Remember when I disappeared for a couple months. Well, I kept cooking but stopped taking pictures. In case it isn’t obvious, I’m not big on the staging portion of the photography part of this whole blogging thing. Eh. Instragram is about as good as it gets for me.
Instead of learning how to take killer photographs, I’ve been getting the most out of summer now that Minnesota weather is finally cooperative. Exhibit A: dancing on the boat on the way from dinner.
And I’ve had my fair share of meals made for me.
It’s been great. How can you not love Minnesota summers! With the fresh herbs growing in our garden, guacamole has been my go-to side dish. While I LOVE guac, I wanted to mix it up. After seeing a guacamole with goat cheese on a menu at a local restaurant, I had to try to recreate it.
This guacamole is far richer than traditional guacamole. The kind of guacamole you’d have at a fancy restaurant. A fun twist. The goat cheese makes it much thicker and not really cheesy. I really loved it, but I personally prefer traditional guac. Matt likes them both the same. Try it for yourself and let me know which you prefer!
- 3 Avocados
- 1⁄3 cup crumbled goat cheese
- ¼ cup fresh chives, chopped
- ¼ cup sun-dried tomatoes in oil, chopped
- 1 tablespoon fresh lemon juice
- Coarse salt and ground black pepper to taste
Combine all ingredients into a bowl. Mash until only small chucks remain. Serve with tortilla chips and enjoy.