Categories: Appatizers
Ingredients
- 2 ounces cream cheese
- 4 ripe avocados (I used Haas avocados)
- 2 Tablespoons lemon juice (freshly squeezed is best)
- 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one)
- 1/8 cup finely chopped fresh oregano leaves [1]
- 1 Italian (or plum) tomato, peeled, seeded, and chopped
- 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem)
- 1/2 teaspoon salt
- 10 grinds of freshly ground pepper (or 1/8 teaspoon)
- 1/2 cup sour cream to spread on top
- Bacon bits to sprinkle on top of the sour cream
- Tortilla chips as dippers
Directions
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Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable.
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Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado.
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Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning.
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Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together.
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Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits.