Some like it hot!, like the Spicy Guacamole Dip recipe. If not, just cut back on the chilis and you’ve still got the best party dip recipe west of the Pecos.

INGREDIENTS:
4 avocados
4 cloves garlic, minced
1/4 sweet red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 red chilies, seeded and finely chopped
4 tablespoons olive oil , divided
Juice of 1 lime
Salt and pepper to taste
Pinch of cayenne, for garnish

PREPARATION:
Cut the avocados in half lengthwise and remove the seeds.

Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.)

Gently stir in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper to taste.

Transfer to a serving bowl, if necessary.

Drizzle the remainder of the olive oil over the Guacamole and sprinkle with cayenne for presentation. Serve immediately. Makes 3 cups.

Note: Guacamole Dip does not keep well, but adding a tablespoon of lemon juice helps preserve the color.

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INGREDIENTS:
3 ripe medium avocados
1/2 cup chopped onion
1 ripe tomato
1 clove garlic
2 tablespoons lime juice
2 tablespoons chopped cilantro
2 tablespoons green chili peppers
salt

PREPARATION:
Halve, pit and peel avocados. Place in mixing bowl. Mash avocado pulp with fork, pastry blender or potato masher. Leave chunky.

Stir in onion, tomato, garlic, lime juice, cilantro, chili pepper and salt. Mix well. Press a piece of plastic wrap directly onto surface of guacamole.

Chill until ready to serve.

INGREDIENTS:
3 Haas avocados halved, seeded and peeled
1 lime juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion diced
2 Roma tomatoes seeded and diced
1 tablespoon chopped cilantro
1 clove garlic minced

PREPARATION:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

Yield: 1 batch

Alton Brown, Good Eats