Appetizers – The Classy Chapter

Avocado Deviled Eggs Recipe

Kristi — Tue, 03 Apr 2018 17:23:35 +0000

For a tasty twist on classic deviled eggs, give this avocado deviled eggs recipe a try. You’ll love the slightly spicy twist. The combination of avocado, red pepper flakes, and other spices add tons of extra flavor to an otherwise basic recipe. The best part? These deviled eggs are without mayo!

You can have these as Easter deviled eggs or just as a fun and tasty party appetizer.

Avocado Deviled Eggs Recipe

Prefer more (or less) heat? Simply adjust the amount of crushed red pepper until you find the right balance.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Tip: Add white vinegar to the water when making hard-boiled eggs to make them easier to peel.

Ingredients:

8 large eggs
2 T. white vinegar
2 medium avocados
1 T. lemon juice
1½ T. avocado mayonnaise*
1 t. crushed red pepper flakes
½ t. garlic powder
½ t. onion powder
½ t. smoked paprika
Sea salt and black pepper, to taste
3 T. fresh parsley, minced

Directions:

1. Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.

2. Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.

3. Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.

4. Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.

5. Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!

Order your Primal Kitchen Avocado Mayonnaise.

https://www.amazon.com/Primal-Kitchen-Avocado-WEATHER-Approved/dp/B00ZAD36ZS/ref=sr_1_3_a_it?ie=UTF8&qid=1520428538&sr=8-3&keywords=avocado%2Bmayonnaise&th=1

Get your printable recipe here!

Avocado Deviled Eggs

8 large eggs
2 tbsp white vinegar
2 medium avocados
1 tbsp lime juice
1 1/2 tbsp avocado mayo
1 tsp crushed red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
3 tbsp fresh parsley, minced
salt and pepper to taste

Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.
Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.
Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.
Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.
Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!

The post Avocado Deviled Eggs Recipe appeared first on The Classy Chapter.

Caramel Apple Dip

Kristi — Sun, 18 Mar 2018 17:31:34 +0000

This caramel apple dip is so easy to make and is the perfect appetizer! If you buy store-bought caramel sauce, then it can be ready in about five minutes. However, many of the ready-made caramel sauces contain a ton of artificial preservatives and flavorings.

You can make your own homemade caramel sauce that is delicious and so worth the extra effort.

Caramel Apple Dip

TIP: When making caramel sauce, pay careful attention as the color deepens from clear to amber. If you allow it to cook too long, the sauce can become too dark and will have an unpleasant, almost “burnt” taste to it. If you get to that point, you should start over. Once the sauce is perfect, it makes a killer caramel apple dip!

Ingredients:

Crisp green and red apples, cut into wedges to serve
1 T. fresh lemon juice
1 8 oz. block cream cheese, softened
Salted caramel sauce* (recipe below or use your favorite prepared caramel sauce)
2/3 c. pecans, chopped

Salted Caramel Sauce:

½ c. heavy cream
1 c. white sugar
2 T. water
4 T. unsalted butter
1 t. fleur de sel salt

SEE ALSO:

Directions:

Preheat oven to lowest setting.

In a glass bowl, toss sliced apple wedges with fresh lemon juice to prevent browning. Set aside.

To prepare the salted caramel sauce, warm the heavy cream in a small saucepan over low heat. (The goal is to slightly warm the cream because cold dairy product can curdle when added to hot liquids).

Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine. Set spoon aside and do not stir the sugar mixture again.

Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicon baking brush.

Continue boiling until the mixture turns a nice amber color. If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again. Return pan to the burner and reduce heat.

Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the extremely hot sugar mixture will bubble up when the cooler cream is added.

Remove from heat and add butter and salt. Stir with a clean spoon until butter is totally incorporated into the mixture. Do not reuse the same spoon from earlier because reintroducing sugar crystals to the pan can cause your caramel sauce to crystallize as it cools.

Place saucepan in a pre-heated oven until ready to use.

To assemble the caramel apple dip, place block of softened cream cheese on a serving plate. Drizzle with caramel sauce and top with chopped pecans. Serve with crispy sliced apples and additional caramel sauce for dipping.

For a more decorative presentation, shape the block of cream cheese into a circle before topping with a liberal amount of caramel sauce. Cover caramel-coated cream cheese circle entirely with chopped pecans, then arrange apple wedges around the cheese to form an edible “flower.” The excess caramel sauce on the plate will help hold the apple slices in place.

Caramel Apple Dip

crisp green & red apples cut into slices
1 tbsp fresh lemon juice
1 8 oz block of cream cheese, softened
2/3 cup pecans

Salted Caramel Sauce

1/2 cup heavy cream
1 cup sugar
2 tbsp water
4 tbsp unsalted butter
1 tsp fleur de sel salt

Preheat oven to lowest setting.
In a glass bowl, toss sliced apple wedges with fresh lemon juice to prevent browning. Set aside.
To prepare the salted caramel sauce, warm the heavy cream in a small saucepan over low heat. (The goal is to slightly warm the cream because cold dairy product can curdle when added to hot liquids).
Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine. Set spoon aside and do not stir the sugar mixture again.
Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicon baking brush.
Continue boiling until the mixture turns a nice amber color. If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again. Return pan to the burner and reduce heat.
Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the extremely hot sugar mixture will bubble up when the cooler cream is added.
Remove from heat and add butter and salt. Stir with a clean spoon until butter is totally incorporated into the mixture. Do not reuse the same spoon from earlier because reintroducing sugar crystals to the pan can cause your caramel sauce to crystalize as it cools.
Place saucepan into pre-heated oven until ready to use.
To assemble the dip, place block of softened cream cheese on a serving plate. Drizzle with caramel sauce and top with chopped pecans. Serve with crispy sliced apples and additional caramel sauce for dipping.
For a more decorative presentation, shape the block of cream cheese into a circle before topping with a liberal amount of caramel sauce. Cover caramel-coated cream cheese circle entirely with chopped pecans, then arrange apple wedges around the cheese to form an edible “flower.” The excess caramel sauce on the plate will help hold the apple slices in place.

The post Caramel Apple Dip appeared first on The Classy Chapter.

Asparagus Wrapped in Prosciutto

Kristi — Sat, 03 Mar 2018 15:15:51 +0000

Asparagus wrapped in prosciutto is the perfect quick and easy appetizer. I know that I often struggle with finding the time to make an appetizer for those family get-togethers. I know that anytime I get tasked with making an appetizer, I stress big time! Between work and the kids, I don’t have time to whip up something in the kitchen. But this asparagus wrapped in prosciutto is so delicious and best of all it’s so easy to make.

This appetizer is perfect for any party or just as a snack before dinner.

You can dress this dish up with cheese or leave it as is. Totally up to you!

Asparagus Wrapped in Prosciutto

My kids aren’t big asparagus eaters but even they enjoy this dish!

Ingredients:

1lb asparagus, cleaned and trimmed

12 slices prosciutto, thinly sliced

2 Tablespoons olive oil

1/2 cup shredded cheese, optional

SEE ALSO:

Directions:

Preheat oven to 450F

Snap off the bottom end off each piece of asparagus.

If using cheese sprinkle on one edge of the prosciutto and lay the asparagus right over top.

Wrap prosciutto around the asparagus spear.

Place the wrapped spears on a clean baking sheet at least 1″ apart.

Repeat with all asparagus spears.
Bake 12-15 minutes, until asparagus is tender.

Do I Need to Cook the Prosciutto First?

Prosciutto is cooked and ready to eat. You can use it just like you would salami.

Can I cook Prosciutto?

Yes! I love crispy Prosciutto.

Where Can I Buy Prosciutto?

Most grocery stores have it in the deli area where the specialty cheeses are located.

What Else Can I Pair with Prosciutto?

One of my favorite prosciutto pairings is wrapping melon slices with it. Super yummy! You can also lay slices of prosciutto on bread slices with balsamic drizzle it over the top.

Download your free printable recipe here!

Prosciutto Wrapped Asparagus

1 lb asparagus, cleaned and trimmed
12 slices prosciutto, thinly sliced
2 tbsp olive oil
1/2 cup shredded cheese

Preheat oven to 450F
Snap off the bottom end off each piece of asparagus
If using cheese sprinkle on one edge of the prosciutto and lay the asparagus right overtop.
Wrap prosciutto around the asparagus spear.
Place the wrapped spears on a clean baking sheet at least 1″ apart.
Repeat with all asparagus spears.
Bake 12-15 minutes, until asparagus is tender.

Don’t know how to trim asparagus? This video will help you!

The post Asparagus Wrapped in Prosciutto appeared first on The Classy Chapter.

