Best 3 Roasted Garlic Guacamole Recipes

Indulge in the tantalizing flavors of Roasted Garlic Guacamole, a delightful dip that seamlessly blends the richness of roasted garlic with the classic freshness of guacamole. This culinary masterpiece elevates your taste buds with every dip, offering a harmonious balance of creamy avocado, zesty lime, and a hint of roasted garlic.

Our collection of recipes caters to diverse preferences and dietary needs. The classic Roasted Garlic Guacamole recipe remains a timeless favorite, showcasing the perfect balance of flavors with its simple yet effective ingredients. For those seeking a spicy kick, the Spicy Roasted Garlic Guacamole adds a touch of heat with finely chopped jalapeños, while the Roasted Garlic Guacamole with Bacon offers a smoky, savory twist with crispy bacon crumbles.

For a vegan alternative that doesn't compromise on taste, the Vegan Roasted Garlic Guacamole is a delightful option, utilizing creamy cashews to replicate the richness of avocado. And for those with a penchant for unique flavor combinations, the Roasted Garlic Guacamole with Mango adds a sweet and tangy twist with the addition of ripe mango chunks.

Each recipe is carefully crafted to ensure a smooth, flavorful guacamole that complements any occasion, whether it's a casual gathering, a festive celebration, or simply a delightful snack to enjoy at home. So, embark on a culinary journey and discover the irresistible charm of Roasted Garlic Guacamole in all its variations.

Here are our top 3 tried and tested recipes!

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY

Roasted Poblano Guacamole with Garlic and Parsley image

Provided by Food Network

Categories appetizer

Yield Makes 2 1/2 cups, serving 6 as

Number Of Ingredients 9

Ingredients

2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish

Steps:

The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

ROASTED GARLIC GUACAMOLE

Roasted Garlic Guacamole image

This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless -- it's the heart of his Cinco de Mayo guacamole bar. Get All the Recipes

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

6 cloves garlic, unpeeled
6 medium-large ripe avocados (about 2 1/2 pounds)
1/2 cup coarsely chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice, plus more if necessary
Coarse salt
1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted
3/4 cup Mexican queso fresco or queso anejo, for serving
3/4 cup toasted pumpkin seeds, for serving
3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving

Steps:

In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

GUACAMOLE WITH ROASTED GARLIC RECIPE - (4.6/5)

Guacamole with Roasted Garlic Recipe - (4.6/5) image

Provided by á-46942

Number Of Ingredients 8

Ingredients

1 small yellow onion, roughly chopped
1 serrano chili, roughly chopped
1/2 cup picked cilantro leaves, finely chopped, divided
2 teaspoons kosher salt
4 ripe avocados
1 whole head garlic
2 tablespoons olive oil
2 tablespoons juice from 2 limes

Steps:

Directions Preheat oven to 350°F. Cut top of head off of garlic to expose tops of cloves. Rub all over with olive oil and place on a foil-lined rimmed baking sheet. Roast until garlic is completely soft and well browned, about 45 minutes. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Squeeze roasted garlic cloves out of head and mash into a paste with the back of a fork. Fold into guacamole. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

Tips:

To easily roast garlic, wrap individual cloves in foil, drizzle with olive oil, and roast at 400°F for 30-35 minutes, or until soft and golden brown.
For a creamier guacamole, use ripe avocados and mash them until smooth. If you prefer a chunkier texture, mash the avocados less.
Add your favorite mix-ins to taste, such as diced tomatoes, chopped onion, cilantro, jalapeño, or crumbled queso fresco.
Serve guacamole immediately or store it in an airtight container in the refrigerator for up to 2 days. Guacamole will oxidize and turn brown over time, so you can prevent this by pressing plastic wrap directly onto the surface of the guacamole before storing.
To make guacamole ahead of time, mash the avocados and add the lime juice, salt, and pepper. Store in an airtight container in the refrigerator for up to 2 days. Just before serving, add the remaining ingredients and mix well.

Conclusion:

Roasted garlic guacamole is a delicious and versatile dip or spread that can be enjoyed with chips, vegetables, or even as a sandwich spread. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy appetizer or snack, give roasted garlic guacamole a try. You won't be disappointed!