Servings:
6
Chef notes
Set up a guacamole bar so your guests can customize their dip. "Have fun with the garnishes and be sure to have a little bit of something for everyone," says Ryan Clark, executive chef at Casino Del Sol Resort and Spa in Tucson, Arizona and the author of "Modern Southwest Cooking." "Think of textures, flavors and diets. I always try to have some veggies, seafood and crunchy bits."
