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Roasted Garlic Guacamole with Help-Yourself Garnishes

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  4 cups guacamole, for 16 servings

Rick Bayless’s new 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.

RECIPE INGREDIENTS

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 Cooking.com

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DIRECTIONS

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

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		Roasted Garlic Dishes

Nutrition Facts per Serving
Yield: Yield: 4 cups guacamole, for 16 servings

Calories:

310

Fat. Total:

21g

Protein:

Carbohydrates, Total:

28g

Fat, Saturated:

Fiber:

Cholesterol:

7mg

Sodium:

451mg

% Cal. from Fat:

61%

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Roasted Garlic Guacamole with Help-Yourself Garnishes

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