This post was created in partnership with the California Avocado Commission. All opinions are our own.

Just when you thought you’d seen it all… leave it to the Husbands to invent something entirely brand new; something that’s never been attempted in a kitchen before; a recipe that is completely unsearchable on Google; a debut dip that is going to change the way you think about guacamole forever. It’s the height of California Avocado season and the weather is starting to heat up, so fix yourself a refreshing Aurora Spring, and sit back and relax while we introduce our latest creation. Friends and esteemed guests, may we present to you… Guacanoochi!

It’s almost too good to be true, but this vibrant green bowl of deliciousness is, in fact, 100% real. It’s been fun partnering with the California Avocado Commission this year. Each month they’ve given us a unique theme for creating a recipe. This time our theme is California Coastal Cuisine—recipes that remind us of our Golden State—and how can we not think of Southern California without being inspired by the incredible variety of Latin American cuisine that fills our city. Well today, we’re taking one of Mexico’s classic dishes and giving it a California twist. If you like guacamole, then you are going to love Guacanoochi.

Thankfully, Guacanoochi is one of the easiest recipes to make. All the ingredients get mixed together in one bowl, and that’s it. Made with Fresh California Avocados, this super fruit is the star of the show. We have a few tricks up our sleeves that make this sensational spread extra tangy and delicious. First, we like to use both lemons and limes, since they each bring a unique citrus flavor. Mixed with finely minced onion and jalapeño, fresh cilantro, a hint of garlic powder, and a splash of your favorite hot sauce, our recipe calls for one more secret ingredient that takes this famous dip to the next level and gives Guacanoochi its name.

If you’ve never tried nutritional yeast (also known as “nooch”) before, you are in for a treat. This magic yellow powder adds a distinct nutty and cheesy flavor that elevates this addicting appetizer and so many other dishes. Make a bowl of Guacanoochi and serve it with crispy tortilla chips for a romantic movie night. On your next Taco Tuesday, top them with Guacanoochi to make it an evening you’ll always remember. It’s spectacular on veggie burgers, quesadillas, or simply by the spoonful. If you’ve ever wondered whether everything has been done before, think again. The universe is infinite, and Guacanoochi is the perfect example of how our world continues to surprise us in ways we never expected. To ensure you’re enjoying locally grown California Avocados, be sure to check for California on the label from spring through summer, and enjoy a taste of our home state in every bite.

Guacanoochi
Makes about 3 cups

4 ripe, Fresh California Avocados, peeled and seed removed (about 600 g total)
2 tablespoons freshly-squeezed lemon juice
2 tablespoons freshly-squeezed lime juice
4 teaspoons nutritional yeast flakes, plus more for garnish (see note)
2 teaspoons finely minced white onion
2 teaspoons finely minced jalapeño, seeds and white ribs removed (see note)
2 teaspoons finely chopped cilantro, plus more for garnish
1 teaspoon salt
1 teaspoon hot sauce of your choice (see note)
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

In a medium bowl, combine all the ingredients and mash to your desired consistency. Taste for citrus, salt, and heat level, and adjust to your preference. Serve immediately, garnished with fresh cilantro and a sprinkle of nutritional yeast, and enjoy!

Notes:
— Nutritional yeast (“nooch”) is available in the natural food or bulk section of many grocery stores, and it is also available online.
— In jalapeños, the majority of the heat is contained in the seeds and white ribs. For a mild Guacanoochi, remove them before mincing. For a higher heat level, leave them in. When you are finished mincing the peppers, avoid touching your face or eyes, and make sure to wash your hands afterward.
— For the hot sauce, feel free to use your favorite brand. We use a fairly mild sauce such as Valentina, so if your hot sauce is considerably more spicy, we suggest starting with a smaller amount and taste before adding more.
— The Guacanoochi is best on the day it is prepared, but it will stay fresh in a covered container in the refrigerator for up to 3 days. For maximum freshness, smooth out the top before storage, and if desired, squeeze a little lemon or lime over the surface before covering.