A ton of garlic... a couple of avocados, all mashed together with lime juice, cilantro for a delicious dip for your chip! Recipe yields 1½ cups.
Course Appetizers & Snacks
Cuisine Tex Mex
Keyword avocados, cilantro, garlic, lime
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Author Laurie McNamara
freshly ground black pepper
2tablespoonslime juicefreshly squeezed, more or less to taste
1clovegarlicsqueezed through a garlic press or minced
Pre-heat your oven to 400°.
Cut off the top third of the two heads of garlic to expose all of the garlic cloves inside.
Place into oven-safe dish, drizzle with olive oil and sprinkle with a couple pinches of kosher salt and a pinch of black pepper.
Cover with foil and roast for 45 minutes. Remove and let cool before handling.
Halve the avocados, remove the pit and scoop out the flesh into a large bowl. Squeeze in the juice from the limes and add in the cooled roasted garlic cloves [either squeeze the garlic heads over the bowl or pick out with a fork], mash the two together until slightly chunky guacamole starts to form.
Lastly add in the chopped cilantro, fresh garlic and season it with a couple pinches of salt. Stir that all together and serve along side some corn tortilla chips.