Kendall Jenner Sports a Tiny Yellow Bikini to 'Learn Mom's Recipe' for This Family-Favorite Dip
"I make this at least twice a week," Kris Jenner said of her "famous guac"
Something’s cooking in the Kardashian kitchen, and it looks both delicious and familiar.
Kendall has on a tiny yellow bikini while watching Kris chop what looks like black olives along with a variety of other ingredients, like lemons, avocados, sour cream, tomatoes and scallions. Those who can look away from Kendall’s abs long enough will see that she captioned the photo, “learning moms recipe.”
The dish that the mother-daughter pair is making appears to be a dip—and upon closer investigation, it looks quite similar to the “Layered Guacamole” recipe that ran in Kris’s 2014 cookbook, In The Kitchen With Kris: A Kollection of Kardashian-Jenner Family Favorites. The cookbook features nearly 70 recipes, each annotated with comments from the matriarch herself.
Kendall confirmed the recipe in the comments when a follower asked her what they were making. “Famous guac, what else!” she wrote.
Kris showed Chrissy Teigen and Leah Ashley how to make the Mexican-inspired dish on the FABLife in 2016.
“My kids ask for this every single time they know they’re coming over for game night, or to watch something on TV or a movie or whatever…so I make this at least twice a week,” she said at the time.
To make the Kardashian classic, follow along with the video above, or get the full recipe below.
8 ripe avocados, pitted and peeled
1 8-ounce jar (1 cup) smooth salsa, such as Pace’s Picante Sauce
1 tsp garlic salt
1 tsp onion powder
Seasoned salt and freshly ground black pepper
½ lemon wedge
1½ cups sour cream, stirred well to give it a smoother spreading consistency
1½ cups (6 ounces) sharp Cheddar cheese, grated
4 plum (Roma) tomatoes, seeded, cut into ½-inch dice, and patted with paper towels to remove excess moisture
8 scallions, white and green parts, finely chopped
1 3.8 ounce can sliced black olives, drained and dried
1. To make the guacamole: In a large bowl, using a potato masher, mash the avocados. Stir in the salsa, garlic salt, and onion powder. Season generously with the seasoned salt and pepper.
2. Level out the guacamole with a small rubber spatula, and squeeze lemon on top. Spread the sour cream evenly over the guacamole, then add a layer of grated cheese. Sprinkle the olives in a band around the perimeter of the guacamole, then a band of the tomatoes, and finish with the scallions to create a bulls-eye effect. The dip can be covered with plastic wrap and refrigerated for up to 4 hours.
3. Serve chilled, with the tortilla chips for dipping.