This post is as much about the dish the guacamole is served in as it is about my favorite recipe for guacamole.
The bright yellow chip and dip dish with the red detailing on the handles actually belonged to my mom.
Now mom never served guacamole in it.
It’s more likely she served onion dip made with Lipton’s dry onion soup mix and sour cream, and surrounded it with potato chips.
Or she may have filled the center with homemade thousand island dressing, and arranged fresh vegetables around the outside for dipping.
I’m fairly certain I never even tasted guacamole until sometime in the 70′s after I was married when the famous, or depending on your point of view, “infamous” seven layer dip became all the rage. (or was it the ‘80′s?)
Apparently, it remains popular today as I had no problem locating many versions of it when I googled it, trying to recall the 7 components. The version my sister and I made went something like this…
…refried beans, cream cheese mixed with a packet of dry taco seasoning, guacamole, shredded lettuce, chopped fresh tomatoes, green onions, and ripe black olives. Remember it now????
Anyway, I digress. The point is after my mother passed away in 1979 and at much too young an age, the dish you see above is one of her things I have kept and used over the many years.
Old aprons, a worn out hand potato masher, a well used flour sifter, the small white bowl which was part of a set of bowls that came with her electric mixer are just some of the items I have kept and still use today. Somehow I just feel closer to her when I do.
When we packed up to move to California there were numerous items we gave away, sold at yard sales, and even threw out, but these were not among them.
So when I recently made guacamole and pulled this serving piece down from the cabinet I flipped it over and saw it was manufactured by a California company, something if I knew at one time, I had not remembered.
It’s actually possible my grandparents brought it back for my mother as a gift upon their return from one of their cross country trips from Pennsylvania to California. They drove cross country in their Cadillac, filled to capacity with a few of my mother’s aunts and uncles, and most likely, my grandfather was smoking a cigar most of the way! Honest!!!
My mother would have never imagined I would end up in California one day, but I think she would be happy knowing I am living here with my husband, and we are nearer to our sons and their wives. Not to mention I have inherited her love for cooking and am still serving in her California chip and dip dish.
Here’s how I make my guacamole…
2- 3 ripe avocados
finely chopped red onion (you determine how much)
minced fresh garlic ( a couple cloves, more if you really love garlic)
juice of 1 to 2 small fresh limes (will also keep it from turning brown)
Kosher salt (to taste)
Freshly ground pepper (optional)
Tabasco sauce to taste ( 7 to 10 drops depending on your taste)
Mash the avocados with a fork or use two knives to cut it into coarse chunks. I prefer it chunky to smooth. Add the rest of the ingredients, mix to blend, and chill till ready to serve.
Note: Cover with plastic wrap as close to the surface as possible sealing edges. This will prevent air getting in and help maintain the green color. Then cover the bowl with another piece of plastic wrap to seal again.