Description
Frankenguac is a fun and festive guacamole recipe featuring mashed avocados blended with lime juice, cumin, onions, cilantro, and garlic, then creatively decorated with tortilla chips, sour cream, black olives, and black beans. Perfect as a party dip or appetizer.
Ingredients
Scale
Main Ingredients
- 3 avocados halved and peeled
- 2 tablespoon lime juice
- ¼ teaspoon Kosher salt
- ½ teaspoon cumin
- ¼ cup onions finely chopped
- 3 tablespoons cilantro chopped
- 1 garlic clove minced
For Decorating
- Tortilla chips for decorating and serving
- Sour cream for decorating
- Black olives for decorating
- Black beans for decorating
Instructions
- Prepare the avocados. Place the peeled and halved avocados in a large bowl and add the lime juice to prevent browning; mash them together using the back of a fork until you reach your desired consistency.
- Season the mixture. Add the kosher salt and cumin to the mashed avocado and continue mashing to integrate the flavors evenly.
- Add fresh ingredients. Fold in the finely chopped onions, chopped cilantro, and minced garlic into the avocado mixture to enhance flavor and texture.
- Shape the guacamole. Spread the guacamole into a rectangular shape on a serving platter, creating a base for decoration.
- Decorate creatively. Use tortilla chips, sour cream, black olives, and black beans to decorate the guacamole, making it visually appealing and festive.
Notes
- Use very ripe avocados for the creamiest texture and best flavor.
- To prevent browning, cover guacamole tightly with plastic wrap pressed directly onto the surface if storing in the refrigerator.
- If browning occurs, scrape off the top layer before serving.
- Decorate the guacamole immediately before serving for the freshest presentation.
- This recipe was inspired by Taste of Home.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg
