Easy Guacamole Dip

Easy Guacamole Dip is ready in minutes, packed with flavor, and makes a great appetizer or side dish. Get the best tips for keeping it fresh and green longer.

Yesterday, I shared my go-to pico de gallo recipe with you, along with many delicious ways to enjoy it. If you love Mexican food, this fresh homemade salsa is a must-have in your fridge! Not only is it a flavor-packed dip for chips, but it’s also a great condiment to easily spice up your favorite meals.

The major perk of having homemade salsa fresca on hand, however, is that you are only one step away from making guacamole. Just peel and mash, or coarsely chop (if you want it chunky), a few pieces of avocado, then stir into the mix.

Ingredient Notes

Guacamole, in its most basic form, is a simple mixture of mashed avocados and salt. If you want to kick it up a notch, add tomatoes, green onions or onions, jalapenos, and cilantro for color, texture, and flavor. Drizzle with lime or lemon juice to help balance the richness and prevent the avocados from browning.

Choose ripe avocados that yield to gentle pressure. Don’t use ones that are too soft, as they can result in a mushy texture and rancid, sour taste, or ones that are too hard, as they have a bland flavor and lack the creamy, velvety consistency for a great guac. Fresh ingredients deliver the best flavor. Skip the bottled lime juice or dried cilantro! Use jalapenos for a milder heat or serrano peppers for a bolder kick.

How to Make Guacamole

Slice the avocado in half, remove the pit, and scoop out the flesh. Use a fork or potato masher to mash the avocado, leaving some chunks intact for the best texture. Remove the seeds from the tomatoes to keep the dip from getting too watery. In a bowl, drizzle the lime juice over the mashed avocados and gently stir to combine. Gently fold in the remaining ingredients and season with salt and pepper.

How to Keep Guacamole from Browning

Avocado flesh turns brown very quickly once it’s exposed to air due to the reaction of the fruit’s phenolic compounds to oxygen. To prevent this unappealing coloration, you can do a few of the following:

• Drizzle a small amount of lime or lemon juice over the guacamole. The high acidity and natural antioxidants in citrus fruits will help stanch browning.
• If you’re not averse to adding a little oil, lightly brush the top of the guacamole with it. This will create a barrier to oxygen.
• Another effective method is to top the guacamole with a thin layer of water to act as an oxygen barrier. When ready to serve, just drain the water and stir the guacamole.
• Store in an airtight container or press plastic film directly to its surface to prevent exposure to oxygen.
• Chill the guacamole, as a lower temperature will help slow enzyme activity.

Are avocado pits in the guacamole effective in preventing browning? Yes, but ONLY on the part of the guacamole’s surface that they touch and shield from exposure to air. Exposed areas of the dip will still turn brown in time.

Serving Suggestions

Give this avocado dip a try, it’s packed with flavor and loaded with healthy fats! It’s so easy to make, you’ll be serving up a Cinco de Mayo fiesta in no time!

• Use as filling for egg rolls or wontons as an easy Cheesecake Factory copycat.
• Toss with cooled pasta and your choice of chicken or shrimp for a light yet filling pasta salad.
• Skip the mayo and swap it with guacamole in chicken, egg, or potato salads.
• Pile on top of burgers or hot dogs in place of catsup and mustard.
• Spread onto toasts, sandwiches, and tortilla roll-ups.
• Add a dollop on baked potatoes instead of sour cream or butter.
• Whisk with Ranch dressing or with lime juice and oil for a creamy salad dressing.