Don’t judge a book by its cover, a person by their clothing, or a dip by its color. The comparison is inevitable so I’ll go ahead and say it: The following recipe, no matter brilliantly described or lovingly plated, will always and forever look like a glorious mountain of cow plop, steaming away on a hot summer’s afternoon.

Just avert your eyes and dig in. The smoky, spicy, earthy flavor of cocoa mole awaits your taste buds if you can suspend disbelief. Presenting a bold alternative to the ubiquitous green guacamole filling bowls across the country for Super Bowl festivities, it won’t score any points for presentation, but may just win the snacking game.

Guaca-Mole

2 Tablespoons Unsweetened Cocoa Powder
1 Teaspoon Ground Cumin
1 Teaspoon Chipotle Powder
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Salt
1/8 Teaspoon Ground White pepper
2 Avocados
2 Tablespoons Lime Juice
1 Small Heirloom or Medium Roma Tomato, Chopped
2 Cloves Garlic, Finely Minced
2 Tbsp Fresh Cilantro, Minced
2 Scallions, Thinly Sliced

Combine the cocoa, spices, and salt in a medium bowl and mix well. Pit, dice and scoop the avocado flesh out, adding it to the bowl along with the lime juice. Very roughly mash with a fork, incorporating all of the dry ingredients but keeping the texture rather chunky. Mix in the tomato, garlic, cilantro, and scallions last, stirring until the vegetables and herbs are equally distributed throughout the dip. Enjoy right away or store in an airtight container in the fridge for up to two days.

Makes About 2 Cups

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