Best 4 Crocodile Guac Recipes
Do you want to try something new, bold and sure to impress your friends? Crocodile guac is an exotic dish that combines the unique, gamey flavor of crocodile meat with the classic flavors of guacamole. With a rich, creamy texture, this dip offers a delightful contrast between the smooth avocado and the slightly chewy crocodile meat. Serve it at your next gathering for a truly memorable culinary experience!
Check out the recipes below so you can choose the best recipe for yourself!
GUAC CROCS & VEGGIES
I'm all grown-up, but I still love to play with my food. Garbanzo beans in the guacamole add taste, texture and nutrition. The croc part is just plain fun. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups dip
Number Of Ingredients 7
Steps:
- For dip, place the first 4 ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended., For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, olives for noses, and cucumbers and peppers for bodies. Serve with assorted vegetables.
Nutrition Facts : Calories 140 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
CROCODILE GUAC
I'm constantly asked to make this. I think the ingredient that makes it popular is the Anaheim chile pepper. Use tortilla chips or other chips to dip or add to other food.
Provided by Bill
Categories Guacamole
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet.
- Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side.
- Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop.
- Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 11.9 g, Fat 14.9 g, Fiber 7.4 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 203.9 mg, Sugar 2.4 g
BEST DAMN GUAC EVER (GUACAMOLE)
I made this recipe because I was tired of bland guacamoles that called for only 3 or 4 ingredients. It's all about the FLAVOR.
Provided by Wineanddine_4097148
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Turn your radio to a spanish station.
- Cut open the 4 avocado's around the equator. Scoop out the avocado insides(disregarding the pits) and place into medium-sized bowl. Now, mash up the avocados in the bowl with a potato masher.
- Next, cut up the bell pepper, onion. tomatoes, jalapenos, apple and cilantro. Place all of this into the bowl with the mashed avocados.
- Next, measure out the sour cream, garlic powder, lime juice, and celery seed. Add to the avocado bowl and mix thoroughly with a spoon.
- Salt/Pepper to taste.
CROCODILE GUAC
I'm constantly asked to make this. I think the ingredient that makes it popular is the Anaheim chile pepper. Use tortilla chips or other chips to dip or add to other food.
Provided by Bill
Categories Guacamole
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet.
- Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side.
- Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop.
- Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 11.9 g, Fat 14.9 g, Fiber 7.4 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 203.9 mg, Sugar 2.4 g
Tips:
- To achieve the best guacamole, use ripe avocados. They should yield to gentle pressure when squeezed.
- For a smoother texture, peel and seed the avocados before mashing them.
- Add some chopped onion and cilantro for extra flavor and texture.
- If you like your guacamole spicy, add a diced jalapeño or two.
- For a creamier guacamole, add a dollop of sour cream or Greek yogurt.
- Serve guacamole immediately or store it in the refrigerator for up to 24 hours.
Conclusion:
Crocodile guacamole is a unique and delicious twist on the classic avocado dip. The crocodile meat adds a savory flavor that complements the creamy avocado and tangy lime juice. This dish is sure to be a hit at your next party or potluck. So next time you're looking for a new appetizer, give crocodile guacamole a try.
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