Guasacaca – Avocado Dip
Guasacaca is one of my favorite spreads/dips/sauce, it’s multifaceted and goes well on basically everything. At my dinner parties I renamed it the green monster, because once you have a little you just want to spread it on everything and also, it’s so powerful I imagine it would be the Hulk of dips.
What’s not to like, it’s creamy avocado with a bunch of coriander and parsley. Simply make sure the avocado is ripe enough you want the avocado to be completely creamy and not have hard chunks in it. When I started making this for the first time I thought I had to remove all the coriander and parsley leaves from the stem which took forever. I didn’t know yet that there so much flavor in the stem so, simply chop everything and throw it in the food processor.
Depending on the thickness you might want to add a little bit of water at the end, but that’s completely up to you. I had to add water to my latest batch because the blade of my food processor broke so I made it in my blender, but in order to get everything mixed I had to add water for the blender to work. If I’m using the food processor I usually don’t have to add any water to it. So it depends on which machine you’re using and personal preference.
Guasacaca - Avocado Dip
- Blender or Food processor
- 2 avocado chopped
- 2 cloves garlic minced
- 3 tbsp apple cider vinegar or lemon juice
- 6 tbsp olive oil
- ½ tsp salt
- 1 cup parsley chopped
- 1 cup coriander chopped
- 1 cayenne pepper deseeded and chopped
- 1 small onion chopped
- water if necessary
- Place the avocado, garlic, olive oil, apple cider vinegar, salt and onion in the food processor and blend it till it’s smooth.
- Add the parsley and coriander and continue mixing, add water if you find it’s too thick to blend well.