Homemade Pesto Recipe

Kristi — Mon, 26 Feb 2018 06:58:28 +0000

This homemade pesto recipe is so versatile and goes great on top of your favorite pasta, gnocchi or even soups. You can even just use this pesto to spread across your favorite bread as an easy appetizer. Try making my easy cheesy garlic bread!

You will often find that most recipes, this one included, will call for a food processor. Keep in mind that while this method is great, it can create a homogenized result.

If you want to go the traditional route, you’ll want to hand chop all of the ingredients.

Homemade Pesto Recipe

Ingredients

2 cups fresh basil, loosely packed
¼ cup toasted pine nuts
2 – 4 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).
2/3 cup Parmesan cheese, freshly grated
1/3 cup plus 2 tablespoons really good extra virgin olive oil
Salt and pepper, to taste

Directions

Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic cloves and Parmesan cheese to the food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.

Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.

Printable Recipe Here:

Homemade Pesto Recipe

2 cups fresh basil, loosely packed
1/4 cup toasted pine nuts
2 – 4 garlic cloves, peeled
2/3 cup Parmesan cheese, freshly grated
1/3 cup plus 2 tablespoons really good extra virgin olive oil
salt and pepper to taste

Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic cloves and Parmesan cheese to the food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.

The post Homemade Pesto Recipe appeared first on The Classy Chapter.

Pumpkin Butter Recipe

Kristi — Mon, 26 Feb 2018 06:28:45 +0000

Have you ever tried a homemade pumpkin butter recipe? You can use this recipe on toast, bagels, muffins or even add it to your favorite yogurt. My kids love using this slow cooker pumpkin butter on their pancakes or french toast.

You can really get creative with what the butter on. It’s perfect to have on hand during the holidays. It also makes a great homemade gift for friends and family members.

Pumpkin Butter Recipe

Not only does this recipe cook in your slow cooker but it makes your house smell amazing!

Ingredients:

1 can (29 ounces) pumpkin puree
3/4 c. apple juice
1 T. fresh lemon juice
2 T. pumpkin pie spice*
1/2 c. real maple syrup
¼ t. kosher salt

Note: If you don’t have pumpkin pie spice, you can make your own by combining 3 T. cinnamon, 1 T. ground ginger, 1 T. ground nutmeg, 2 t. ground allspice, and 2 t. ground cloves. Store excess in an airtight container.

Directions:

Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4 -5 hours. (You may need to adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.

Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.

I love using this recipe on my pumpkin muffins! It’s so delicious and really brings out the pumpkin flavor.

Pumpkin Butter Recipe

1 can 29 ounces, pumpkin puree
3/4 cup apple juice
1 tbsp fresh lemon juice
2 tbsp pumpkin pie spice
1/2 cup real maple syrup
1/4 tsp kosher salt

Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4 -5 hours. (You may need to adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.
Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.

The post Pumpkin Butter Recipe appeared first on The Classy Chapter.

Cheesy Garlic Bread Recipe

Kristi — Wed, 21 Feb 2018 21:16:31 +0000

This cheesy garlic bread is the perfect dish for pasta dishes, lasagna’s or anything else you like to enjoy bread with. It is also a great appetizer on its own when served with a marina sauce for dipping.

This recipe goes great with my easy lasagna recipe with ricotta cheese.

Cheesy Garlic Bread

Ingredients:

1 loaf ciabatta bread
¼ c. butter, unsalted
4 gloves garlic, finely minced
3 T. extra virgin olive oil
2 T. oregano, dried
Parmesan cheese, freshly grated
6 oz. shredded Gruyere cheese
salt and pepper, to taste

Tip: If you can’t find shredded Gruyere, you can use the more traditional (and easier to find) shredded mozzarella instead.

Cheesy Garlic Bread Directions:

Preheat oven to 350 degrees.

Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper.

In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.

In a small glass bowl, combine melted butter, garlic, olive oil, and oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture; making sure the entire surface is covered.

Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and pepper, to taste.

Place in oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and allow to cool slightly before serving.

Cheesy Garlic Bread

1 loaf ciabatta bread
1/4 cup butter, unsalted
4 cloves garlic, minced
3 tbsp extra virgin olive oil
2 tbsp oregano, dried
Parmesan cheese, freshly grated
6 oz shredded Gruyere cheese
salt and pepper to taste

Preheat oven to 350 degrees.
Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper.
In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.
In a small glass bowl, combine melted butter, garlic, olive oil, and oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture; making sure the entire surface is covered.
Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and pepper, to taste.
Place in oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and allow to cool slightly before serving.

