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Guacamole with Grilled Onion and Roasted Garlic

Posted by mmillet on January 21, 2014

Guacamole with Grilled Onion and Roasted Garlic

With the Super Bowl inching closer (and don't forget about basketball starting in full swing soon) the Game Day Cookbook has been softly whispering our name. You always need to be supplied with something to satisfy those endless, eyes-cemented-on-the-tv munchies. Easy solution? Chips and Dip - specifically creamy, slightly spicy guacamole.

Guacamole originated with the Aztecs in Mexico. Due to its outrageously delicious nature, it has become a common staple in American cuisine for almost any party or gathering of people. In Mexico it's traditionally smashed together using a molcajete, or mortar and pestle. There's some serious satisfaction found in the hands-on act of mashing together the ingredients to make something so much more insanely scrumptious than the sum of its parts. So get your hands dirty and get to mashing some avocados and turn that into guacamole!


PREP TIME: 5 minutes
COOK TIME: 1 hour


1 head of garlic
Olive oil
1/2 sweet onion (such as Vidalia or Texas Sweet), peeled and sliced into 1/2-inch slices
4 ripe (firm, not squishy) avocados
Juice of 1 lime
1 tomato, seeded and diced
1 teaspoon ground cumin
1 to 2 jalapeno peppers, seeded and minced, or a few slices of pickled jalapenos, minced
3 tablespoons minced fresh cilantro leaves
2 tablespoons mayonnaise
Salt to taste
Tortilla chips for serving


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Tear off an 8-inch square piece of aluminum foil. With a sharp knife, slice 1/2-inch off the top of the head of garlic. Place on the aluminum foil and drizzle with olive oil.

Bring up the sides of the foil and twist to seal loosely. Put the foil packet on the grill grate and roast for 45 minutes to 1 hour, or until soft. Let the garlic cool before using.

In the meantime, brush the onion slices with olive oil and grill for 25 to 30 minutes, turning once with a spatula. Let cool, then dice and reserve.

Slice each avocado in half lengthwise and remove the pit. Scoop into a large mixing bowl. Add the lime juice and mash roughly. (The more chunky you like your guacamole, the less you need to mash it.)

Remove the garlic from the foil and squeeze the softened garlic cloves (they will be like a paste) over the avocado. You may want to mash the roasted garlic a bit before stirring it into the avocados to ensure it incorporates thoroughly. Discard the papery skins.

Gently stir in the onions, tomato, jalapenos, cilantro, mayonnaise, cumin, and salt to taste.

Guacamole with Grilled Onion and Roasted Garlic

Transfer to a bowl and serve with your favorite tortilla chips.

Guacamole with Grilled Onion and Roasted Garlic