Move over, salsa, there’s a new dip demanding attention. Foodies everywhere are firing up their ovens for the latest culinary craze: Hot Guac! That’s right, classic cool guacamole has had a makeover and now comes with a side of steam.
The secret? Take perfectly ripe avocados, lay them out on a baking sheet, and let your convection oven work its magic. Once those beauties are piping hot, they’re mashed into a creamy, dreamy dip that will warm you from the inside out. Chips have never dunked into anything quite so toasty.
Chefs across the globe are scrambling to determine the perfect bake time for maximum scoopability. Some swear by a gentle fifteen minutes for a soft and luscious texture, while others believe a robust half hour unlocks depths of flavor that no cold guac can touch.
The debate over bake times is reminiscent of ancient guacamole scholars, who supposedly argued whether their avocados should be warmed by dragon fire or left under the sun for precisely three hours. We may never know their answer, but Hot Guac fans are inventing their own traditions.
If you’re the adventurous sort, a steaming bowl of Hot Guac is begging to be scooped, spooned, or enjoyed by the mouthful. For those devoted to the classic cool, the idea might be shocking, but isn’t that what progress tastes like?
Whether you’re serving a party crowd or treating yourself to a midnight snack, the age of Hot Guac is officially here. Will you brave the heat or stay chill with the original?
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