Guacamole Dip Recipe

Prep and Dice

Wash all produce. Finely dice the red onion, seed and finely dice the roma tomato, finely chop the cilantro, and halve, seed and finely mince the jalapeño (leave seeds if you want more heat). Set each component aside in small bowls.

Cut the avocados in half lengthwise, twist to separate the halves, remove the pits, and scoop the flesh into a medium mixing bowl.

Mash Avocados

Use a fork or potato masher to mash the avocado to your preferred texture — smooth with small chunks is typical. Stop when mostly creamy with some small lumps for texture.

Immediately add the 2 tablespoons of fresh lime juice and 1 teaspoon kosher salt to the mashed avocado and stir to combine. The acid prevents browning and seasons the avocados evenly.

Add the finely diced red onion (1/2 cup), diced tomato (1 roma), chopped cilantro (3 tbsp) and minced jalapeño (1). Fold gently to combine, tasting as you go.

Season with 1/4 teaspoon ground black pepper and, if using, 1/4 teaspoon ground cumin. Adjust salt and lime juice to taste. If the mixture tastes flat, add a pinch more salt and/or 1/2 tablespoon additional lime juice and mix again.

Transfer the guacamole to a serving bowl. Smooth the top with a spoon and garnish with extra cilantro leaves and a squeeze of lime from the extra wedges if desired.

Serve immediately with tortilla chips or fresh vegetables. To store, press plastic wrap directly onto the surface of the guacamole to minimize air exposure and refrigerate up to 24–48 hours; best eaten the same day.