.9, Carbohydrate 12.3, Fiber 7.2, Sugar 1.6, Protein 2.5

Garlic Guacamole image

Provided by Brooke the Cook in

Categories Onions

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 avocado
1 jalapeno, minced (seeds removed if you choose, I leave in cuz I like the heat!)
1/4 onion, finely chopped
1 garlic clove, chopped
1/2-1 teaspoon sea salt
1 lemon, juice of

Steps:

Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.

Nutrition Facts : Calories 176.8, Fat 14.8, SaturatedFat 2.1, Sodium 589.4, Carbohydrate 12.9, Fiber 7.2, Sugar 2.1, Protein 2.4

Roasted Garlic Guacamole image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 9

6 cloves garlic, unpeeled
6 medium-large ripe avocados (about 2 1/2 pounds)
1/2 cup coarsely chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice, plus more if necessary
Coarse salt
1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted
3/4 cup Mexican queso fresco or queso anejo, for serving
3/4 cup toasted pumpkin seeds, for serving
3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving

Steps:

In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

DR. BBQS ROASTED GARLIC GUACAMOLE RECIPE image

Categories Side Avocado

Yield 6-8

Number Of Ingredients 9

INGREDIENTS
3 ripe avocados
1 head roasted garlic
2 jalapeños, roasted and peeled
¼ cup finely chopped red onion
1/3 cup finely chopped cilantro
2 plum tomatoes, seeded and chopped (optional)
Juice of 2 lemons
Salt and pepper, to taste

Steps:

Halve the avocados, removing two of the pits and setting aside the third. With a large spoon, scoop out the flesh into a medium glass bowl. Over a cutting board, squeeze the head of roasted garlic to remove the cloves. Roughly chop them, and set aside. Halve the roasted and peeled jalapeños, removing the top and some or all of the seeds, depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside. Mash together the avocado mixture with a fork. To this, add the onion, cilantro, tomatoes (if you are using them), half of the garlic, and half of the jalapeños and combine. Season to taste with salt, pepper, and half of the lemon juice. Mix well. Place the reserved pit on top, cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring). When ready to serve, remove the plastic, mix well and taste (it's best to taste with the chips you'll be serving). If desired, add all or some more of the garlic, jalapeño, and lemon juice. Season with more salt and pepper if needed. Mix well and serve. This is best made at the last minute.