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Hickory Spider Web Guacamole

Hickory Spider Web Guacamole

Cook Time

25 Min

Difficulty

Easy

Prep Time

15 min

Servings

12

Hickory Spider Web Guacamole

Ingredients

5 Avocado
1 Orange Bell Pepper
For Serving Blue Corn Tortilla
3 (optional) Jalapeno Peppers
2 1/2 Limes
1 - 2 Tablespoon Pit Boss Grills Smoked Hickory and Honey Sea Salt Rub
2 Pitted Black Olives
To Taste Salt and Pepper
1/4 Cup Sour Cream
1/2 Sweet Onion

Cooking Instructions

    Special Equipment
    A squeeze bottle or Ziploc bag(optional)
    Louisiana Grills Grilling Basket

  1. Preheat your grill to 400°F.

  2. Cut the sweet onion, jalapenos, and orange bell pepper into slices for the grill.

  3. Top with olive oil to coat and add Louisiana Grills Hickory and Honey Sea Salt Rub to taste (we used about 2 tablespoons).

  4. Grill for 8-12 minutes, or until the veggies are cooked, with some crispness left. Toss them half way through cooking.

  5. While your veggies are grilling, cut and mash your avocados.

  6. Add salt and pepper to taste, as well as the fresh squeezed limes. DO NOT over salt at this point. You can always add more later – remember that your veggies have been salted.

  7. Once your veggies are cooked, pull them off the grill and let them cool.

  8. Once cooled – dice the veggies and add them to the avocado mixture.

  9. Mix, and add more salt, pepper or lime to taste at this point.


  10. For the web:

  11. Fill a squeeze bottle or Ziploc bag with sour cream. Pipe 3-4 concentric circles of cream onto the guacamole. Using the tip of a knife, pull lines from the center circle out, creating a spider web pattern.

  12. For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.

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