We’ve taken a classic guacamole dish and put a spin on it by adding blueberries. Once you’ve tasted Blueberry Guacamole you will want it all the time!
Blueberry season sweeps in like a fire ball and we jump on the wagon so we can eat as many as possible before the season ends! During the winter months the blueberries that are shipped in from other countries taste terrible. Perhaps it’s too long on the boat, plane or train, not really sure but nothing compares to B.C. blueberries!
So we take the opportunity to eat as many blueberries as we can once the season arrives. Fresh is best for this recipe.
The Chip Counts
A variation of tortilla chips are the best chip to enjoy with any kind of guacamole. It needs to be sturdy enough to tuck into the guacamole without breaking.
Going beyond chips you could dip veggies like carrots, celery, cauliflower, broccoli, even bell peppers. Or go off the rails completely and dip bread sticks, pretzels, rice cakes, crackers – even pita chips.
Every July we eagerly await the appearance of BC Blueberries in the stores and markets. Alongside cherries, stone fruits, berries and more.
Growing up in BC, my mom used to grow all kinds of berries and vegetables plus had several fruit trees in our yard. Enjoying fresh produce like this every summer was sure a great way to grow up.
I’ve always said it comes from everywhere. Eating blueberries while eating guacamole is how this dip was born. Kids have also given it two thumbs up. I might try fresh cherries next.
Looking for other fun summer appetizers? Check these out!
- Mushroom Toast
- Grilled Skewered Olives
- Mini Salad in Toast Cups
- Mini Cheese Balls
- Blue Cheese Stuffed Mushrooms
- Toasted Sesame Cream Cheese Spread
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 3 ripe avocados
- 1/2 cup fresh blueberries halved if big
- 1 tbsp fresh jalapeno diced small
- 1 lime, juiced
- 2 tbsp cilantro chopped
- 1 tbsp green onion sliced thin
- olive oil
- Mash avocados in a bowl.
- Mix in blueberries through green onion and a good pinch of salt.
- Drizzle with olive oil and serve with crackers, pita chips or tortillas.