We initially got this Guacamole recipe from a friend of the family but have since tweaked it a little and have perfected the art of avocado chip dips.
Here's what you'll need:
3 Ripe Avocado's
Juice of 1 lime
2/3 of a 8 oz. package cream cheese
1/8 teaspoon cayenne pepper
1 teaspoon flour
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 cup finely chopped red onion
1/4 cup hot picante sauce
Start by putting your cream cheese in a 2 quart bowl that you can mix in. Then scoop out the innards of your avocados and squeeze the living daylights out of your lime.
After you've done that you want to add your salt, pepper, cayenne pepper, flour, and onion powder.
Now it's time to mix! Mix until it's a smooth creamy consistency and there aren't many chunks.
Next you want to add your picante sauce and red onion. No mixer is needed for this part, simply fold it into your dip with a spatula or spoon.
Now that you've mixed that in you should taste it.
Is it salty enough?
Decide how you like it and add certain things to taste. I usually add more picante and cayenne so it's spicier and a little more onion so there is more chunks in the dip.
Serve and enjoy on a hot summer day!
*Note: You probably don't want to make this dip until the day you are serving it as it doesn't keep for long and can take on a weird coloring. If you have dip left over you can keep it in a super airtight container for maybe 1 or 2 days afterwards in the refrigerator.
Now I still have my entire memorial day ahead of me, I'll keep in touch!