Guacamole

This guacamole is so creamy, buttery, and full of flavor with so many customization options, you won’t be able to get enough.

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Guacamole is a flavorful and tasty alternative to salsa. This authentic recipe takes buttery ripe avocados, adds some savory seasonings and tangy lime juice for an easy and irresistible dip that you can whip up in a flash.

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How about some other simple and appetizing dips that you can serve when company comes over. Try our White Queso Dip or Rotel Dip or kick it up a notch with this indulgent Seven Layer Dip.

MORE DIP RECIPES:
Cream Cheese Dip | Ranch Crack Dip

GUACAMOLE INGREDIENTS

You will need:

• 4 ripe avocados
• ⅛ cup lime juice, juice of 1 lime
• Pinch of salt
• ¼ teaspoon cumin
• ½ teaspoon chili powder
• 1 tablespoon chopped fresh cilantro

Pro Tip: You can also buy lime juice already squeezed, which will save you from squeezing the limes yourself.

Pro Tip: To ripen avocados faster, place them in a brown paper bag for about 3 days.

SUBSTITUTIONS AND ADDITIONS

Optional Mix-ins: This is such a versatile recipe, and there are so many options that you could add in based on your personal preferences. Try pico de gallo or finely diced tomato, garlic, diced jalapeños, finely chopped red onion, or hot sauce. Some southern restaurants even add in pomegranate seeds or anchovy paste. 

Spices: If you want to make your guacamole extra spicy, some additional chili powder or even a pinch of cayenne pepper will do the trick.

Lemon juice: You could substitute the lime juice with lemon juice in the guacamole if you prefer.

HOW TO MAKE THIS GUACAMOLE RECIPE

STEP ONE: Slice each avocado in half by running the knife around the pit and twisting the two halves to open the avocado. Remove the pit and scoop the flesh from the skin of each half. Place the flesh in a medium mixing bowl.

PRO TIP: Use ripe avocados for the best flavor. Avoid using unripe avocados. Avocados should give just slightly when squeezed gently. Avoid avocados that feel fluid under the skin. A few brown spots in the avocado flesh are just fine and perfectly edible.

STEP TWO: Mash avocados with a fork or masher until mostly smooth, you can leave it a little chunky if you prefer.

PRO TIP: You can get kitchen tools to cube, mash, and pit avocados, or you could use a potato masher to mash them if you don’t have an avocado tool handy.

STEP THREE: Squeeze in the lime juice and add salt, cumin, and chili powder. Stir to mix evenly.

STEP FOUR: Add chopped cilantro and stir to combine.

HOW TO SERVE

Serve immediately after making. Try this restaurant-style guacamole on the side of our Sheet Pan Nachos or Enchilada Cups. You could also try it on top of tacos, our taco bake or for dipping.

STORAGE

IN THE FRIDGE: Guacamole can last in the refrigerator, covered, for 1 to 2 days. The top will turn brown from contact with the air, but the guacamole underneath should remain bright green.

Some people claim that keeping an avocado pit in the guacamole will keep it from turning brown, but we have yet to find this effective.

IN THE FREEZER: It is not recommended that you freeze guacamole. The avocados will lose their creamy, buttery texture, and any added ingredients such as tomatoes will also become mushy.

This is the best guacamole recipe for changing up your chip game and gives you another option to add to your Mexican-themed meals. This creamy homemade guacamole uses just a few ingredients to make delicious and versatile guacamole that your family will think is the best dip ever!

MORE RECIPES YOU’LL LOVE

• Baked Avocado Fries
• Million Dollar Dip
• Crockpot Buffalo Chicken Dip
• Slow Cooker Rotel Dip
• Cowboy Casserole
• Jalapeno Popper Dip
• Cheese Dip

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Guacamole

5 from 1 vote

This guacamole is so creamy, buttery, and full of flavor with so many customization options, you won’t be able to get enough.

Prep Time 10 minutes

Total Time 10 minutes

Servings 10

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Ingredients

  

1x2x3x

• 4 ripe avocados
• 1/8 cup lime juice juice of 1 lime
• 1 pinch salt
• 1/4 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp fresh cilantro chopped

Instructions

 

• Slice each avocado in half, running the knife around the pit and twisting the two halves to open the avocado.
• Remove the pit and scoop the flesh from the skin of each half. Place the flesh in a medium mixing bowl.
• Mash avocados with a fork or masher until mostly smooth, you can leave it a little chunky if you prefer.
• Squeeze in the lime juice and add salt, cumin, and chili powder. Stir to mix evenly.
• Add chopped cilantro and stir to combine.
• Serve immediately.

Nutrition

Calories: 130kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 397mg | Fiber: 5g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg

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