Best 10 Garlic Guacamole Recipes

CREAMY GUACAMOLE WITH GARLIC

Steps:

• Beat avocado with lime juice in a small mixing bowl; add salsa, cream cheese, garlic, salt, and hot pepper sauce. Transfer mixture to a food processor; blend until smooth.

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY

Steps:

• The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
• Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
• To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

ROASTED GARLIC GUACAMOLE

Steps:

• In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
• Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

GARLIC CHIPOTLE GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, combine the avocado, roasted garlic, tomato, chipotle peppers, lime juice, salt, and pepper. Mix together until fully incorporated.
• Serve with tortilla chips.
• Enjoy!

GUACAMOLE WITH GARLIC SCAPES

Steps:

• Combine avocado, garlic scapes, lemon juice, salt, and pepper in a bowl and mash together with a fork. Adjust seasoning to your taste.

SKINNY GARLIC GUACAMOLE

Steps:

• Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves. Place cut side up on 6-inch piece of foil; wrap securely in foil. Place in pie plate or shallow baking dish. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool.
• Spray 2 large cookie sheets with cooking spray. Cut each tortilla into 12 wedges. Place in single layer on cookie sheets. Spray with cooking spray. Bake uncovered 8 to 10 minutes or until light golden brown and crisp.
• In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro. Serve with baked tortilla chips and vegetables for dipping.

GUACAMOLE WITH ROASTED GARLIC RECIPE - (4.6/5)

Steps:

• Directions Preheat oven to 350°F. Cut top of head off of garlic to expose tops of cloves. Rub all over with olive oil and place on a foil-lined rimmed baking sheet. Roast until garlic is completely soft and well browned, about 45 minutes. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Squeeze roasted garlic cloves out of head and mash into a paste with the back of a fork. Fold into guacamole. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

SPICY GARLIC GUACAMOLE

Steps:

• Method:.
• Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That's where the kick comes in.
• Chop your onion, in fine cubes. Wear your goggles if you need to.
• Chop the tomato. Its important to remove the seeds so the guac isn't too runny.
• Add the avocado. Here's a cool trick on how to cut it like a pro.
• Add the sea salt. I normally add around 1 tbsp, but taste test it as always.
• Add in the lime juice and chopped cilantro last.
• Stir! If you have a mortar & pestle, that's even better.
• Enjoy!
• 10. Make sure to check http://ankithagadag.blogspot.com for more recipes!

YUM! GARLIC GUACAMOLE (FROM RACHAEL RAY)

Steps:

• Scoop the flesh of the avocados out into a bowl.
• Squeeze the lime over the mashed avocado.
• Add remaining ingredients.
• Mix and mash to a chunky consistency.
• Serve with your favorite tortilla chips!

GARLIC GUACAMOLE

Steps:

• Mash avocado and tofu in a bowl.
• Squeeze garlic through garlic press and add to avocado.
• Finely chop bell pepper and green onion and stir.
• Add herbs and spices.
• Mix well.
• Add hot sauce, stir in lime juice.
• This can be refrigerated as leftovers but don't make more the a few hours in advance of serving.