My Favorite Green Dip

When it comes to snack foods, I gotta admit I’m a champion. And if it involves dipping, just move aside, as I rock. You name it – cheese, veggie, fruity, chocolate, spicy, sweet, creamy – I pretty much like ‘em all.  But, during the summer, for me, there’s nothing quite like all kinds of salsas and guac. I must admit I’m not a guac on wraps, toast, burgers kind of guy, simply just out of the bowl with chips. And, I like how it gradually can turn brown – sort of a built-in timing device that tells me I gotta eat more and faster (cause, of course, you would not want it to go to waste – called enzymatic browning. Now, on to the open debate (one in which I’m sure you have an opinion – the right chips to use to dip, here in America we have SO many options: Corn, blue corn, purple, white, Fritos, sesame, lime, round, triangle, scoops … the list goes on). Guacamole has roots as deep as an avocado tree. So, for my foodie buds out there, here’s some fun info below.  And be sure to email me YOUR favorite recipe – I know I’ll try it!! (skowalski@khtheat.com). 

Guacamole dates back to the Aztecs of Mexico, who began mashing ripe avocados into a dip as early as the 1500s. The Aztecs called it “ahuacamolli”—a combination of ahuacatl (avocado) and molli (sauce). Spaniards loved it and helped spread it, but the original recipe is tough to uncover.

Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE. They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name alligator pear. 

In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America during one of his circumnavigations, noted a native preparation made of grinding together avocados, sugar, and lime juice. Today, guacamole has traveled from the temples of Tenochtitlan to tailgate parties, Super Bowl spreads, and trendy toast.

Nutritionists say forget the guilt – guacamole is a superfood disguised as a snack (it’s those pesky chips that get in the way!) Rich in monounsaturated fats that help lower bad cholesterol. It is high in potassium, vitamin K, folate, and vitamin C, helps keep digestion on track, and is naturally satisfying without sugar spikes.

Guacamole recipes are quite simple – mash up, add some lime juice, and a little salt and pepper.  Most chefs like to add red onion.

Americans eat over 9 pounds of avocados a year – nearly three billion pounds – 81 million pounds on Super Bowl Sunday alone!

On November 20, 2022, Municipo de Peribán, Mexico, achieved the Guinness World Record. for the largest serving of guacamole. The serving weighed 10,961 lbs.) and had 500 people help prepare it.

In the 1960s, avocados were so exotic that they were often sold at airport souvenir shops.

In Mexico, Guacamole is often served as a side, not just a dip. In the U.S., it’s the go-to party dip, salad topping, and sandwich spread. Australia and the UK, it’s popular as a breakfast staple (hello, avocado toast!) and in Japan, it’s occasionally blended with wasabi for sushi-style fusion.

Avocados ripen faster next to bananas due to ethylene gas. To slow browning, press plastic wrap directly onto guac—or add a thin layer of lime juice. (Storing with the pit in does not significantly prevent browning—myth busted!)

While guac preferences are personal, some stand-out styles include:

• Classic Mexican: Avocado, lime, onion, tomato, cilantro, salt.
• California Twist: Add garlic, jalapeño, and sour cream for a creamy kick.
• Tropical Guac: Mix in mango, pineapple, or pomegranate seeds.
• Bacon Guacamole: Yes, it’s real. And yes, it’s glorious.

Want to go full guac? You can grow an avocado plant from a pit at home: Rinse the seed and poke 3–4 toothpicks around it. Suspend it over a glass of water, pit-side down. In 2–6 weeks, roots and a stem should sprout. Plant it in soil once it’s 6 inches tall. No promises on fruit, but it’s a fun project!

Simple Guacamole 

Ingredients:

• 3 ripe avocados
• Juice of 1 lime
• ½ small red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon chopped cilantro
• Salt to taste
• Optional: minced garlic, jalapeño, or cumin

Directions:

1. Mash avocados in a bowl.
2. Stir in all other ingredients.
3. Serve immediately or cover with plastic wrap and chill.

How did you do on last week’s logo contest?

Check out our logo guide for the “Slurpee” post here!