QUING Parties at the Palace with GUACAMOLE

A Friday evening. I invite a bunch of neighbors over for an impromptu gathering. Appetizers cover the tables and counters. I am reaching for an avocado when Husband says, “You already made too much food! We don’t need the guacamole!”

Guests immediately serve up a unanimous decision, “Oh, yes we do!”

 
First empty bowl on the table? Guacamole's. Kindest compliment? “That's better than the guac at The Cheesecake Factory.” Yup. And you can make it at home in fifteen minutes.

Best dip. Best recipe.

Thanks again, Ina.  Happy Super Bowl, friends!

GUACAMOLE

From The Barefoot Contessa by Ina Garten

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce (I use Tabasco)
1/2 cup small-diced red onion (1 small onion)
1 large clove of garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper (I use 1/2 tsp)
1 medium tomato, seeded, and small-diced

Directions
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I squeeze the shells, pinching it out.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Fold in and taste for salt and pepper.