It’s almost September, and around here that means one thing. Football season! College football, to be exact. I live in the heart of Gator Country, and Florida Gator football is an integral part of the culture here. Football game Saturdays bring football fans from all around the state of Florida (and many from outside the state), and besides the football game itself, there is one thing that’s on everyone’s mind. Tailgating.
Tailgating is serious business. And tailgate food? Also serious business. I’m not even going to discuss the beverages. Ahem.
Chips and dip always seem to make their way onto every folding table or cooler top or truck tailgate during football Saturdays. One of my favorite dips of all time is guacamole, and this recipe, friends, is a guacamole dip that you will want to make. Oh, yes. You will.
Let’s talk terminology for a minute. For me, traditional guacamole has good avocados at it’s base – and some salt and perhaps some lime, tomato, or onion – but really not much more than that. Since this recipe has some extra ingredients, namely the nonfat Greek yogurt, I’m calling it a guacamole dip.
The original recipe called for sour cream, but I like to replace sour cream whenever possible with nonfat Greek yogurt. I don’t see any difference in taste, and I love the fact that it’s healthier. Along with the Greek yogurt, this recipe has tomato, garlic, and fresh corn kernels. The raw corn kernels give a little burst of sweetness in your mouth with each bite.
The recipe was supposed to have a bit of chipotle pepper added in as well, but, if I’m going to be perfectly honest with you — and I clearly am — I couldn’t find the can of chipotle in adobo sauce. Turns out the can of chipotle was in the laundry room where we keep the cats’ food, mixed in the stack of canned cat food.
These things sometimes happen.
Anyhoo. Let’s move on.
Even though the guacamole dip was chipotle-less, it was simply amazing. Truly. Perfect. Next time I make this I won’t even try the chipotle. Let the cats have it. I’m good with this guacamole dip just the way it is.
So, dear readers, go make this guacamole dip. Your friends will thank you. Your family will give you extra hugs. Your hips will be so happy that you used nonfat Greek yogurt instead of full-fat sour cream. Bring this to your next tailgate party, and you will be the Champion of the Tailgate.
Yield: About 2 cups.
2 large ripe avocados, halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear fresh corn
1 plum tomato, seeded and diced
2 green onions, chopped
1 clove garlic, minced
1/4 cup nonfat plain Greek yogurt
kosher salt
Mash avocados with lime juice in a medium bowl. Using a sharp knife, remove the corn kernels from the cob and add to avocado mixture. Stir in tomato, green onions, and minced garlic. Add the Greek yogurt and stir well to blend. Season to taste with kosher salt (I used about 1/2 teaspoon).
Note: This can be made up to 4 hours ahead, but you should place plastic wrap directly on the surface of the guacamole to prevent discoloration. Refrigerate until ready to serve.
Adapted from this recipe from Bon Appétit, July 2006.
