By Walt Hickey Welcome back! Guac Pre-made refrigerated guacamole dips totaled $585 million in sales in the United States last year, and if you’re like me, you’ve always wondered about the preservative alchemy necessary to obtain an avocado dip that doesn’t brown in a few hours, let alone weeks on end. Wonder no more: it’s either high pressure processing, where the guac is placed in a high-pressure water bath that kills any bacteria and makes it shelf-stable, or it is a local vendor making it the very day before it hits store shelves and being a little extra generous with the lemon. The alternative entails an avocado undergoing a necromancy ritual to become a lich, but that’s just liable to attract a nearby party anyway.
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