Dr. BBQ’s Roasted Garlic Guacamole Recipe

Roasting the garlic brings out its sweetness


Nutrition

Cal/Serving: 182
Daily Value: 9%
Servings: 6

High-Fiber, Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat15g23%
Saturated2g11%
Carbs14g5%
Fiber8g31%
Sugars1g0%
Protein3g6%
Sodium10mg0%
Calcium36mg4%
Magnesium34mg9%
Potassium566mg16%
Iron1mg5%
Zinc1mg5%
Phosphorus71mg10%
Vitamin A215IU4%
Vitamin C23mg39%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg9%
Niacin (B3)2mg9%
Vitamin B60mg19%
Folic Acid (B9)85µg21%
Vitamin E2mg11%
Vitamin K25µg31%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Avocado
Flickr/J_silla

One of Dr. BBQ's favorites! Roasting the garlic brings out its sweetness, adding a deeper flavor to complement the jalapeños and creamy avocado. - Allison Beck

5
Ratings4

INGREDIENTS

  • 3 ripe avocados
  • 1 head roasted garlic
  • 2 jalapeños, roasted and peeled
  • ¼ cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • 2 plum tomatoes, seeded and chopped (optional)
  • Juice of 2 lemons
  • Salt and pepper, to taste

DIRECTIONS

Halve the avocados, removing two of the pits and setting aside the third. With a large spoon, scoop out the flesh into a medium glass bowl.

Over a cutting board, squeeze the head of roasted garlic to remove the cloves. Roughly chop them, and set aside. Halve the roasted and peeled jalapeños, removing the top and some or all of the seeds, depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside.

Mash together the avocado mixture with a fork. To this, add the onion, cilantro, tomatoes (if you are using them), half of the garlic, and half of the jalapeños and combine. Season to taste with salt, pepper,  and half of the lemon juice. Mix well. Place the reserved pit on top, cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring).

When ready to serve, remove the plastic, mix well and taste (it’s best to taste with the chips you’ll be serving). If desired, add all or some more of the garlic, jalapeño, and lemon juice. Season with more salt and pepper if needed. Mix well and serve. This is best made at the last minute.

Recipe Details

Servings: 6

Notes and Substitutions:

 

Back To Avocado 101!

 



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