Loaded Guacamole
PAIR THIS DELICIOUS DIP WITH TOPO CHICO HARD SELTZER AND EL RANCHERO RESTAURANT STYLE TORTILLA CHIPS
Loaded Guacamole
PAIR THIS DELICIOUS DIP WITH TOPO CHICO HARD SELTZER AND EL RANCHERO RESTAURANT STYLE TORTILLA CHIPS
4 Hass avocados, halved and seeded
4 tablespoons fresh lime juice, divided
½ teaspoon kosher salt
¼ teaspoon cumin
⅓ cup sour cream
1 cup diced Roma tomatoes
½ cup diced white onion
¼ cup chopped cilantro
1 serrano pepper, seeded and minced
2 tablespoons queso fresco, crumbled
Tortilla chips, for serving
Scoop out the avocados and place them in a large bowl. Add 3 tablespoons of the lime juice, salt and cumin. With a potato masher or fork, mash avocado until smooth. Transfer to a serving bowl. Spread sour cream evenly on top of the guacamole.
In another bowl, make pico de gallo by combining tomatoes, onion, cilantro, serrano pepper and remaining lime juice. Season with an additional pinch of salt and stir to combine. Place on top of sour cream and garnish with queso fresco. Serve with tortilla chips.
