Haus Guacamole Recipe
sauce, sour all cream, tartare ranch, dip
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Ingredients
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Guacamole Base
Haus Sour Cream + Ranch Tartar Sauce (sauce / tartare ranch)
Finishing & Garnish
Method
Guacamole Base
- 1
Prepare avocados
Cut avocados in half, remove pits and scoop flesh into a large mixing bowl.
- 2
Mash and season
Using a fork or potato masher, coarsely mash avocados to a chunky consistency (some chunks remaining). Immediately add fresh lime juice and kosher salt; mix to incorporate.
- 3
Add aromatics
Fold in the diced red onion, minced jalapeño (adjust amount to taste), chopped cilantro, and diced tomato. Taste and adjust seasoning with additional salt, pepper and up to 1 tablespoon more lime juice if needed.
Haus Sour Cream + Ranch Tartar Sauce (sauce / tartare ranch)
- 4
Combine base ingredients
In a small bowl, whisk together the sour cream, mayonnaise and prepared ranch dressing until smooth.
- 5
Add tartare elements
Stir in the chopped capers and minced cornichons (or dill pickles). Add lemon juice, chopped chives, garlic powder and onion powder; mix thoroughly.
- 6
Season and chill
Season the sauce with salt and freshly ground black pepper to taste. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).
Assemble & Finish
- 7
Combine guacamole and haus sauce (two ways)
Option A (swirled): Spoon the guacamole into a serving bowl and dollop the Haus sour cream + ranch tartare sauce on top, then use a spoon to swirl lightly so you have visible streaks of the sauce through the guacamole. Option B (layered): For a creamier dip, fold 3 tablespoons of the sauce into the guacamole to create a creamy, tangy guac, leaving the remainder of the sauce as a topping or on the side.
- 8
Garnish
Drizzle the olive oil over the top, sprinkle with smoked paprika (or chili powder) and the additional chopped cilantro. Add a few extra capers or a small spoon of the tartare sauce on top if desired.
- 9
Serve
Serve immediately with tortilla chips or a selection of crudité. If not serving right away, press plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate up to 12 hours; add final garnishes just before serving.