Can we talk for a quick sec? I went by Target on my way home tonight to pick up a few things with a gift card I had. Small problem, I literally wanted to come home with the whole store. So much for the gift card. I wouldn’t even allow myself to venture into the bathing suits because I know I would have wanted all of them and it’s still January and that’s just wrong.
But the people that design their stores are smart. Very, very smart. Putting that dollar aisle (even though not everything is a dollar) is freaking genius. And today also happened to be a food blogger’s dream because they had cute valentine’s day dishes and towels for $2.50. I die. You’d think I’d be smart enough to know not to fall for those traps since I was a Marketing major and know they put that stuff there on purpose…but clearly I’m not.
Oh, and I bought these. They’re just like the ones from Victoria’s Secret but cheaper and you don’t have to pay shipping. You just have to be ok with the awesome prints. I kinda feel like I should be on Jersey Shore with the sweet pink cheetah print.
But enough about that, on to the good stuff.
Guacamole. Only your favorite Mexican dip ever.
I started making this dip a few years back and used to make it for every occasion possible. I think I made it so much that I OD’d on it and haven’t made it in forever. After a few conversations about guacamole at work, I decided it was time to finally make it again.
I personally prefer chunky guacamole so I like to roughly chop everything so you can easily see the different components. Smooth guacamole is just…weird to me. May as well just be straight avocadoes. No thank you.
- 6 haas avocados, mashed
- 4 roma tomatoes, seeded and diced
- 1/2 red onion, diced
- juice of 2 limes
- 1/2 tsp salt
- 1/2 tsp cayenne
- 1/4 cup cilantro, finely chopped
Slice avocados in half, remove the seed and scoop into a bowl. Mash with a fork or mashed potato masher until lightly chunky.
Squeeze in lime juice. (this will help the avocados from browning)
Remove seeds from the tomatoes and dice.
Chop onion into large chunks and place into a food processor to finely chop.
Pull cilantro leaves from stems and finely chop.
Add all ingredients into bowl.
Add in salt and cayenne and mix well to combine all ingredients.
Refrigerate for an hour.
I assure you, if this lasts long enough for you to share this with others, you will be asked to make this again. The key here is to eat this with the Tostitos Hint of Jalapeno chips. These are easily my favorite tortilla chip ever. Like the name says, they just have a hint of jalapeno flavor so they’re not overly spicy but still have a bit of a kick. Delicious.
Now, time to clean out the DVR and then get to bed early to keep up with my new morning treadmill routine! I will get myself one of these once I’m where I want to me. Everyone needs a little motivation!