Cooking with Cathy: Guacamole Bowl

By: By: Chef Cathy Zeis
By: By: Chef Cathy Zeis

Ingredients

1 sourdough bread bowl
6 ripe avocados
3 Roma tomatoes
1 small white onion
1/2 cup Chef Cathy's Awesome Salsa
4 TBS. Worcestershire sauce
4 TBS. fresh cilantro, chopped
2 tsp. lime juice
2 tsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper

Directions

Using a sharp knife, cut off the top of the bread bowl and hollow out inside of bowl. Place bread bowl in freezer for at least 3 hours, preferably over night. Cut avocados in half and remove seed. Using a spoon, clean out avocado halves and place ripe avocados into a large bowl. Using a grater, grate half of the onion and finely chop the other half. Add to avocados. Repeat same process with tomatoes, grating half and finely chopping the other half. Add all other ingredients and mash with a potato masher until completely incorporated. Chill for 1 hour before serving. Serve with your favorite chips.

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