Guacamole Dip Recipe

Prepare avocados

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

Mash avocado

Using a fork or potato masher, gently mash the avocado to your desired texture: mostly smooth with some small chunks for body (about 20–30 seconds).

Add citrus and seasoning

Immediately add the fresh lime juice, kosher salt, and black pepper to the mashed avocado and stir to combine. The acid helps prevent browning and seasons the base.

Fold in aromatics

Add the finely diced red onion, seeded and diced tomato, minced jalapeño, minced garlic, and chopped cilantro. Fold gently with a spatula until evenly distributed without over-mashing.

Adjust seasoning

Taste and adjust seasoning: add more salt, lime juice, or a pinch more cumin if using. If you prefer more heat, stir in additional minced jalapeño or a pinch of cayenne.

Chill briefly (optional)

For best flavor melding, cover the bowl with plastic wrap pressed onto the surface of the guacamole to limit air contact and refrigerate for 10–30 minutes. Serve at cool room temperature or slightly chilled.

Transfer guacamole to a serving bowl. Garnish with a few cilantro leaves and a light drizzle of extra lime juice if desired. Serve immediately with tortilla chips and lime wedges.

If storing leftovers, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours.