Chica De Gallo Spicy Guacamole

Chica De Gallo Spicy Guacamole is a ready-to-eat avocado dip from Esplanda, sold in the snacks category. The name suggests a guacamole with a pico de gallo-style character, so expect a creamy avocado base with a bit of heat. Dips like this usually add diced onion, tomato, cilantro and lime, but check the label for the exact ingredients and heat level. Serve it cool, not ice-cold. Guacamole loses its flavor and its creamy texture when it is too cold, so take it out of the fridge 10 to 15 minutes before serving. Thick, salted tortilla chips hold up best against a dense dip, and lime-seasoned or plain corn chips let the heat come through without competing with it. Once the container is open, press plastic wrap directly onto the surface and keep it refrigerated, because air browns avocado quickly. Eat it within the timeframe on the packaging. It also works as a topping. A spoonful over tacos, grilled chicken, carne asada or a breakfast burrito adds richness and heat in one step. It can stand in for sliced avocado on a burger, and it blends well into a quesadilla filling. Cooling ingredients like sour cream, crumbled queso fresco or a squeeze of lime can take the edge off if the heat runs high. Since this sits in a liquor store, the drink pairings are worth planning. Heat and fat in a dip like this call for something cold, acidic or lightly bitter. A lime-forward margarita on the rocks is the obvious match, and a Paloma suits it well because the grapefruit and soda cut through the avocado. Among beers, light lagers and Mexican-style pilsners are the easy choice, and a crisp hazy pale ale handles more heat. A dry, high-acid white such as Sauvignon Blanc is a good wine option. Serve cocktails in a rocks glass or highball, beer in a pint glass or straight from the bottle with a lime wedge, and wine in a standard white-wine glass.