Guacamole with Cottage Cheese
From a neat little book called The Avocado Bravo, published in 1975 by the California Avocado Advisory Board. You can mash the avocado and finely chop the onion and mix well by hand or put everything in the blender, which is what I did.
From a neat little book called The Avocado Bravo, published in 1975 by the California Avocado Advisory Board. You can mash the avocado and finely chop the onion and mix well by hand or put everything in the blender, which is what I did.
- Carbohydrate 16.7536 g
- Cholesterol 7.53333333333333 mg
- Fat 21.5543 g
- Fiber 9.26333308468262 g
- Protein 11.7825666666667 g
- Saturated Fat 3.60002 g
- Serving Size 1 1 Serving (237g)
- Sodium 356.790763888889 mg
- Sugar 7.49026691531738 g
- Trans Fat 1.96465333333333 g
- Calories 288 calories
Step-by-step
- Blend avocado with cottage cheese until fairly smooth.
- Blend in onion and seasonings.
- Cover and chill.
Traditional guacamole relies on hand-mashing ripe fruit to preserve distinct chunks and an unctuous mouthfeel, whereas this mid-century variation applies mechanical blending to homogenize disparate textures into a uniform emulsion. Skeptics encountering this formulation frequently watch the high water content of commercial curd separate immediately upon contact with citrus acid, resulting in a watery pool rather than a cohesive dip. Achieving stability requires selecting a small-curd dairy product containing at least four percent milkfat and draining excess whey through a fine-mesh strainer for fifteen minutes before processing.
Pureeing the avocado alongside the dairy introduces significant air into the mixture, which accelerates enzymatic browning through increased surface oxidation unless managed carefully. Pressing a sheet of plastic wrap directly against the surface of the blended dip eliminates air pockets and maintains bright green coloration for up to twenty-four hours in refrigeration. When scaling quantities up for larger gatherings, avoid doubling the lemon juice initially; acid concentration intensifies rapidly during homogenization, and titration by drops ensures the final flavor remains balanced.
