Guacamole Dip Recipe

Prepare avocados

Slice each avocado in half lengthwise, remove the pit, and scoop flesh into a medium bowl.

Mash and texture

Using a fork or potato masher, roughly mash the avocados until mostly smooth with some small chunks remaining for texture (about 10–15 light presses).

Combine aromatics and tomato

Add the finely diced tomato, minced red onion, chopped cilantro, and minced jalapeño (if using) to the mashed avocado. Fold gently to combine.

Season

Stir in fresh lime juice, kosher salt, black pepper, and ground cumin (if using). Taste and adjust seasoning — add more salt or lime to balance acidity and saltiness.

Finish

Drizzle the optional extra-virgin olive oil over the top and fold once to incorporate. Let the guacamole rest for 5–10 minutes at room temperature to allow flavors to meld.

Arrange fresh corn tortilla chips on a serving platter or bowl. Spoon the guacamole into a shallow serving bowl and place alongside the chips.

Garnish with additional chopped cilantro and lime wedges if desired. Serve immediately. If not serving right away, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 2 hours.