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Roasted Garlic Guacamole with Help-Yourself Garnishes

March/April 2010

Your rating: None Average: 4.2 (32 votes)

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.)



READER'S COMMENT:
"A gal made this for cooking club. This is the ultimate party appetizer.... serve with ice cold margaritas... the salt and garlic make it the best guac recipe ever. You can't stop eating it. 5 stars "
Roasted Garlic Guacamole with Help-Yourself Garnishes

Makes: 4 cups guacamole, for 16 servings

Active Time:

Total Time:

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

  1. 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.
  2. 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)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 4 fat


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