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Classic Guacamole and Pico de Gallo

Chips and dip are the perfect side dish for any Superbowl party.



Marguerite Henderson shares some delicious dips.

Classic Guacamole
4 large ripe avocados
Juice of 2 limes
1 large clove garlic, minced
¼ cup finely chopped red onion
2 Roma tomatoes, finely chopped
¼ cup finely chopped cilantro
½ tsp. kosher salt
1 jalapeno pepper, cored and diced


Peel the avocados remove pit, and chop. Place in a medium bowl and toss with lime juice. With a fork or potato masher, mash avocado. Stir in the garlic, red onion, tomatoes, cilantro, salt and jalapeno. Taste for seasoning – add more salt if needed. Makes about 3 cups.
Pico de Gallo
8 Roma tomatoes, cut into fourths
1 jalapeno pepper, cored and chopped
½ red onion, coarsely chopped
1 cup cilantro leaves
1 large clove garlic, chopped
1 tsp. kosher salt
Juice of 1 lime
2 T. vegetable oil


Place all ingredients in food processor. Pulse on and off until salsa is chunky, not pureed. This takes about 5-6 pulses. Taste for seasoning. Makes about 2 cups salsa.

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