Could someone please tell me how to preserve avocado dip. I know it turns brown, I even tried leading the seed in, still doesn’t work. Also would it hurt you to eat the dip if it is brown :smack:
Add lime juice. I usually use one lime for two avacados. Juice the lime into a bowl first and then toss the avacado pieces in the lime juice before you add the other ingredients. Guacamole should be chunky rather than a smooth paste. I don’t know if a paste turns brown faster. also, cover with saran wrap and press it down right on top of the guacamole to keep out air.
Adding some kind of acid should help a bit, but don’t expect to keep it very long. Commercial dips have preservatives added.
DanBlather beat me to it. I just used lemons instead. In fact, I second everything he said.
I’ve eaten brown guacamole, and I’m still here.
Leaving the pit in only provides an obstacle to easy dipping.
Citrus juice works pretty well, but the best way to keep guacamole from going brown is to make it immediately before you want it and to eat it quickly.
If you need it to be buffet-stable for a longish time, try squeezing some lime juice over the surface, in addition to having squeezed some in as you mix it.
Otherwise, guac is just one of those foods that has a really short lifespan before it looks funky.
After I make it, I drop the bowl onto a soft surface to make the dip surface flat and then I drizzle either lime or lemon juice all over the surface. Lime or lemon depending on my taste that day. That’s all you need to do. In addition, you can cover the stuff with saran wrap, pressing it down to touch the surface to keep the air away. I really think that’s overkill, though. Of course, guac always gets better if you let it sit for a few hours, so when you’re ready to serve it, take the wrap off and stir in the juice for added flavor. If you have any left over, you can really do that a second time, although, the discoloration doesn’t change the flavor or the safety - just the yuk factor. xo, C.
I know the words, but the don’t make any sense in this order.
Avocado dip lasting long enough to go bad? Is this possible? Who knew? :eek:
Cover it with plastic wrap… not just stretching it over the rim of container, but actually pressing it down in contact with the surface of the dip, evenly so there is no trapped air. It’s the air that makes it brown. The “leave the pit in the dip” trick never preserves anything except the small area that the pit is protecting from the air.
Or put the plastic wrap tightly over the bowl, invert and refrigerate.
I concur with everything. Just wanted to add: if you are going to leave it out for some (small) length of time, leave it on ice.
The summary:
[ul]
[li]Small amounts won’t have time to go brown (you’ll eat them first).[/li][li]Citris Juice will help prevent browning.[/li][li]Make it as close to eating time as possible (like T-1 second).[/li][li]If you have to leave it out, ice it by placing the guac bowl inside a larger bowl with ice in it.[/li][li]If you still have any left, press plastic wrap right down onto the surface (and make the surface as small as possible).[/li][/ul]
Cheers
I do the plastic wrap seal mostly, because I don’t like guac with too much lemon/lime flavor, and I like to let it sit long enough to let the flavors even out.
However, the last couple of batches I’ve made, I tried sprinkling in a small amount of rice wine vinegar instead of lemon or lime juice. It was GOOD like that! The vinegar helped prevent browning, without drowning the taste of the avocado. I also typically add finely chopped tomatoes, which have a certain amount of acid in them, too.
Inverting won’t get rid of the air in the bowl, though. It will either be trapped in a bubble on the plastic or migrate up to the bottom of the bowl.
But if the air is at the bottom of the bowl, so the brown will be and nobody will see it until much too late… 
Gabriela’s Man makes insanely edible guacamole (may be reclassified as a Schedule I drug) and it contains both lime juice and salsa.
Has been known to last two days not brown.
If he makes enough of it to last for two days!
Brown guac will not kill you any more than brown-edged supermarket meat will kill you. Boring guac may drive you right off the edge.