Homemade Quacamole

For the past 10 years I have been making guacamole and I have discovered that roasting the garlic gives this guacamole a great smooth taste.

4 Tender avocados (California)
1 Whole Head Of Garlic (roasted)
5 Green Onions (finely chopped)
1 Roma Tomato (finely chopped)
3 TBL Cilantro (finely chopped)
1 Jalapeño (roasted with seeds)
1 Lime (juiced)
1 TBL Ground Cumin
2 TSP Granulated Garlic
Salt to Taste

Roasting garlic:

Preheat oven to 450.

Take your whole head of garlic and place on cutting board.  Take your knife and slice the top off, leaving little garlic in the top.  Place the head of garlic in a small saute pan, drizzle with olive oil and place in your preheated oven for 20-25 minutes.  When garlic is done place on a heat pad until cools down (30-35 minutes cool time)

1.) Cut avocadoes in half and remove seeds, slice the insde of avocadoes and scoop out with a spoon into a medium bowl.  Slice lime in half and (squeeze with meat side up so seeds don't get into dip).
2.) Dice up your onions, tomato, cilantro and jalapeño in small dice, place all ingredients in bowl with avocado.
3.) Add all your spices and squeeze the roasted garlic into avocado mixture.
4.) Take a fork and mash as smooth or as chunky as you want.  Add salt to your tasting and serve with your favorite tortillas, tacos and or sandwiches.

This dip will refrigerate for 3-4 days.  Enjoy.