Guacamole Dip Recipe

Guacamole

1. 1

   Prepare produce

   Halve the avocados, remove pits, and scoop the flesh into a medium mixing bowl. Finely dice the roma tomato (remove seeds to reduce excess moisture), finely dice the red onion, finely mince the jalapeño (remove seeds for less heat), chop the cilantro, and mince the garlic.

2. 2

   Mash avocados

   Using a fork or potato masher, gently mash the avocado to your desired texture — leave it a little chunky for best texture (about 20–30 seconds).

3. 3

   Combine ingredients

   Add the fresh lime juice, kosher salt, ground black pepper, ground cumin, minced garlic, chopped cilantro, diced tomato, diced red onion, and minced jalapeño to the mashed avocado. Drizzle in the optional olive oil.

4. 4

   Mix and adjust seasoning

   Stir everything together until evenly combined. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as needed. If the guacamole feels too dense, add an additional 1 teaspoon of lime juice or a few drops of water and mix.

5. 5

   Rest and serve

   Let the guacamole rest at room temperature for 10 minutes to allow flavors to meld. Transfer to a serving bowl, garnish with a few cilantro leaves and a light sprinkle of chopped tomato if desired. Serve immediately with lime wedges and tortilla chips. To store, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours.