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Guacamole is carne asada's best friend. This variation is inspired by the version served in my family's restaurant and my mother's love for oregano, We don't use tomato because it can make it too watery. The base of this guacamole is blended first, then the avocado is added afterward. This creates a more uniform and versatile texture that can be universally enjoyed in a taco, with our Cheese and Chicharrón Board (page 36), with grilled seafood, or anything really. We never shy away from chile or lime juice. If your blender has trouble blending everything, you can add a bit of water to help it get started.
This recipe makes 2 servings.
Blended Guacamole is a Mexican appetizer recipe.
The main ingredients include fresh lime juice, sea salt, fresh cilantro, and serrano chile.

MexicanCook: 10 minsServe: 10
Recipe video above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.

AmericanServe: 24
This blue cheese dip combines mayo, sour cream, and crumbled blue cheese to make a smooth and creamy dip, perfect for veg sticks and chicken wings.
AmericanCook: 25 minutesServe: 4
Extra crispy air fryer chicken wings with no deep frying required. These wings get impossibly crispy using just a light coating of baking powder — toss them in your favorite sauce for game day perfection.