Guacamole Recipe

Let’s talk about one of the greatest dips of all time: guacamole. Creamy, zesty, and packed with flavor, this classic Mexican dip has earned its place at just about every party, taco night, and casual hangout. Whether you’re scooping it up with tortilla chips, slathering it on toast, or dolloping it onto burrito bowls, a good guacamole can elevate almost any dish. And guess what? It’s super easy to make from scratch—like, less-than-10-minutes easy.

This guacamole recipe is my tried-and-true go-to. It’s fresh, flavorful, and perfectly balanced with just the right amount of lime, garlic, and a little kick of heat. I started making guacamole at home because, frankly, store-bought versions never hit quite right. They’re either too bland, too sour, or full of weird preservatives. Homemade guac, though? Magic. It tastes vibrant, clean, and real. Plus, when you’re the one making it, you get to tweak it just the way you like it—extra garlic? Go for it. No cilantro? Totally fine.

So whether you need a quick appetizer for guests, a topping for your weeknight tacos, or just a reason to eat an avocado before it gets too ripe, this easy guacamole recipe has your back.

Why You’ll Love This Recipe

• Ridiculously easy – No cooking required, and it’s ready in under 10 minutes
• Big, bold flavor – Fresh lime, garlic, and jalapeño give it a flavorful punch that beats anything from a store
• Perfect texture – Creamy but still chunky, just the way guac is supposed to be
• Totally customizable – Adjust the heat, skip the cilantro, or throw in diced mango—guac doesn’t judge
• Naturally healthy – Full of good fats, fiber, and fresh ingredients
• Vegan, gluten-free, and dairy-free – A great dip for almost any dietary need
• Always a crowd-pleaser – Trust me, if you bring this to a party, the bowl will be empty within minutes

Ingredients You’ll Need

• Ripe avocados – The star of the show. Look for avocados that give slightly when gently squeezed. If they’re too hard, they’re not ready; too soft, and they might be overripe
• Fresh lime juice – Adds that perfect zing and helps keep your guacamole bright green
• Red onion – Finely diced for a little sharpness and crunch
• Fresh garlic – Just a small clove, finely grated or minced, for depth of flavor
• Cilantro – Optional, but if you love it, it brings a fresh, herby note
• Tomato – Diced, for a bit of juicy sweetness (cherry tomatoes work well too)
• Jalapeño or serrano pepper – For a little heat; use more or less depending on your spice tolerance
• Salt – Don’t skip it! A good pinch of salt brings everything together

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your ingredients
Start by chopping your onion, mincing the garlic, dicing the tomato, and slicing your jalapeño (remove the seeds if you want less heat). Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.

Step 2: Mash the avocado
Using a fork or a potato masher, mash the avocado until it reaches your preferred consistency. I like it slightly chunky, but you can make it as smooth or rustic as you want.

Step 3: Add the flavor boosters
Add the lime juice, salt, garlic, and onion. Give it a good mix. Then stir in the diced tomato, chopped cilantro (if using), and jalapeño. Taste and adjust the seasoning—sometimes you’ll want a little more lime juice or salt depending on your avocados.

Step 4: Let it sit (if you can wait)
If you have time, let your guacamole sit for 10–15 minutes before serving. It gives the flavors a chance to mingle. But if you’re like me and can’t wait, grab some chips and dive in.

Step 5: Serve and enjoy
Transfer to a serving bowl, garnish with a little extra cilantro or a lime wedge if you’re feeling fancy, and serve immediately.

Helpful Tips

Make it ahead
Guacamole is best fresh, but you can make it an hour or two in advance. To prevent browning, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate. A squeeze of extra lime juice on top also helps slow oxidation.

Storing leftovers
If you have leftovers (rare, I know), store them in an airtight container with plastic wrap pressed tightly against the surface to minimize air exposure. It’ll keep in the fridge for up to 2 days. Some browning may occur, but just scrape the top layer off and the rest will still taste great.

Reheating? Nope.
Guacamole is not a reheated kind of food. Serve it cold or room temp, never warm.

Pairings and serving ideas
Chips are the obvious go-to, but guacamole also shines on burgers, toast, grilled chicken, tacos, burrito bowls, or even as a dip for raw veggies. Try it with sweet potato fries—so good.

Creative twists

• Add mango or pineapple for a tropical spin
• Crumble in some feta or cotija cheese for salty richness
• Mix in roasted corn or black beans for more texture and protein
• Stir in a spoonful of Greek yogurt for a creamy, tangy variation
• Swap jalapeño for chipotle in adobo for a smoky kick

Frequently Asked Questions (FAQs)

Can I make guacamole ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, cover it tightly with plastic wrap touching the surface and refrigerate. Add extra lime juice on top to help prevent browning.

How do I keep guacamole from turning brown?
Air is the enemy here. Store it in a small container with plastic wrap pressed directly against the guac. A squeeze of lime juice helps too. Some people even cover it with a thin layer of water (just pour it off before serving).

What if I don’t like cilantro?
No problem—just leave it out. Guacamole is still fantastic without it.

Is guacamole spicy?
Not unless you want it to be. You control the heat by how much jalapeño or other chili you use. For zero spice, just leave it out.

Can I freeze guacamole?
Technically yes, but it’s not ideal. The texture and flavor can suffer. If you do freeze it, skip the tomatoes and onion, and add them fresh after thawing.

Final Thoughts

I make this guacamole at least once a week—sometimes more. It’s just so easy, so satisfying, and so versatile. Whether I’m throwing together tacos for dinner, bringing a dip to a potluck, or just trying to use up a couple ripe avocados, it never lets me down.

My final tip? Don’t overthink it. Great guacamole doesn’t need a hundred ingredients. Keep it fresh, season it well, and make it how you like it. Give this recipe a try and let me know how it turns out. I’d love to hear if you add any fun twists or what you pair it with!