This classic guacamole recipe is my never-fail answer to party dips and afternoon snacks alike. Creamy ripe avocado, zesty lime, and fresh tomato come together in minutes, and the bowl is always scraped clean. It is naturally low-carb, so scoop it up with veggie sticks and enjoy every bite.
Is there any dip more universally loved than a big bowl of fresh, vibrant guacamole? I think not! This is my go-to, never-fail recipe for classic guacamole that comes together in minutes. It’s the perfect balance of creamy avocado, zesty lime, and fresh veggies. Whether you’re hosting a party, celebrating Taco Tuesday, or just need a delicious, healthy snack, this homemade guacamole is guaranteed to be a crowd-pleaser. Grab your chips and let’s get mashing!
Ingredients
• 3 large ripe avocados, peeled, halved, and pitted
• ½ cup / 75g (2.65 oz) diced red onion
• 2 cloves garlic, minced or crushed to a paste
• 2 plum tomatoes, seeded and finely diced
• 3 to 4 tablespoons / 45-60ml (2 fl oz) fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon (5 ml / 0.2 fl oz) fine sea salt, more to taste
• ½ teaspoon ground cumin
Instructions
1. In a medium bowl, add the avocado halves. Mash with a fork or potato masher until you reach your desired consistency—leave it a little chunky for texture.
2. Add the diced onion, garlic, tomatoes, 3 tablespoons (45 ml / 1.5 fl oz) of lime juice, cilantro, salt, and cumin to the bowl. Stir gently until everything is well combined.
3. Taste and adjust seasoning, adding the remaining tablespoon of lime juice or more salt if needed. Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate for up to 1 hour to let the flavors meld.
Nutritional Information
• Serving Size: ½ cup
• Calories: 180 kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 16g
• Sodium: 390mg
• Fiber: 7g
Pro Tips
• Use avocados that yield to firm, gentle pressure. They should feel slightly soft but not mushy.
• To keep your guacamole green longer, press a layer of plastic wrap directly onto its surface before refrigerating. The lime juice also helps prevent oxidation.
• For a spicy kick, add one finely diced and seeded jalapeño or a pinch of cayenne pepper.
• For the best texture, mash the avocados by hand with a fork instead of using a food processor, which can make it gummy.
FAQ
Q: How do I pick the best avocados for guacamole
A: Choose avocados that yield to firm, gentle pressure. They should feel slightly soft but not mushy to ensure the perfect creamy texture for your guacamole.
Q: How can I keep my guacamole from turning brown
A: To keep your guacamole green longer, press a layer of plastic wrap directly onto its surface before refrigerating. The fresh lime juice in the recipe also helps prevent the oxidation that causes browning.
Q: Can I make this guacamole spicy
A: Yes, for a spicy kick, you can add one finely diced and seeded jalapeño or a pinch of cayenne pepper to the mixture.
Q: Should I use a food processor to make guacamole
A: It is recommended to mash the avocados by hand with a fork or potato masher. Using a food processor can over-mix the avocados and make the guacamole’s texture gummy.
Pro Tips
- Mash the avocados by hand with a fork or potato masher instead of a food processor. A processor over-mixes the flesh and turns the guacamole gummy, while hand-mashing keeps those nice little chunks.
- Press a layer of plastic wrap directly onto the surface of the guacamole before refrigerating. This blocks the air that causes browning, and the fresh lime juice in the recipe slows oxidation too.
- Choose avocados that yield to firm, gentle pressure. They should feel slightly soft but not mushy, which gives you that perfect creamy texture once mashed.
- For a spicy kick, fold in one finely diced, seeded jalapeño or a pinch of cayenne pepper when you add the onion and garlic.
- Keep it keto by dipping with bell pepper strips, cucumber rounds, or celery sticks instead of chips. The macros stay at about 10g carbs per half-cup serving.
Frequently Asked Questions
How do I keep my guacamole from turning brown?
Press plastic wrap directly onto the surface of the guacamole before refrigerating so no air touches it. The fresh lime juice in the recipe also helps prevent the oxidation that causes browning.
Can I make this guacamole ahead of time?
It is best served right after mixing, but you can cover it with plastic wrap pressed onto the surface and refrigerate for up to 1 hour to let the flavors meld before serving.
Should I use a food processor to make guacamole?
No. Mash the avocados by hand with a fork or potato masher, leaving the texture a little chunky. A food processor over-mixes the avocado and makes the guacamole gummy.
How can I make this guacamole spicy?
Add one finely diced and seeded jalapeño or a pinch of cayenne pepper to the mixture. You can start small and taste as you go.
Recipe card below.
More Recipes You’ll Love
- Decadent Instant Pot Chicken Liver Pâté
- Incredible Slow Cooker Chicken Paprikash
- Keto Maui Wowie Shrimp
Classic Guacamole Recipe
Ingredients
Method
- In a medium bowl, add the avocado halves. Mash with a fork or potato masher until you reach your desired consistency—leave it a little chunky for texture.
- Add the diced onion, garlic, tomatoes, 3 tablespoons (45 ml / 1.5 fl oz) of lime juice, cilantro, salt, and cumin to the bowl.
- Stir gently until everything is well combined.
- Taste and adjust seasoning, adding the remaining tablespoon of lime juice or more salt if needed.
- Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate for up to 1 hour to let the flavors meld.
