Cranberry Guacamole
I had the pleasure of meeting Tammy at a Christmas gathering this season at North Haven Church. I loved her message which encouraged women to share the gift of hospitality with others as we welcome people into our homes and feed them good food. Not a guacamole fan I was apprehensive tasting this dip, and then I shouldn't have, it was amazing. I love the Christmasy colors that this dip has as well as the spectacular taste. Thanks Tammy!
Servings 12
Ingredients
- 3 ripe Hass avocados seeded, peeled, and coarsely mashed
- ½ cup canned salsa verde green salsa
- 4 Tbsp. chopped fresh cilantro or parsley leaves
- 1 fresh jalapeño seeded and finely chopped
- 1 tsp. coarse garlic salt
- Juice from 1 large lime
- 1 cup dried sweetened cranberries such as Craisins or dried cherries, soaked in water for ten minutes, drained, and squeezed dry. (Or if you prefer you can use fresh cranberries)
Instructions
- Coarsely mash avocados and fold in remaining ingredients.
- Guacamole is best made as close to serving as possible. Keep the seeds in the dip to prevent discoloring.
- For short-term storage, seal in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve with tortilla chips.