Ingredients

The following ingredients have 4 Servings
  • 1 tbsp minced roasted garlic
  • ½ cup diced red onion
  • 3-4 tbsp minced cilantro
  • 3 Avocado (pitted and smashed)
  • ½ tsp coarse salt (or 1/4 teaspoon of regular salt)
  • ½ tsp Lime juice
  • 1 dash of chipotle chile pepper
  • ½ tsp Cumin

Instruction

  • Garlic head
  • Roasted garlic: Start by preheating the oven to 325 degrees F. Then, peel most of the head of garlic, attempting to keep the cloves attached. Next, gently slice the tips off of the pointy side of the garlic cloves, drizzle a bit of olive oil over the top and let it sit for about 5 minutes. Proceed to flip the garlic over, so that the cut side is down and bake, uncovered for 1 hour.
  • After the garlic is done baking, let it cool, then gently remove the soft part of the garlic from the inside of the cloves. My head of garlic was small and it took about 5-6 nearly whole cloves to get 1 TBSP of minced garlic. Mince the soft parts of the garlic cloves and transfer to a bowl.
  • Prep: Prepare the onion and cilantro by chopping and mincing them into very small pieces, transfer to the bowl with the minced garlic.
  • Guacamole dip: Next, cut the avocados and put them in the bowl with the minced garlic and onions. Using a fork mash the avocado and mix with the other ingredients.
  • Now, add the seasonings to the avocado, the salt, lime juice, Chipotle chile pepper and cumin. Stir all ingredients together to combine well.
  • Place the bowl in the refrigerator and let chill for at least 2-3 hours prior to serving, to allow the flavors to develop well. Serve with a side of tortilla chips and enjoy!