This post is sponsored by Blue Diamond Almonds.
We loved this. We loved this so freaking much.
A post on a Sunday?! So unlike me. But we needed to talk about this NOW.
Are you a guacamole purist? I can swing both ways. Guacamole with cilantro + lime + sea salt OR guacamole with cilantro + lime + sea salt + caramelized pineapple + red onion + sriracha almonds + feta.
Either way I’m very much like GET ME A CHIP.
While on Friday I shared a recipe that appears like dip but is actually a dinner, this recipe appears like dip but is actually a dip.
A summertime dip.
Which means you should serve it on a platter with chips (duh) and watermelon and margaritas. Preferably this platter. Are you a Crate and Barrel, Pottery Barn, Williams-Sonoma, or Sur la Table kind of person? Right now I’m very pro-Crate and Barrel<3<3<3.
After a rather uneventful Saturday, in which we watched the senior golf tour and therefore took 2 hours naps, I made us this guacamole. We then served it atop chicken tacos for dinner. Just a tortilla + shredded chicken + this guac. Plus more guac and chips. It was kind of like what every summer dinner should be…taco.
But even if you’re not taco-ing, just putting this guacamole on a chip is quite the thing to do. And it is quite the thing to bring to your summer get-togethers. Fortunately for us, avocados seem to be in perfect condition right now so you should have no problem picking non-brown spotted ones. But if you need to employ some risk management in case you pick the one bad avocado in the bunch, buy 3 instead of 2.
Just fyi, this guacamole is like THE heart-healthy monosaturated fat guacamole. But if I named is monosaturated fat guacamole I don’t think people would be as excited about is as sweet & spicy summertime guacamole. This is true.
So yeah. With the almonds AND guacamole this is a snack/app to be thrilled to serve to your loved ones. Or to that girl at the party that kinda gets on your nerves because she thinks everything your husband says is a little too funny. She can have some too. But only one scoop.
Now. The sriracha almonds aren’t like OMG my mouth is on fire spicy. I don’t do OMG spicy. They are just mega flavorful. (I’ve been saying mega a lot. I think I’m gonna try to phase it out of my vocabulary.) The almonds are almost like a BBQ flavor with a baby kick of heat. Perfect paired with the super sweet, caramelized pineapple.
And the pineapple is also necessary because we all know summertime really means fruit-time because right now the only thing that can make Houston heat bearable is eating a 1/4 of a watermelon a day. And if I run out of watermelon, the pineapple in the guac will do it for me.
I actually would never say ‘guac’ in real life. I kinda hate the shortened word. But I’ll say guac on here because I’m typing/reading it/saying it inside my head, instead of having to saying it out loud.
Guac guac guac.
Sweet & Spicy Summertime Guacamole
Yield: 2 cups guacamole
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
1 cup pineapple, cut into 1" pieces
1/2 cup red onion, finely chopped
1 tablespoon olive oil
1/2 cup cilantro, roughly chopped
2 avocados, mashed
1/3 cup Sriracha Blue Diamond Almonds, roughly chopped
1/4 cup feta cheese
1 lime, juice
scant 1/4 teaspoon salt
1/4 teaspoon black pepper
Heat olive oil in a saute pan over medium heat. Once hot, add in red onion and cook for 6 minutes, stirring frequently. Stir in pineapple and cook an additional 6 minutes, stirring frequently until the pineapple begins to caramelize. Scoop pineapple & red onion mixture onto a cutting board and roughly chop everything until a salsa forms. Place in a large bowl. To the same bowl, add in mashed avocado, almonds, feta, lime juice, salt and pepper. Garnish with more chopped almonds, cilantro and feta. Serve with your favorite tortilla chips.
pretend your chip is a spoon.