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–+ servings
creamy mashed avocado dip

Guacamole Dip

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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Mixing bowl
  • 1 Fork or potato masher
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Spoon

Ingredients
  

  • 3 large ripe avocados
  • 1 medium lime juiced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red onion finely minced
  • 1 medium Roma tomato seeded and diced
  • 1 small jalapeño pepper seeded and finely minced
  • 2 tablespoon fresh cilantro finely chopped

Instructions
 

  • Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
  • Mash the avocado with a fork or potato masher until mostly smooth with some small chunks remaining.
  • Add the lime juice, salt, and black pepper to the mashed avocado and stir to combine.
  • Fold in the red onion, tomato, jalapeño, and cilantro until evenly distributed.
  • Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  • Cover the surface of the guacamole directly with plastic wrap and let it rest for 10 minutes at room temperature.
  • Serve immediately with tortilla chips, vegetable sticks, or as a topping for your favorite dishes.

Notes

For best flavor, use very ripe avocados that yield easily to gentle pressure, and always add the lime juice right after mashing to slow browning. If you prefer a milder dip, remove all jalapeño seeds and ribs or omit the pepper entirely; for more heat, leave in some seeds or add a pinch of cayenne. Finely dicing the onion and tomato prevents the guacamole from becoming watery, and seeding the tomato is especially important. To store briefly, press plastic wrap directly onto the guacamole’s surface, or smooth the top and cover with a thin layer of lime juice or olive oil to minimize browning, then refrigerate and stir before serving.
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