Roasted Garlic Guacamole with Help-Yourself Garnishes

By allie5jones

Ingredients

• 6 large cloves garlic, unpeeled
• 6 ripe medium avocados
• 1/2 cup coarsely chopped fresh cilantro, loosely packed
• 2 tablespoons fresh lime juice, plus more if desired
• 1 teaspoon salt
• Garnishes
• 3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
• 3/4 cup toasted pumpkin seeds (see Tip)
• 3/4 cup sliced pickled jalapeños
• 1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
• 1 16-ounce bag large, sturdy tortilla chips

Details

Servings 16

Preparation

Step 1

1.To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
2.To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the guacamole (Step 1) up to 1 day.
Kitchen Tip: To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.