Guacamole Dip

Ingredients:

1. 1 medium tomato, seeded and diced
2. ¼ cup onion, peeled and diced
3. 1 Serrano Chile, seeded and diced
4. ¼ cup of sour cream
5. 1/8 cup cilantro leaves, coarsely chopped
6. 2 tbsp lime juice
7. optional: dash of curry powder or paprika
8. salt and pepper to taste (freshly ground)
9. 3 avocados (just the meat)

Preparation:

1. In a medium to large bowl mash the avocados with the back of a fork.
2. Add Serrano Chile, Onion, and Cilantro.
3. Fold in Sour Cream and Lime Juice
4. Add salt and pepper to taste (optional spices)
5. Dice the remaining avocado into small cubes
6. Fold the diced tomato and avocado into the mixture.
7. Chill or serve immediately (I prefer it served immediately)

I like this dip with a taco or burrito meal and some tortilla chips. You can also cut up fresh sour dough bread and toast it in the oven with a light butter melted and spread on top of it. Serve the bread, dip, and chips (at a party instead of salsa and chips. If alcohol is desired I prefer to drink a lighter beer light Dos Aquis or an alcohol like tequila with some lemon or lime with it to go with this, but that is rare for me.

This goes well as a topping on tacos or burritos or as a side to any Mexican style dish. If you want to spice up the dip you can use a warmer pepper to bring some heat to the party. Substitute the Serrano for a Red Pepper or Habanera Pepper. I would a add a little less of each. Make sure that the seeds and spines are taken from the pepper before adding either to the mix. If you are determined to have a good bit of heat use half the amount of pepper and add it with the seeds and spines. In my opinion this takes away from the flavor of the dip. You can also add Pico De Guillo or serve with side by side with a salsa of con carne dip.

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