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Guacamole . . . a twist...

post #1 of 3
Thread Starter 

I'm sitting here chow down on some of my Guacamole. Not that it is a world class recipe , but if you like smooth ,creamy Guac. , and have a Cheese habit (and which of us don't ) , you'll like this.

I don't know if I've posted this one , but here it again ,if I have . . . try it you may be surprised :biggrin:


I have a normal recipe :

3 avacados

chopped Gr. Onions 1 cup

chopped Cilantro ( to taste - I like a lot )

1tsp. Cumin (or to taste)

1 tsp. Sugar (refined here , the Turbinato won't melt)

lots of Garlic (for me anyhow):drool

1 small tomatoe (chopped) adds color and taste -especially with fresh off the vine , seeded and juiced . save the juice for cooking).


Mix together as you like (if you like chunky) . . .then . . .

add 1 8oz. pkg. of Cream Cheese (room temp. and whipped soft and fluffy)

turn in the Guac. mixture and blend well.


I hope you like this and as always . . .

post #2 of 3

Hello Stan.  I hope you and your family are well.  This looks like the Guac I make when company is coming over.  I haven't added the cumin or sugar.  I'll get that a whirl.  Isn't it funny how so many of these recipes from certain areas of the country are the same?  I noticed you didn't say add lime juice. as in many recipes.  I don't add lime juice and I don't like lime juice added.  Gary S posted a great how to on brisket and it was almost word for word how I do mine and I am pretty certain how you do yours.  Of course we are old men and learned old school from watching the old men when we were kids.  I guess when it ain't broke don't fix it.  Thanks for posting.  Folks will love this.  Keep Smokin!


post #3 of 3
Thread Starter 

Well, Danny, you are right .  I was excited about the similarities in the two , I forgot the Lime. :icon_redface: Yes, without that it wouldn't be right , that something you know should be there , but isn't. Rather bland , too.:biggrin:


Later , my friend . . .

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