Best Pams 2 Beer Guacamole Recipes

Pam's 2 Beer Guacamole image

Provided by pamela t.

Categories Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 large ripe avocados
1 small onion
1 (12 ounce) container small curd cottage cheese
1 ounce green onion dip mix
2 small tomatoes
1 large lemon, juice of (2 T lemon juice)
4 jalapenos, seeds and all
1 tablespoon paprika
1 teaspoon salt
1 tablespoon black pepper
garlic clove, finely chopped

Steps:

Split avocadoes, take out pits (reserving two) and scrape into a bowl. Using a potato masher or fork, smash the avocadoes.
Dice onions, tomatoes and jalapenos. Add seasoning, cottage cheese, and dip mix. Add lemon juice. Place two avocado pits into the guacamole to prevent it from turning brown. Refrigerate for at least 4 hours for flavors to develop. Serve with tostada chips.

Nutrition Facts : Calories 593.9, Fat 50, SaturatedFat 8.5, Cholesterol 8.5, Sodium 641.8, Carbohydrate 33.9, Fiber 23.1, Sugar 4.2, Protein 14.3

Colombian Guacamole image

Provided by Steven Raichlen

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
2 tablespoons chopped serrano chiles with seeds
1/4 cup (or more) water
2 1/2 tablespoons (or more) fresh lime juice
Coarse kosher salt

Steps:

Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.