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Categories: Appetizers - Snacks - Party Food - Dips - Spreads - No Cook - Chilled
From: Elizabeth McGinley Barmeyer
Recipe Full Resolution

Ingredients

Ingredient Amount Notes
Avocados 2 Large  
Lime Juice 1 Tbsp Use Lime OR Lemon Juice, not both
Lemon Juice 1 Tbsp Use Lime OR Lemon Juice, not both
Salt 1¼ tsp  
Tabasco Sauce ¼ tsp  
Worcestershire Sauce ½ tsp  
Onion 1 tbsp Minced
Garlic 1 Clove Minced
Cream Cheese 3 Oz  
Mayonnaise ⅓ Cup  
Bacon 6 slices Optional - at serving time
Sour Cream 3 Oz Optional - may substitute for Cream Cheese
Roquefort Cheese ⅓ cup Optional - Crumbled
Dry White Wine ¼ cup Optional
Garlic Powder ½ tsp Optional - may substitute for fresh garlic

Method

  1. Mince garlic if using fresh
  2. Mince onion
  3. Combine in blender or food processor:
    • Avocados
    • Lime Juice OR Lemon Juice
    • Salt
    • Tabasco Sauce
    • Worcestershire Sauce
    • Minced Garlic OR Garlic Powder
    • Cream Cheese
    • Mayonnaise
    • Optionally add Roquefort, and White Wine.
  4. Blend
  5. Chill
  6. Optionally stir in 6 slices of cooked, bacon at serving time

Notes From Gran

  • Use as dip for chips or crackers

Modern Notes

  • I’m assuming Guacamole wasn’t well known in the 70s to folks in the Mid-Atlantic compared to where she was living in SoCal. Hence why Nana (or maybe Gran) felt the need to explain that it’s a dip. – David S.
  • I’d expect the Roquefort can be added at serving time along with the bacon. I would probably Crumble Queso Fresco or Cotija cheese over the top rather than mixing it in. – David S
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