Sabra Gaucamole Spicy

This is a spicy guacamole, a refrigerated avocado dip, and it works as a snack or a topping rather than a drink. The details on file don't give the heat level, ingredient list or pack size. Styles like this usually combine mashed avocado with lime, onion, salt and a chile component, so expect a creamy base with a green, citrusy lift and a heat that builds after the first bite. Check the label for the exact recipe. Serve it chilled, straight from the fridge, with a spoon or knife to move it into a bowl. Avocado browns where it meets air, so press plastic wrap directly onto the surface, or smooth the top and add a thin layer of lime juice, before putting any leftovers back. Once opened, plan to finish it within a day or two. The heat suits sturdy dippers. Salted tortilla chips are the obvious choice, and thick-cut chips or crunchy vegetable sticks such as cucumber, carrot and bell pepper hold up better against the dense texture. It also works as a spread in place of mayonnaise on burgers, chicken sandwiches and wraps. A spoonful on tacos, quesadillas, grilled chicken, eggs or a burrito bowl adds richness that cools the rest of the plate, which helps if you use it as a counterweight to other spicy ingredients. For drinks, the usual matches for spicy, fatty food apply. A crisp lager or pilsner, a lime-forward margarita or a Paloma, or a dry sparkling wine all clean the palate between bites. A plain tumbler or beer glass is all you need.