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Roasted Garlic Guacamole with Help-Yourself Garnishes

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 cups guacamole, for 16 servings
Rick Bayless's book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. "I like to welcome guests with this guacamole bar," he says. "I start off with a basic guacamole made with roasted garlic and set out bowls of toppings so everyone can customize each bite." (Recipe from Fiesta at Rick's by Rick Bayless; W.W. Norton and Company, July 2010.)

Make Ahead Tip: Cover and refrigerate the guacamole (Step 1) up to 1 day.
For Guacamole:
6 large cloves  garlic, unpeeled
6   ripe medium avocados
1/2 cup  coarsely chopped fresh cilantro, loosely packed
2 tablespoons  fresh lime juice, plus more if desired
1 teaspoon  salt
For Garnishes:
3/4 cup  Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or Romano, finely crumbled or grated
3/4 cup  toasted pumpkin seeds (see Tip)
3/4 cup  sliced pickled jalapeños
1/2 cup  crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
1 16-ounce bag  large, sturdy tortilla chips

Tip: Kitchen Tip: To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Roasted Garlic Guacamole with Help-Yourself Garnishes Recipe at
To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.

To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Cool Summer Dips
 Roasted Garlic Dishes
Nutrition Facts per Serving
Yield:   4 cups guacamole, for 16 servings
Calories: 310
Fat. Total: 21g
Protein: 7g
Carbohydrates, Total: 28g
Fat, Saturated: 4g
Fiber: 6g
Cholesterol: 7mg
Sodium: 451mg
% Cal. from Fat: 61%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Betty Reviewed: 01/18/2014
Love it
Made this and it was great. I did cut it down in size for 2 people. Easy to do. I also put my roasted garlic, cilantro, and added green onions, some lime juice with pulp and put them into my Bella and grinded together. I then just blended it into my mashed avocado and served it with Bagel chips, Cherry tomato halves and fresh mango cubes. I love it with Mango. Sometime, I spray olive oil on Pita or Flour or Corn tortilla and cut apart and bake in oven and serve then hot with this dip.
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