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Listen now to Chef Erika Connell Cooper tell ChefsLine@5 member, Chana, how to keep her avocado dip green. In addition to Chef Erika’s tips, here are two ChefsLine recipes for guacamole from our Recipe pages.

Homemade Chips & Guacamole
Chef Adam Cutsinger

INGREDIENTS
4 avocados
1/4 cup grated red onion
1 jalapeno pepper
1/8 cup lime juice
1/8 cup olive oil
1 cup diced tomato
1/2 cup sour cream
salt to taste
15 corn tortillas
3 cups corn oil

METHOD
Whip the avocados, onion, pepper, lime juice, olive oil, tomato, sour cream and salt in a medium-sized bowl until smooth. Cover completely with plastic wrap, making sure to cover the entire surface area of the guacamole to prevent any air from coming into contact with it. Let set in refrigerator. Heat the corn oil in a small sauce pan. Cut the tortillas into 6 pieces each, like a pie. With a wide slotted or perforated spoon or skimmer, lower a handful of the chips into the oil. Turn regularly to make sure they cook equally throughout. When they are golden brown, use the same tool to remove them from the oil and lay them onto a plate covered with a rack or paper towel. Salt them immediately while they are still wet with oil. Repeat with more chips until they are all evenly cooked. Serve with guacamole. You may opt to slice limes or cilantro as a garnish.

Jackie’s Tailgate Guacamole
Chef Jackie Lee

INGREDIENTS
4 Haas avcados
1/2 red onion, small dice
1/4 cup cilantro leaves, finely chopped
2 roma tomatoes, small dice
1 garlic clove, finely minced
juice of 2 lemons to taste
1/2 jalapeno pepper, minced
salt to taste

METHOD
Prepare and set aside onion, cilantro, tomatoes, garlic, lemon, and jalapeno. Cut avocados lengthwise and peel. Remove pit. Using a tablespoon, scoop avocado into a medium sized bowl. Using a wire whisk, mash avocados until broken into “chip-sized” pieces. Add the rest of ingredients and mix. Guacamole can be refrigerated for up to one hour before serving. Cover completing with plastic wrap. You may add one pit to the container to help prevent browning although proper storage and lemon juice will do the trick.

NOTE
From the Chef: Select dark, almost black Haas avocados. The fruit should be yielding to the touch but not mushy. Refrigerate avocados for an hour before preparing. Use enough lemon to make the guacamole tart but not lose the creamy texture. You do not need to remove the jalapeno seeds but do taste the jalapenos before adding to control heat.