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 lemon1/2 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.