Tuesday, April 5, 2011

Confetti Gaucamole

This was originally to top the Gazpacho Bites, but I like it better as a dip or quesadilla enhancer (see above).  I knew this was a keeper when Dr. Gooch tasted it.  He "always likes" what I make.  He says.  "It's good," "Nice job", "Mmmm."  But, when he took a fingerful of this dip, he said, "This is freakin' awesome."

So, how could I not share this freakin' awesome Confetti Gaucamole recipe with you.


1 head garlic
3 ripe avocados, pitted and peeled
Juice of 1 whole lemon
1/2 red bell pepper, ribs removed, diced
1/2 yellow bell pepper, ribs removed, diced
6 green onions, sliced
1/2 to 1 teaspoon chili powder
salt and FGP to taste

Roast your head in a 325-degree oven for 30 minutes or longer (the longer the sweeter).

Add the avocados and lemon juice to food processor and process until smooth.  Squeeze garlic out of it's head into the processor and process until fully incorporated.  Add peppers, green onions, chili powder, and salt and FGP and pulse only a few times to mix together.

Serves a party.

©Sweat Bread


buddens said...

that looks amazing!

what kind of tortillas do you use? they look really good! (maybe they're just regular ones and the guacamole is making them look more impressive!)

B said...

I'm definitely trying this one. The green beans recipe was great also! Thanks!

I'm Ann's friend - and stalk both your blogs. ;)

Jordan said...

Buddens, These tortillas are just "run of the mill" tortillas I purchased at Costco!

kathleen said...

May I ask what is FGP? I want to say some type of pepper; however, not sure. Beautiful blog btw:)

Jordan said...

FGP is fresh ground pepper!