Ingredients
Scale
- 3 large ripe Hass avocados
- 1/4 cup finely diced red onion
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 cup sour cream (or Greek yogurt)
- 1 plastic sandwich bag or piping bag
- Plastic spiders (for decoration)
Instructions
- Begin by prepping all your fresh aromatics. Dice the red onion finely so you get flavor in every bite without large chunks. Mince the garlic and jalapeño, ensuring you remove the seeds from the pepper if you prefer a milder dip. Chop the fresh cilantro leaves discard the thick stems. Slice your avocados in half, remove the pits, and scoop the green flesh into a medium-sized mixing bowl.
- Pour the fresh lime juice over the avocado flesh immediately to prevent browning. Use a fork or a potato masher to crush the avocados to your desired consistency—some prefer it smooth, while others like a bit of texture. Fold in the diced onion, minced garlic, jalapeño, cilantro, and salt. Taste the mixture and add more salt or lime if needed. Once combined, spread the guacamole evenly into a flat-bottomed serving bowl or onto a rimmed plate, smoothing the top with a spatula to create a flat canvas for your web.
- Spoon the sour cream into a small plastic sandwich bag and snip off a tiny corner. Starting from the center of the guacamole, pipe four or five concentric circles outward. Take a toothpick or the tip of a knife and place it in the center circle. Gently drag the toothpick outward toward the edge of the bowl. Repeat this motion every two inches around the circle to create the “web” effect. Place a few plastic spiders on top for the final spooky touch and serve immediately with tortilla chips.
- Cook Time: 15 minutes