Dips and Sauces Recipes — 01 February 2013

By: Jodie Shield, RD

Going to a Superbowl party this year, or are you hosting?   Either way, score big points with fellow sports fans by making this outrageously delicious guacamole.  My friend, Rosy, shared it with me and let’s just say: Rosy’s guacamole is the best I’ve ever tasted!  Why?  It’s totally authentic.  Rosy was born and raised in Mexico and her recipe has been passed down over serval generations.  It comes from her cook book Shared Flavors which she authored with several of her friends.  According to Rosy, the key to making guacamole is to prepare it 30 minutes before you plan to serve it.  Also, since the guacamole will not stay green for long (it oxidizes), she recommends keeping a spoon in the serving dish so you can stir it frequently.

Once again, my beloved Chicago Bears will not be playing in the super bowl.  No worries.  I already feel like a winner because I’m bringing Rosy’s Guacamole to the party.  How about you?

 Rosy’s Guacamole

Makes 16 servings



  • 6 avocados
  • 1/2 onion, finely chopped
  • 1 bunch of cilantro, finely chopped (I used 1/2 cup)
  • 2 limes
  • 3 Serrano chilies, finely chopped
  • 1 tablespoon of salt or to taste (Rosy uses 2 tablespoons)
  • Tortilla chips


  1. Chop the onion, cilantro, and chilies and leave them outside the refrigerator in a closed container until they reach room temperature.
  2. Scoop out the the flesh of the avocados and mix with the other ingredients.  For a more rustic look, use a fork to mix the ingredients and be sure to leave some chunks of avocado.  For a fancier look, use a food processor to mix the ingredients thoroughly.

Nutrition Information (per 2 tablespoon serving without chips): 125 calories, 1.5 grams protein, 7 grams carbohydrate, 5 grams dietary fiber, 11 grams fat, 1.5 grams saturated fat, 0 milligrams cholesterol, 440 milligrams sodium





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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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