Guacamole Dip Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Reserve one small piece of avocado with skin for garnish if desired.

Mash to desired texture

Using a fork or potato masher, lightly mash the avocado: leave some chunkiness for texture or mash smooth according to preference. Aim for a mostly creamy base with small chunks.

Add aromatics

Add the finely minced red onion, chopped cilantro, and minced jalapeño to the bowl. If you prefer less heat, use half the jalapeño or omit the seeds before mincing.

Season and balance

Pour in the fresh lime juice, then add kosher salt and ground black pepper. If using, add the ground cumin. Stir gently to combine, tasting and adjusting salt and lime to achieve a bright, balanced flavor. Lime both seasons and helps prevent browning.

Fold in tomato (optional)

If using diced tomato, gently fold it in last so it keeps its shape and doesn't release excessive juices. Taste and adjust seasoning if needed.

Finish and garnish

Transfer guacamole to a serving bowl. Smooth the top and optionally place the reserved avocado piece (skin side up) on top to slow browning. Sprinkle a few cilantro leaves or a light pinch of extra cumin for presentation. Serve immediately with lime wedges on the side.

Arrange tortilla chips and optional vegetable sticks on a platter alongside the guacamole. Encourage guests to squeeze additional lime over individual servings if desired.

If you need to store: press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate for up to 24 hours. Stir briefly before serving; add a squeeze of lime if flavor has dulled.