If you enjoyed this post, make sure to check out some of my other popular posts!

The post Cheesy Garlic Bread Recipe appeared first on The Classy Chapter.

Grilled Peach Salad

Kristi — Mon, 12 Feb 2018 04:34:46 +0000

This grilled peach salad recipe is perfect year round! I really enjoy it during the summer but it’s just as tasty during the sprint, fall or winter months. I love how fresh it is and the peaches add just the right amount of sweetness.

Oh and the champagne vinaigrette that goes on this salad is to die for!

Grilled Peach Salad with Champagne Vinaigrette

Ingredients:

2 heads Romaine lettuce, base removed, washed and patted dry
3 medium ripe peaches, pits removed and cut into wedges
16 oz. rotisserie chicken, preferably breast meat
4 oz. pecans, chopped
4 oz. goat cheese

Champagne Vinaigrette:

3 T. champagne vinegar
1 T. fresh lemon juice
½ cup extra virgin olive oil
2 t. shallot, very finely minced
1 T. Dijon mustard
1 T. honey
Salt and pepper, to taste

Directions:

To prepare the vinaigrette, combine the first 6 ingredients in a non-reactive glass bowl and whisk to combine thoroughly. Season with salt and pepper to taste and set aside.

Clean grill grates with a wire brush and then spray with a non-stick cooking spray. Grill peach wedges over medium direct heat for approximately 3 minutes per side. For best results, flip wedges only once while grilling. Remove from heat and set aside.

Tear Romaine leaves into bite-sized chunks and place on 4 serving plates. Divide grilled peaches, chicken, pecans, and goat cheese evenly among the plates. Drizzle each plate with champagne vinaigrette and serve. (If you prefer more evenly distributed dressing, toss the salad ingredients with the dressing in a large bowl prior to arranging on plates).

If you enjoyed this recipe, make sure to check out some of my other popular posts!

Grilled Fruit Salad

Grilled Lime Chicken

The post Grilled Peach Salad appeared first on The Classy Chapter.

Buffalo Dip Recipe

Kristi — Thu, 15 Jun 2017 21:58:58 +0000

In need of an easy and tasty instant pot recipe? This instant pot buffalo dip recipe is so yummy and it’s an easy appetizer to whip up for a party. This recipe is packed with flavor and you can make it as spicy as you’d like. Adjust the buffalo sauce based on how spicy you want it.

I often create two batches, one for the people that don’t like much spice and a batch for those of us that like it super spicey!

One of my favorite things about this dish is that you’ll probably have most of the ingredients on hand! While this recipe uses an instant pot, you can definitely make this without an instant pot.

If you don’t use an instant pot then just cook the chicken as you would normally cook chicken breasts.

Chicken Buffalo Dip Recipe

INGREDIENTS:

2 chicken breasts, skinless and boneless

1/2 cup buffalo chicken sauce – add more if you want this a bit spicier!

1/4 cup water

4 oz cream cheese (half a container)

4 oz ranch or blue cheese dressing, optional but recommended

1 stalk celery, chopped, optional

1/2 to 1 cup shredded cheese, optional

Salt and pepper, to taste

DIRECTIONS:

Place the buffalo chicken sauce, water and chicken in your IP and set to manual for 7 minutes.

Natural release and then shred the chicken using two forks.

Stir in the cheese and dressing, if using.

Scoop the buffalo dip into your serving dish and serve with chips, crackers or veggies for dipping.

Buffalo Dip Recipe

2 chicken boneless chicken breasts
1/2 cup buffalo sauce
1/4 cup water
4 oz cream cheese
4 oz ranch of blue cheese dressing
1 stalk celery, chopped
1 cup shredded cheese
salt, to taste
pepper, to taste

Place the buffalo chicken sauce, water and chicken in your IP and set to manual for 7 minutes.
Natural release and then shred the chicken using two forks.
Stir in the cheese and dressing, if using.
Scoop the buffalo dip into your serving dish and serve with chips or veggies for dipping.

If you enjoyed this post, make sure to check out some of my other popular posts!

