This dip recipe was passed from my mother to me when I was young and I'd like to share it with anyone who enjoys fresh, spicy, chunky guacamole. Enjoy!
Ingredients
- ripe avocados: 2 piece
- cream cheese (such as Philadelphia®): 1 pack (8 ounce pack, softened)
- Roma tomatoes: 2 piece (diced)
- serrano peppers: 4 piece (chopped)
- Jalapeno peppers: 3 piece (chopped)
- Hatch green Chili peppers: 2 Tbsp (finely chopped, optional)
- hot yellow Chili peppers: 3 piece (chopped, optional)
- lime: 1 piece (juiced)
- garlic powder: 1 tsp (to taste)
- drops hot pepper sauce (such as Tabasco®): 5 piece
- salt: (to taste)
Metric Conversion
Stages of cooking
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Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
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Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.
