Guasacaca is the delicious Venezuelan version of guacamole. It’s easy to make, smooth, fresh, and creamy, and can be used as a dip, sauce, spread, and more – the possibilities are endless!

Although it is now officially Autumn in Sydney, the weather today is so hot and humid. When it’s over thirty degrees I prefer to have something lighter for lunch: a salad, cheese and crackers, or a homemade dip and raw vegetables. I also love having something like this Guasacaca in the fridge, so I can snack on it throughout the day.

I love avocados, but am not always so keen on guacamole. However, Guasacaca is packed with fresh flavours both from the generous amount of herbs and the green capsicum/bell pepper, which I personally think makes it less rich. You can add dried chillis or splash of tabasco if want something spicier – it’s flexible to your tastes!

Serving Ideas For Guasacaca:

Try spreading it on a sandwich instead of butter, or thinning with a little olive oil and mixing through pasta.

Can I make this Guasacaca Ahead?

Yes you can. The guasacaca will keep in the fridge for 2-3 days, in a covered container.”

Make it Your Guasacaca:

Vegan: Worcester sauce is not suitable for vegans. You could add a tiny splash more of white wine vinegar, or just leave out the Worcester Sauce.
Gluten free: Worcester sauce isn’t suitable for this on a gluten free diet, so either leave out or add a splash more white wine vinegar.
Don’t like raw garlic: I’m the same, so I often boil the clove of garlic in a small saucepan in a little water for a couple of minutes, until slightly soft. Then blend as normal. This seems to take the pungent raw garlic taste – and aftertaste – away.

If you are looking for more dip recipes, why not have a look at my Roast Vegetable & Almond Hummus, Pumpkin Hummus, or this Smoked Salmon Pate

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!