Chimi-Guacamole
Updated: May 13, 2022
I remember the first time I was introduced to this take on guacamole - my friend Lauren apparently had been making it for years, and when she told me about it, I immediately had to try my own. So the next time I made chimichurri, I added it to my mashed avocado and my chip and dip game had never been the same since.
Of course, you're not always going to have a ready-made chimichurri lying around, but most of the ingredients here are probably already in your kitchen, its worth a try adding a few more ingredients to kick up your guacamole game. The addition of a bit of spice, the chopped herbs, and even the sprinkling of crumbled feta or cotija all add to an incredibly fresh take on guacamole.
There are so many way you can use this chimi-guacamole. It's perfect for parties and get togethers, served with chips and veggies. This may also be your new favourite avocado toast recipe! It is also delicious topped over grilled corn, or to add to a salad. You can put this on anything your heart desires like tacos and burritos, or a rice bowl - the possibilities are endless, and is a sure way for you and your guests to have the best guacamole they've ever had.
*Photography: Jason Matos, styled by Me
CHIMI-GUACAMOLE
A fresh new take on guacamole with the addition of a light and tasty kick from chimichurri to add extra flavour to an already delicious avocado dip.
Category: Appetizer, Snack, Side, Party
Prep Time: 15 mins
Servings: 4
INGREDIENTS:
2 ripe large avocados, mashed
½ cup chopped cilantro
¼ cup chopped parsley
¼ cup finely chopped tomato
¼ cup finely chopped red onion
½ cup crumbled fresh Spanish cheese like cotija, divided
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp fresh lime juice
¼ tsp each salt and pepper, to taste
2 dashes hot sauce, or more to taste
Tortilla chips and sliced vegetables for serving
DIRECTIONS:
1. In a medium-sized bowl, mash the avocados. 2. Mix in herbs, spices, tomato, red onion, lime juice and ¼ cup crumbled cotija. 3. Transfer to serving bowl, and garnish with remaining crumbled cotija. 4. Serve with tortilla chips and crudite, or in salads for a creamy dressing, or slathered over grilled corn.
COOK'S TIP:
Substitute cotija cheese with crumbled feta.
For an extra spicy kick, add ¼ cup finely chopped jalapeno.
A single serving of Chimi-Guacamole has 147 calories.
Read through the nutrition label for a snapshot of this recipe's nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.
