If you’re looking for a recipe for Easy Guacamole that tastes like something that came out of a Mexican restaurant then look no further than this one! Fresh, flavourful and super quick to make, this Guacamole recipe is the only one you’ll ever need!
This recipe for Easy Guacamole only requires a few simple steps and ingredients. Anyone can do it! It’s fresh, flavourful, delicious and way better than anything you can find at the grocery store or order in a restaurant. It comes together quickly and is perfect for adding a Mexican twist to any meal from tacos, to bowls, burritos, nachos and more. Or, serve it up all on its own with some veggie sticks or tortilla chips. Either way, this recipe for Easy Guacamole is the only one you’ll ever need and will be loved by all.
Do you trust an avocado hater when she tells you that this recipe for Easy Guacamole is the REAL deal?! It’s creamy, refreshing and even I, the self-proclaimed avocado hater, just can’t get enough.
Hear me out on the avocado hating thing, ok?
Years ago (and I mean YEARS ago), I was actually the opposite of an avocado hater. As a matter of fact, I would go as far as to say I even *loved* avocados. Any time I saw the word ‘avocado’ on a menu used to describe a dish (i.e. “Chicken Avocado Sandwich”), I just had to have it. My mind was made and I knew what I was ordering (a task I seem to struggle with more and more in my old age…lol). Fast forward to now and the only way I can normally eat an avocado is if it’s disguised in something. Like these super fudgy Chocolate Avocado Brownies.
But hey, back in my avocado loving days (and not to toot my own horn or anything), I made the best guacamole. And I mean, the best! A guacamole so good that I wasn’t willing to part with, even after I changed my ways. So, trust me when I say that this recipe for Easy Guacamole is always a hit – even with avocado haters like me!
EASY GUACAMOLE DIP RECIPE (INGREDIENTS)
This recipe for Easy Guacamole only requires 8 simple and healthy ingredients. The only other things you need are a cutting board and 10 minutes. Let’s talk about the ingredients in a little bit more detail down below:
- Avocados: You need to work with ripe avocados to make this recipe for easy guacamole. They should be soft (but not squishy) to the touch. Using just a fork to mash them should be a relatively easy task. If you are lucky enough to find large avocados (which I wasn’t), feel free to use 3 instead of 4 small ones. In terms of mashing, you’re in charge of how smooth, chunky or creamy you want your guac to be. The more you mash, the creamier and smooth the texture will be.
- Tomatoes: Adds texture, flavour and juicy-ness to the guacamole. Remember to remove the seeds from the tomatoes for best results. I love actually seeing the ingredients in my guacamole so I tend to keep my tomatoes and onions on the chunkier side. This is totally a personal preference and you can choose to cut your veggies however big or small you want.
- Red Onion: Adds crunch, zing and a tanginess to the guac. Like the tomatoes, I like to keep the pieces visible so you can physically see them and definitely taste them when eating the dip. But again, you can choose to mince them or dice them however big or small you prefer.
- Jalapeño: It’s optional but is there for an extra boost of flavour and crunch. Since we remove the seeds before adding it to the guacamole, there is no added spice. However, if you want to make this guacamole spicy, feel free to keep some or all the seeds in. Alternatively, you can use a spicier pepper like serrano peppers or chilies. Unlike the tomato and red onion, I like to finely dice my jalapeño since there isn’t as much of it as the other ingredients. I want it to be mixed in throughout the guac.
- Garlic: Adds flavour and freshness to the guac. Fresh is best for this recipe. Like the jalapeños, a fine mince is what we’re going for here. You don’t want the pieces to be too big and overpower the guac.
- Lime Juice: Adds tang, acidity and flavour to the guacamole. Also plays a pretty important role in aiding to slow down the oxidation process which is what makes avocados turn brown after they’re cut. Fresh is best in this recipe. IMHO, the lime juice reaaaally helps in spicing up an otherwise boring/bland tasting avocado and takes this guacamole dip to the next level. I’m not sure I’d be able to get passed my avocado hatred without it.
- Salt/Pepper: I don’t think you could get me to even attempt to eat an avocado without salt and pepper. Use however much of each you prefer. Taste then adjust seasonings as needed. Salt and pepper are the only spices we use in this recipe for easy guacamole.
GUACAMOLE EASY RECIPE (KEY TIPS)
- Use ripe avocados. You’re going to have a mighty hard time mashing hard avocados! The avocados should be soft to the touch and have a little give when you press them between your palm. If you have avocados that are too hard, allow them to naturally soften on the counter for a few days before attempting to make this recipe for easy guacamole. If your avocados are too soft, harden them up a little in the fridge before use. PRO TIP: To soften avocados quickly, place them in a paper bag or bowl with a banana or an apple. These fruits produce an ethene gas that softens a hard fruit when placed next to it. Cool, huh?
- Don’t forget to remove the seeds from the tomatoes before mixing them into the guacamole. No one wants a guacamole full of hard tomato seeds! And trust me, they willlllll shine through.
