Argentine Guacamole

Day PartLunch, Snack, Dinner
Menu PartSide Dish
Cuisine TypeAmerican

This luscious guacamole captivates the senses. Full of garlic and onion and made extraordinary by saffron this dip is served with purple and sweet potato chips for a very delightful treat.


Saffron threads, a large pinch
2 lb. (about 4) California Avocados
2 tbsp. fresh lemon juice
1/2 cup white onion, finely chopped
1/4 cup fresh parsley, chopped
2 tsp. fresh thyme leaves, chopped
4 large cloves garlic, minced
1 tsp. salt


  1. Lightly toast saffron threads in a dry frying pan; pulverize with a mortar and pestle. Reserve.
  2. Coarsely mash (do not puree) California Avocados.
  3. Fold in remaining ingredients and saffron.
  4. For service: Place guacamole in a bowl and serve with purple potato and sweet potato chips.

Note: Guacamole is best when made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.

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