You can’t have a party without dip, and the undisputed king of party dips is guacamole. Here, I adapted the Chipotle recipe slightly and dressed it up for a holiday party with some pomegranate seeds, pumpkin seeds, and queso fresco. It’s a little festive red, white, and green to elevate something ordinary into a holiday-worthy appetizer.
Tips for storing guacamole
I’ve tried many different methods for storing guacamole to keep it from getting brown – keeping the avocado pit with the guacamole, adding lemon juice on top, etc. They’ve never worked for me. My favorite trick is to place the guac in an airtight container, put a layer of plastic wrap over the guac and press it down firmly, and then pour a tiny layer of water on top. The weight from the water will keep oxygen from oxidizing the guac and turning it brown.
When you’re ready to serve, just pour off the water, remove the plastic wrap, and give the guacamole a quick stir.
Ingredients – guacamole
- 2 ripe Hass avocados
- 1/4 cup red onion
- 1/4 teaspoon sea salt
- 2 teaspoons lime
- 2 tablespoons cilantro leaves, roughly chopped
- 1 jalapeño, de-seeded and finely chopped
Ingredients – guacamole toppings
- 1 tablespoon queso fresco
- 1 tablespoon pomegranate
- 1 tablespoon roasted pumpkin seeds (pepitas)
- 1 teaspoon cilantro leaves, finely chopped
- Cut each avocado in half and gently remove the pit. Cut each half into large cubes.
- Place avocado in a large bowl along with onions, jalapeño, cilantro, salt and lime juice. Stir everything together gently until guacamole resembles your desires texture.
- Spoon guac into a serving dish. I used a molcajete. Just before serving, sprinkle the cotija cheese on top of the guacamole, then the pomegranate seeds, then the pumpkin seeds. Sprinkle more cilantro on top if desired. Enjoy!