- You control the texture of the guacamole! If you like your guacamole chunky and thick, mash it less and dice your vegetables bigger. If you prefer a smoother consistency, mash the avocados a bit more and cut the ingredients smaller. Some people even purée theirs in a food processor to reach the ultimate smoothness. I personally like a mixture of both. I mash my avocados until their smooth but like to keep my vegetables on the chunkier side. There’s lot of room to play around here! And the best part? No matter which way you slice it (literally), it still comes out delicious!
- Taste and adjust the seasonings as needed. Want a little more zing? Add some more lime juice. Want to bring some heat? Leave the seeds in the jalapeño. Add more salt and pepper, if needed. You know, the usual things.
- The less exposure your guacamole has to air, the less it will brown. If your guacamole dip has browned on top, simply give it a good stir or scrape the browned part off before serving.
FREQUENTLY ASKED QUESTIONS
For best results, let your avocados naturally soften by leaving them on the counter for a few days. This might require some advance planning as the best time to purchase your avocados in order to make this recipe for easy guacamole is a few days in advance. However, if you want to speed up the ripening process, place your avocados in a bowl or paper bag along with an apple or banana. Those fruits release an ethene gas when placed next to a hard fruit which softens it. Alternatively, if you are unable to use your ripe avocados right away, place them in the fridge to slow down the ripening process.
Since the guacamole will start to turn brown as it comes into contact with air, eating it fresh is always the best option. However, if you store it properly, you can keep it fresh in the fridge for up to 3 days. To store: put it in an airtight container right away and seal the lid. Or, tightly cover it in plastic wrap and press down on the plastic wrap to squeeze out any air bubbles. To keep the browning to a minimum, ensure that the only contact the guac has is with the plastic wrap (not the outside air). Simply discard the brown top or stir it into the guac before serving.
YES! Made with only a few simple and healthy vegetables, guacamole is a very healthy snack (especially served up with some veggie sticks for dipping!). Avocados have a high fat content which is mostly healthy fat (oleic acid), a monounsaturated fatty acid. This heart-healthy fat helps in reducing cardiovascular inflammation. There are many other health benefits to avocados – they’re high in fibre, help with cholesterol and are a good source of potassium to name a few.
Homemade Guacamole is perfect to serve up on your next Mexican Fiesta night in! Serve it up with nachos, burritos, tacos, fajitas, enchiladas or quesadillas. It makes a great party appetizer or snack with just some tortilla chips or veggie sticks. It even elevates non-Mexican dishes and can be used as a dipping sauce for anything from Chicken Tenders to French Fries. Have it with your Cuba Libre cocktail! The list is endless!
CAN AN AVOCADO PIT REALLY KEEP GUACAMOLE FROM TURNING BROWN?
You may have once heard that sticking the pit of the avocado into the guacamole dip itself will prevent it from turning brown. And you may be wondering if that is in fact true. Well, I mean, it’s not entirely true but there is some truth to it.
The key to keeping guacamole green is making sure it doesn’t come into contact with air which oxidizes it and starts turning it brown. Yes, placing the pit of the avocado into the guacamole will shield a portion of the guacamole (the part underneath the pit) from accessing air. And therefore, the protected part of the guacamole will remain green whereas the top part (above the pit) will still turn brown. So in reality and to answer the question completely, no, placing the avocado pit in the guacamole dip will not magically eliminate the browning for the entire dip. If the top part is still exposed to air, it will still turn brown, regardless of whether or not you choose to put the avocado pit in the middle.
To keep browning to a minimum, plastic wrap will do more for your guacamole dip than the avocado pit ever will. The key is to having it snug right up against the guac and pushing out any air bubbles/eliminating as much oxygen as possible. Alternatively, you can squeeze some extra lime juice on top of the dip before wrapping it in plastic wrap. The acidity, antioxidants and high Vitamin C content will naturally delay the oxidation process. Just don’t forget to either stir it into the guacamole before serving or scraping off that extra lime layer completely.
- 4 small Ripe Avocados (or 3 large)
- 1/3 cup Red Onion, diced
- 1/3 cup Tomato, seeded and diced
- 1 Jalapeño, seeded and minced* (optional)
- 2 cloves Garlic, minced
- 1 Lime, juiced
- Salt and Pepper, to taste
- In a large bowl, mash the avocados using a fork or potato masher. Here is where you decide the consistency. Mash it more for smoother guac and less for a chunkier version.
- Add the onions, tomatoes, garlic, jalapeño, salt, pepper and lime juice.
- Stir to combine. Taste and adjust seasonings, if necessary. Serve with tortilla chips, veggie sticks or add to all your favourite dishes from tacos, to nachos, burritos, bowls and more.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 90mgCarbohydrates: 21gFiber: 14gSugar: 3gProtein: 5g
Nutrition is only an estimate and calculated using Nutritionix.
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