How to make spicy Cajun Guacamole

You will learn how to quickly whip up a big bowl of Campbell Brown's favorite spicy Cajun guacamole. Loaded with juicy cherry tomatoes and hot paprika.



It's a kicked-up version of the classic game-day dip.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• BIG BOWL
• MEASURING UTENSILS
• FORK KNIFE CUTTING BOARD
• 4 RIPE AVOCADOS
• 1/4 CUP FRESH LEMON JUICE (ABOUT 2 LEMONS)
• 1 TEASPOON SALT
• 1GREEN BELL PEPPER, FINELY CHOPPED
• 1 1/2 CUPS CHERRY TOMATOES, HALVED OR QUARTERED
• 1 BUNCH SCALLIONS, THINLY SLICED
• 5 LARGE CLOVES OF GARLIC, FINELY CHOPPED
• 2 TEASPOONS CHOPPED FRESH THYME
• 1 TEASPOON HOT PAPRIKA
• 1/2 TEASPOON CELERY SALT
• 1/2 TEASPOON CAYENNE PEPPER
• YOUR FAVORITE TORTILLA CHIPS, CRISP PITTAS, OR CRUSTY BREAD AND LESS THAN 30 MINUTES

1. 
   RIPE AVOCADOS

   GET GROCERY LIST TOGETHER CHECKING YOUR PANTRY AND SHOP. GET ALL TOOLS AND INGREDIENTS OUT BEFORE YOU BEGIN. IT WILL SAVE YOU TIME.

2. 
   CHUNCKY DIP

   IN A SERVING BOWL, MASH TOGETHER THE AVOCADOS, LEMON JUICE AND SALT. DO NOT OVER MASH.

3. 
   PARTY DIP IS READY!!!!!!

   FOLD IN THE REMAINING VEGETABLES AND SEASONING. SERVE WITH THE TORTILLA CHIPS.

Tips & Warnings

• SWITCH IT UP SOME TIMES AND ADD SOLONTRO OR DIFFERENT PEPPERS.
• USE MORE OR LESS SCALLIONS.
• SERVE WITH PITA BREADS, CRACKERS, OR BLU CHIPS FOR A CHANGE.
• KNOW HOW HOT YOUR INGREDIENTS AS TO NOT OVER HEAT YOUR DIP.
• ALWAYS USE GOOD KNIFE TECHNIQUES AS TO NOT CUT YOURSELF.