Don’t reach for that container of pre-made guacamole, mix up this easy and classic guacamole recipe in no time! Made with simple ingredients, this dip comes together quickly and is a party staple. Put out a bowl with some chips, and watch it disappear!
This is one of my Dip recipes I know you’ll want to keep on hand!
I’m such a huge fan of avocados. We pretty much always have a few hanging around on the counter because we use them in everything.
Having eggs? Add some avocado slices on the side. Having a sandwich? Make an avocado spread. Having taco night? You know we’re making this guacamole recipe!
Guacamole is one of those recipes that is surprisingly simple to make, yet is so packed full of flavor.
There are plenty of variations, but I like to think of this recipe as a classic, no-frills version of guacamole.
How to make guacamole?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Scoop. I find using a big spoon works really well for this.
- Mash. You can use a potato masher, but a regular fork is perfectly fine.
- Season. Add in all the spices, lime juice, cilantro, and chopped tomato.
- Mix. Give everything a good stir and you’re ready to serve.
It can be tricky to tell when an avocado is ripe, but I have a few tricks for you.
These tips aren’t foolproof, but can help 🙂
- Look at the end – on one end of the avocado there should be a round little stem that looks a bit like a cap of a very small mushroom. If the stem comes off easily and shows green underneath, the avocado is ripe. However, if it reveals brown, the avocado is overripe.
- Give it a gentle squeeze – when gently applying some pressure, the avocado should give slightly. If it gives a lot, and is squishy, it’s overripe. If it’s hard and doesn’t give at all, it’s not ripened yet
Variations of this recipe
- Avocados – this recipe was made and tested using medium to large-sized avocados. If the avocados you’re using are larger, you may want to use less, and vice versa.
- Fresh produce – instead of the onion and garlic powder, feel free to use fresh minced or grated onion and garlic.
- Peppers – to kick up the heat level, try adding some minced jalapeño, poblano, or serrano peppers.
- No tomatoes – we love tomatoes in our guacamole, but if you’re not a fan, you can certainly leave them out.
- Mashing methods – typically we just use a fork, but if you’d like to use another method, you could use a potato or meat masher, or even a food processor.
No, I make zero claims of authenticity when it comes to this recipe. This is just how my family loves to eat guacamole, and how it’s typically served in restaurants here in the Midwest.
If you prefer thinner guacamole, feel free to use more lime juice. And conversely, if you like a thicker consistency, use less lime juice, or more avocados.
Making guacamole ahead of time
I like to make this dip fresh, to reduce any potential brown discoloration.
But you can definitely make it completely ahead of time. Just follow the storage tips below for all the details.
Leftover guacamole should be refrigerated in an airtight container for up to 4 days.
I recommend also adding a layer of plastic wrap (or whatever you use in place of plastic wrap) directly on top of the surface of the guacamole, as this reduces the amount of air that gets to it, keeping it bright green instead of brown.
My Favorite Mixing Bowls!
I love these mixing bowls for two main reasons: the non-slip bottoms make mixing easier, and the airtight lids mean you don’t have to transfer the contents to another container to refrigerate!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 medium to large avocados pitted and peeled
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp fresh lime juice
- 2 Tbsp minced fresh cilantro
- 2 small tomatoes (we like Roma) deseeded and chopped
- Slice avocados in half around the pit. Using a knife (don't hold the avocado in the palm of your hand for this!), carefully remove the pit. Scoop out the flesh, and add to a mixing bowl.
- Use a fork or potato masher to mash avocados, until desired consistency is reached.
- Add onion powder, ground cumin, garlic powder, salt, pepper, lime juice, minced cilantro, and chopped tomatoes.
- Stir well to combine. Taste, and adjust seasoning levels (or cilantro/lime levels), if needed.
- Garnish with additional cilantro and/or tomatoes if desired, then serve.
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- This recipe makes approximately 1.5 cups (but this will vary, depending on the size of the avocados, and how much flesh they have).
- I’ve estimated that this recipe serves 6, but feel free to divide it up into as many servings as you’d like.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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