Grammy Guac

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What You’ll Need

Full Disclosure: I was going to post this for the Super Bowl, but lo, my birthday was last weekend and in all the chaos around it I didn’t have time to make/photograph the process. But the great thing about guac dip is that it’s great for everything.

What you’ll need:

4 Avocadoes
Fresh Grated Parmesan Cheese
1 Clove of Garlic
Chile Flakes
Lime Juice
Preferred Hot Sauce

Sharp Knife
Mixing Bowl
Spoon

First thing you want to do is pit those avacadoes. Slice them around their circumference and pull one side off. To remove the pit from the second half, whack the knife into the pit and rotate it and the pit should pop out.

The most effective method to get the avocado out of its’ skin is the ‘grid’ method. Cut horizontal and vertical lines into the face of the avocado and then grab your spoon and scoop it into your mixing bowl. This method also reduces the amount of mixing you’ll have to do later.

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Gut the Avocado

Now its time to spice this guac up. Press your garlic and add it. Sprinkle 3-4 good shakes of chile flakes and throw in a three-finger pinch of Parmesan cheese.

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Add Parm, garlic and spices

The amount of hot sauce is totally up to you. I’ve found that no matter how much you add, someone isn’t happy. So you do you.

Now for the forearm workout. Stir that guac until it’s got a nice thick consistency. When you think it’s good, test it out and add more spice/parm if you think it’s needed.

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Mix to desired consistency.

Just before you serve it give it a squeeze of lime juice and one last stir and get ready to make another bowl because my money’s on you finishing the first batch before anyone makes it over.

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