Hot Guacamole Dip

This dip dials up classic guacamole in two ways: heat and texture. Green chiles and a few dashes of hot sauce bring the spice (the ‘hot’ in the name), while a quick whirl in the blender turns the avocado completely smooth instead of leaving it chunky. Mayonnaise folded in adds creaminess and stability, so the dip holds up at room temperature longer than traditional guac would.

Lemon juice (rather than the lime you’d expect from a Mexican-leaning recipe) keeps the avocado from browning during the chill. It also brings a slightly different acidic note, more floral and less tropical, that plays well with the canned green chiles.

The optional artichoke pairing is what makes this stand out. Cold cooked artichoke leaves scoop the dip cleanly and bring their own subtle nuttiness to balance the heat. It turns a basic dip bowl into something more interesting than a standard chip-and-salsa setup.

The one-hour chill matters. Cold mutes flavors slightly, which lets the heat from the chiles bloom rather than overpower the avocado.

Kitchen Tips

• Use a ripe avocado that yields slightly to gentle pressure. Underripe avocados blend stringy and won’t smooth out properly.
• Drain canned green chiles thoroughly before adding. Excess liquid thins the dip and dulls the punch.
• For more heat, swap regular green chiles for diced jalapeños or a pinch of cayenne in the mix.
• Press plastic wrap directly onto the dip’s surface before chilling to keep any browning at bay during the hour.

Variations

• Stir in 2 tablespoons of crumbled feta or queso fresco for a tangy, salty bite.
• Add a tablespoon of finely chopped cilantro for fresh herbal notes.
• Use Greek yogurt in place of mayonnaise for a lighter, tangier version.