Basic Guacamole Dip from Meakin

From My Carolina Kitchen

4 ripe Hass avocados

Juice of one lemon or two limes

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

Tabasco sauce to taste (traditional red or green jalapeno)

Worcestershire sauce to taste

½ teaspoon ground cumin

½ cup red onion, peeled and finely diced

1 large clove of garlic, peeled and finely minced

1 medium ripe tomato, seeded and cut in small dice, drained well if runny

Chips for dipping

Cut the avocados in half with a sharp knife and remove and discard the pit. Scoop the avocado out of the shells and cut in chunky dice with a sharp knife, then mash a little with a potato masher, taking care to retain some chunkiness. Immediately add the lemon or lime juice and the salt and pepper and stir to incorporate. Add the remaining ingredients, taste for seasonings, and adjust as necessary. Serve at room temperature with chips for dipping. If not serving immediately, follow tips for storage above. Yield: 3 cups.

Adapted from the Barefoot Contessa Cookbook, by Ina Garten