Gaby's Guacamole Bar
Avocado aficionado and founder of the popular site What’s Gaby Cooking, Gaby Dalkin says her “greatest fear in life is running out of food at a party,” so she loves to serve bountiful spreads like this one, which takes advantage of her new signature guacamole starter and her duo of flavorful salsas.
Ingredients
For the basic guacamole:
- 5 large Haas avocados
- 1 jar What’s Gaby Cooking guacamole starter
For the bacon and sun-dried tomato guacamole:
- 5 large Haas avocados
- 1 jar What’s Gaby Cooking guacamole starter
- 4 bacon slices, cooked and crumbled into small pieces
- 1/4 cup (2 oz./60 g) chopped sun-dried tomatoes
For the roasted corn guacamole:
- 5 large Haas avocados
- 1 jar What’s Gaby Cooking guacamole starter
- 1 cup (6 oz./185 g) roasted corn kernels
For the mango and chive guacamole:
- 5 large Haas avocados
- 1 jar What’s Gaby Cooking guacamole starter
- 3/4 cup (3 oz./90 g) diced fresh mango
- 1/3 cup (1/2 oz./15 g) chopped fresh chives
For serving:
- 1 jar What’s Gaby Cooking tomatillo salsa
- 1 jar What’s Gaby Cooking chipotle tomato salsa
- Tortilla chips, preferably homemade
Directions
To make the basic guacamole, cut each avocado in half and remove the pit. Scoop the flesh into a large bowl and add the guacamole starter. Using a potato masher or a large fork, mash together until the mixture is half smooth and half chunky. Transfer to a serving bowl and set aside. Wash the large bowl.
To make all the remaining salsas, repeat the process: Combine the avocado flesh, guacamole starter and the remaining ingredients and mash until half smooth and half chunky, transferring the mixture to a serving bowl when you are done with each.
To serve, pour the salsas into separate serving bowls. Serve all four guacamoles and both salsas with plenty of tortilla chips alongside for dipping. Serves 20.
Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking
