Recipes Creamy Guacamole 1 Review There are no chunks in this superbly smooth guacamole, which uses a little mayonnaise to amp up the creaminess. Slideshow: Great Guacamole Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 4 to 6 Ingredients 3 large ripe Hass avocados, halved, pitted, and scooped out 1 teaspoon fresh lime juice 2 tablespoons mayonnaise 1 tablespoons finely minced cilantro 1/4 teaspoon Kosher or sea salt Fresh cracked black pepper, to taste Extra-virgin olive oil, for drizzling Directions In a bowl, mash the avocado with a potato masher until it is smooth. Stir in the lime juice, mayonnaise, cilantro, salt and pepper. Put guacamole in serving dish and drizzle with olive oil. Serve immediately. If not serving immediately, press a piece of plastic wrap flush into the top of the guacamole, refrigerate and serve preferably within 24 hours. Drizzle with olive oil just before serving. Rate it Print