Grinch Guac- A bright green guacamole mix topped with a tomato heart that’s just the right size.
December 4, 2023 by Nicole Collins
Today, we’re making Grinch Guac!
It’s Day 4 in our 12 Days of Dips series! And today, we’re making a fresh and delicious guacamole loaded with all the green things. We’ll even finish it with an edible heart that’s just the right size.
This one is so easy. Chop some ingredients, mix them together, and that’s dip!
We’ll start with a couple ripe avocados. Scoop the flesh out of the skin, and give the avocado a quick pre-mash to get it to the consistency you like. That’s it. We’re halfway there.
To flavor the guac, we’re sticking with the theme and only using green ingredients. We’ll add a little minced cilantro. We’ll add a little minced green onion. We’ll add a little minced jalapeno. And, we’ll finish with a squeeze of lime juice. We do need to give this a good pinch of salt (which I know is not green), but it’ll blend right in.
I find this guac to be the perfect balance of bright and refreshing. But if you like a little extra heat and spice, feel free to leave some of the seeds from the jalapeno in the dip. That is not my vibe, but I feel like the grinch would appreciate a little extra spiciness.
To finish the dip, we need to give the grinch a tomato heart. We’ll take a grape tomato, one of the long and ovular ones, and we’ll slice it in half through the center, but with a diagonal cut. Then, we flip the bottom half of the tomato around upward, and you have yourself a pretty little heart. We’ll position that right on top of our bowl of guac, and it’s time to eat.
Now guac is something that you really should not make in advance. It’s best served fresh. But if you happen to have any leftover, here are my top suggestions for storing it. One, store it in a glass container. And two, put a piece of plastic wrap directly on top of the guac in the container before you put on the lid. Oxygen is what causes avocados to brown, so limiting the amount of air that can get to our guac is key. You may get a little layer of brown on top (which is actually perfectly fine to eat), but the guac will stay bright green on the bottom. Any leftovers are perfect for a little avocado toast situation too.
Alright, everyone. Tomorrow, we’re making the most delicious warm creamy amazing dip. You’re not going to want to miss it.
I hope you guys enjoy, and let’s eat!
Serves: about 2 cups Print
2 avocados, peeled and pitted
1 jalapeno, minced (ribs and seeds removed)
¼ cup cilantro, minced
¼ cup green onions, light and dark green parts only, minced (about 2-3 green onions)
juice of ½ a lime
generous pinch of salt
1 grape tomato
Tortilla chips, for serving
In a mixing bowl, mash avocado with a fork to your desired texture. Add jalapeno, cilantro, green onions, lime juice, and salt. Stir to combine.
Holding the grape tomato vertically, diagonally slice the tomato in half through the center. Flip the bottom half upwards to create a heart. Place heart on top of the guac. Serve immediately with tortilla chips!
*This dip is best served fresh.
*You can store leftovers for 2-3 days by storing guac in a glass container and placing a layer of plastic wrap directly on top of the guac before placing the lid on the container. You may have to scrape off the top layer, but it stays bright green below!
*To choose a perfectly ripe avocado, give the avocado a light squeeze with your fingers. You want it to have a little give, but you don't want it to be too soft when you apply a little pressure. Another trick is to pop off the nubbin at the top of the avocado. If it's still green underneath and the avocado has a slight softness when you squeeze it, the avocado is perfect! If it's brown underneath, move on to another avocado.
*If you like a spicier guac, leave in some of the seeds from the jalapeno.