Makes around 4 cups

This is my favorite guacamole recipe; I love how the cream cheese makes it extra creamy. And paired with the lime juice, I could eat it with a spoon!

This recipe is part of our Memorial Day Menu.


  • 4 ripe avocados, (Hass are the best)
  • 1 small onion
  • 4-6 garlic cloves
  • 1 cup cream cheese, softened
  • 6 cherry tomatoes or 1 normal tomato (If you can’t find ripe tomatoes, then omit them)
  • 1 lime, or more to taste
  • Crushed red pepper (or cayenne pepper), to taste
  • Salt and pepper, to taste

To serve:

  • 3 Tablespoons fresh chopped cilantro

Step 1: Preparation

– Cut the avocados in half and remove their stones. Then scoop out the flesh and put it in a bowl.

– Finely dice the onion and garlic, add these to the bowl with the avocado.

– Squeeze the juice out of the lime, using either your hand, a fork, or a citrus juicer and add to the bowl.

– Cut the tomatoes up into a small dice and set aside.

Step 2: Mixing it up

– Add a bit of salt, pepper, and crushed red pepper (or cayenne).

Now add the cream cheese and mix/mash it all up. (Make sure the cream cheese is nice and soft! You can always put it in the microwave for 10-15 seconds at a time to soften it more) You can do this in a food processor or blender if you want, but the thought of having to clean an appliance always motivates me to do it by hand.

– Make sure the cream cheese and avocados are well mixed together, and then stir in the chopped up tomatoes.  (The tomatoes are stirred in after the mashing stage so they don’t get turned to mush)

– Now the most important part, checking the flavors! Don’t skip this part; it is crucial for a well balanced guacamole. Try tasting it with the chips or whatever you’ll be eating it with. Does it need more lime juice? More salt? More red pepper?

Step 3: Serving

Scoop the mixture into a nice bowl and top with chopped cilantro

Of course guacamole is good with chips, but it is also delicious with our Grilled Quesadilla recipe.

May 29th, 2010

Posted In: Dips, Recipes

A delicious creamy tomato dip with a touch of spice. It’s very easy to make and you can easily double or even triple the recipe to feed a crowd.

This recipe is part of our Memorial Day Menu.


  • 1 onion
  • 1 green pepper
  • 1 jalapeno (add more or less depending on how spicy you want the dip)
  • 1 can tomatoes, chopped
  • 1 teaspoon cumin
  • 1 Tablespoon flour
  • 2 cups cheese, grated, preferably Monterey Jack

To Serve:

  • ½ cup sour cream
  • 2-3 Tablespoons fresh chopped cilantro
  • 1-2 green onions, finely sliced

Step 1: Making the Tomato Mixture

– Chop up the onion and green pepper, and then fry them in a pot with a little olive oil until they’re soft.

– Chop the jalapeno and add it with the can of chopped tomatoes and the cumin to the pot with the onions.

– Bring this tomato mixture to a boil.

Step 2: Making it Creamy

– Grate the cheese if it’s not already done, and toss it with the flour.

– Add the cheese to the hot tomato mixture and stir until it is melted and smooth.

Step 3: Serving

– Scoop the dip into a nice bowl and top with sour cream, freshly chopped cilantro, and sliced green onions.

– Of course this dip is delicious with corn chips, but for something a bit special, try it with our Grilled Quesadillas.

May 29th, 2010

Posted In: Dips, Recipes