Fresh Guacamole Dip Recipe

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Reserve one pit to help slow browning (optional).

Mash and season

Using a fork or a potato masher, mash the avocado to your preferred texture — leave some small chunks for bite. Immediately add the lime juice and sprinkle in 3/4 teaspoon of the kosher salt; mix to combine. The acid helps preserve color and builds flavor.

Add aromatics

Fold in the finely diced red onion, minced jalapeño (start with half the jalapeño if you prefer milder heat), chopped cilantro, and diced tomato. Stir gently so ingredients are evenly distributed without turning guacamole into a puree.

Adjust seasoning

Taste and add the remaining 1/4 teaspoon kosher salt and the black pepper as needed. If using, add the ground cumin for a subtle earthiness. If the guacamole tastes flat, add up to 1 tablespoon more lime juice, a little at a time, until bright.

Finish and rest

Drizzle the optional teaspoon of extra-virgin olive oil over the top and gently swirl to add sheen. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 2 hours.

Transfer the guacamole to a serving bowl. Garnish with a few cilantro leaves and a thin slice of jalapeño if desired. Serve with fresh tortilla chips and lime wedges on the side so diners can add extra acidity to taste.