Home » Roasted Garlic Guacamole with Help-Yourself Garnishes
Roasted Garlic Guacamole with Help-Yourself Garnishes
From EatingWell: March/April 2010 — Subscribe to EatingWell Magazine Today!
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.)
4 cups guacamole, for 16 servings
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low sodium | Healthy weight | High fiber | Gluten free |
View Our Nutrition Guidelines »Ingredients
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
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
Preparation
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the guacamole (Step 1) up to 1 day.
- 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.
Nutrition
Per 1/4-cup serving: 310 calories; 21 g fat (4 g sat, 10 g mono); 7 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 451 mg sodium; 505 mg potassium.
Nutrition Bonus: Folate (16% daily value)
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 4 fat
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Recipe Categories
- Health & Diet Considerations
- High fiber
- Healthy weight
- Low sodium
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Gluten free
- Servings
- 8 or more
- Ethnic/Regional
- Mexican
- Meal/Course
- Appetizers
- Type of Dish
- Appetizer
- Ease of Preparation
- Easy
- Total Time
- 30 minutes or less
- Publication
- March/April 2010
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