Easy homemade guacamole doesn't have to be boring. Adding a few surprises is how to make guacamole dip that will have everyone asking you for the recipe.
First things first. How many avocados for guacamole? We like to plan on one avocado for every two people. If the recipe includes add-ins, like corn, black beans or fresh tomatoes, you might be able to stretch to one avocado for every three people.
The next question our chef always gets, around Super Bowl time especially, is how to keep guacamole from turning brown. That requires some acidity and our recipe gives guac the double whammy to look good.
We fold fresh, diced pineapple into this recipe along with fresh-squeezed lime juice. You might be saying, "Wait a minute! Pineapple?!?! In guacamole?" Yes. The fruit's sweetness is a delicious contrast to the creamy, buttery avocado. Canned pineapple is a little too watery for this dip, but if you must use it, choose unsweetened pineapple bits, drain them well and gently squeeze out any extra liquid.
Cumin, jalapeno and red onion give this guac some edge. You could just heap the guacamole into a bowl and forget it, but we like to mound the mixture into a large, wide, shallow bowl and create a well in the middle of the dip. We fill that well with Duplin Gourmet Muscadine Pineapple Habanero Salsa and garnish the guac with a scattering of diced pineapple and cilantro leaves. That way, guests can get lots of flavors on their chips.
We love to pair this dip with Duplin Cotton Candy Lime white wine. Serve the refreshing sweet-tart wine icy-cold on the rocks or whiz it into a margarita with a splash of tequila and orange juice.