Guacamole Dip Recipe

Prep produce

Wash and dry the cilantro and jalapeño. Finely dice the red onion and Roma tomato (remove seeds from the tomato to prevent excess liquid). Mince the garlic. Chop the cilantro and finely mince the jalapeño after removing seeds if you want less heat.

Halve and scoop avocados

Cut each avocado in half lengthwise around the pit. Twist the halves to separate, remove the pit (tap with knife and twist, or scoop out with a spoon), then use a spoon to scoop the flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocado to your preferred texture — smooth with some small chunks is typical. Immediately add the 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Mix to combine; the lime helps slow browning and builds flavor.

Fold in aromatics

Add the finely diced red onion (1/2 small), seeded and diced Roma tomato (1), minced garlic (1 clove), minced jalapeño (1/2, or to taste), and chopped cilantro (2 tbsp) to the mashed avocado. Gently fold everything together so ingredients are evenly distributed while keeping some texture.

Adjust and finish

Taste and adjust seasoning: add more salt or lime juice as needed. If using, stir in 1/4 teaspoon ground cumin for a warm undertone and 1 teaspoon extra-virgin olive oil for a slight sheen. Reserve a lime wedge to squeeze on top or serve alongside.

Serve or store

Transfer guacamole to a serving bowl. To store and minimize browning, press a piece of plastic wrap directly onto the surface to exclude air, or place an avocado pit in the bowl and cover. Refrigerate up to 24 hours. Serve immediately with tortilla chips or crudités.

Place 4 cups of tortilla chips and/or 3 cups of assorted crudités in bowls or on a platter around the guacamole for guests to dip.