Guacamole Dip Recipe

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and scoop flesh into a medium mixing bowl.

Immediately add the fresh lime juice and 1 teaspoon coarse salt to the avocado to prevent browning and to begin seasoning.

Using a fork or potato masher, mash the avocado to your desired texture — leave it chunky (small pea-sized pieces) or smoother according to preference.

Prepare aromatics

Finely mince the red onion (about 2 tablespoons), seed and finely mince the jalapeño (use less if you want milder heat), and finely mince the garlic clove. If you prefer less heat from the jalapeño, remove the white ribs before mincing.

Seed the tomato and dice it into small pieces (about 1/4 inch). Chop the cilantro leaves finely, discarding large stems.

Fold the minced onion, jalapeño, garlic, diced tomato, and chopped cilantro into the mashed avocado until evenly distributed. Taste for balance.

Sprinkle 1/4 teaspoon ground cumin and 1/4 teaspoon black pepper over the guacamole. Mix gently to combine.

Adjust seasoning with additional salt to taste (start with another 1/4 teaspoon if needed). If desired, squeeze an extra lime wedge over the dip to brighten flavors.

Transfer the guacamole to a serving bowl. For best appearance, press a piece of plastic wrap directly onto the surface to limit air contact and refrigerate up to 30 minutes before serving, or serve immediately with tortilla chips, veggies, or use as a topping.