Bourn to Create
A stainless mixing bowl of chunky garden summer dip — avocado, mango, cherry tomatoes, onion and banana pepper — with a spoon and tortilla chips alongside

Garden Guacamole

Garden Guacamole

bourntocreate.com

This is my new favorite summer dip, hands down. It's guacamole, but not the smooth, mashed-up kind — I dice everything small and fold it together, so every bite has a little bit of avocado, a little bit of tomato, a little crunch from the onion and jalapeño. It's basically guac and pico de gallo that decided to just become one dip.

The best part is how much of it comes straight out of my garden. The cherry tomatoes, the jalapeño, the onion, even the cilantro — all mine. The avocado and lime I still have to buy, because no, avocados do not grow in Biloxi no matter how badly I want them to.

It's naturally gluten-free, it takes about twenty minutes of dicing and zero cooking, and it disappears fast with a bag of On the Border chips. That's really the whole recipe.

The Recipe

Method

  1. Dice the avocados and add them to a large bowl.

  2. Dice the cherry tomatoes and onion, and finely dice the jalapeño (seed it first if you want less heat). Add all of it to the bowl with the avocado.

  3. Chop the cilantro and stir it in.

  4. Squeeze the lime juice over everything and season with salt to taste.

  5. Fold it all together gently — you want the avocado in chunks, not mashed. Serve right away with tortilla chips.

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