Instant Pot Mac & Cheese

Instant Pot Shrimp

The post Buffalo Dip Recipe appeared first on The Classy Chapter.

Tasty Baby Shower Appetizers

Kristi — Thu, 08 Jun 2017 14:00:21 +0000

Baby showers are such a fun moment in a pregnant woman’s life! All of her family and friends coming to celebrate the new little bundle of joy. A baby shower is also a special occasion that should be cherished forever. If you are throwing someone a baby shower you’re probably dead set on the shower being perfect! The perfect baby shower appetizers, the perfect games, the perfect baby shower drinks…you’re mind is probably racing.

Wondering what drinks should you serve at a baby shower?

What games should you play at a baby shower?

What type of food should you serve at a baby shower?

All logical questions!

Personally, I like a low key baby shower and I prefer to have appetizers over a full course meal.

These are some of my favorite baby shower appetizers.

Tasty Baby Shower Appetizers

Grilled Fruit Salad from The Classy Chapter

Cucumber Sandwiches from Amanda’s Cookin

Caramelized Onion Flat Bread from Who Needs A Cape

Easy Bruschetta Recipe from The Classy Chapter

Summer Sausage Tortilla Pinwheels from Swanky Recipes

Bacon Wrapped Jalapeno’s from The Classy Chapter

Easy Bacon Wrapped Bread Bites from Creations by Kara

Rosemary and Parmesan Biscuits from Oh My Creative

Sweet and Tangy Barbecue Meatballs from A Dash of Sanity

Crab Rangoon Dip from The Classy Chapter

Ricotta and Prosciutto Cracker Appetizer from Delicious Meets Healthy

Homemade Salsa from The Classy Chapter

White Pizza Dip from A Night Owl Blog

Almond & Blue Cheese Stuffed Olives from Shaken Together Life

Simple Guacamole Recipe from The Classy Chapter

For baby shower prize ideas make sure to check out this post!

Love this post? Check out some of my other popular posts!

Baby Shower Drink Ideas

Gender Reveal Party Ideas

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Simple Guacamole Recipe

Kristi — Thu, 11 May 2017 19:53:20 +0000

Let me tell you a little secret…I’m a sucker for a good & simple guacamole recipe. I could snack on salsa and guacamole all day long. Seriously, it’s my favorite snack.

I probably make guacamole about twenty different ways but today I’m going to share my absolutely favorite guacamole recipe with you.

This is the recipe that friends and family rave about. This is the guacamole dip that’s always the first thing gone at family parties.

Simple Guacamole Recipe

Ingredients:

3 Avocadoes
1 8 Ounce Package Cream Cheese
½ Cup Salsa OR 1 Tablespoon Hot Sauce
1 Tablespoon Lime Juice
Salt and Pepper

Directions:

Peel your avocados and remove the pit. Slice into large chunks and place in a large bowl.

Remove your cream cheese from its wrapper and place it in a food processor along with a few pieces of your avocado. Blend until there are no chunks.

Using a potato smasher or whatever utensil is similar, chop and smash your avocado until it’s thick and chunky but doesn’t have any large avocado chunks left.

Combine your cream cheese mixture and the avocado. Mix well.

Add your lime juice and salsa/hot sauce to the mixture and stir thoroughly.

Lastly, add your salt and pepper, stirring in between each time you add it, until it reaches the desired taste.

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Simple Guacamole Recipe

3 to 5 Avocados
8 oz Package of Cream Cheese
1 tbsp Hot Sauce (Add more based on how spicy you want it)
1 tbsp Lime Juice
Salt (To taste)
Pepper (To Taste)

Peel your avocadoes and remove the pit. Slice into large chunks and place in a large bowl.
Remove your cream cheese from its wrapper and place it in a food processor along with a few pieces of your avocado. Blend until there are no chunks.
Using a potato smasher or whatever utensil is similar, chop and smash your avocado until it’s thick and chunky but doesn’t have any large avocado chunks left.
Combine your cream cheese mixture and the avocado. Mix well.
Add your lime juice and salsa/hot sauce to the mixture and stir thoroughly.
Lastly, add your salt and pepper, stirring in between each time you add it, until it reaches the desired taste.

Do you have a favorite guacamole recipe? I’d love to hear about it in the comments!

If you enjoyed this post, make sure to check out some of my other popular posts.

Homemade Posole Recipe

Lime Chicken Taco Bowls

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