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Here is a yummy Guacamole Dip perfect for outdoor barbecues or the next time you make Mexican food.

Guacamole Dip with Favorite Corn Chips

Up until a few years ago, I had never tasted an avocado. I always thought they were slimy and gross. Boy, was I mistaken! Avocados are wonderful!

Sure, they can be a bit slimy and bland. But try them on a salad, or with Fish Tacos. Or in this dip! My husband and I love them.

Eat Avocados for a Healthy Diet

Did you know that avocados are loaded with fiber and vitamins. Plus, they have more potassium than bananas. Cool, huh?

They’re also heart-healthy, and may help prevent cancer, reduce symptoms of arthritis, eye sickness, weight gain, and drum roll, please . . . they will help lower your cholesterol and increase your “good” cholesterol.

More Recipes with Avocados

Ingredients for Guacamole Dip

(See the full recipe at the bottom of this post.)

  • ripe avocados
  • sweet onion
  • chopped green chiles
  • freshly squeezed lemon juice
  • minced garlic (I use the jarred kind for this recipe)
  • hot sauce (I like to use Louisiana Hot Sauce)
  • kosher salt
  • freshly ground black pepper
  • Roma tomato

How to Pick and Cut an Avocado

When choosing your avocados at the store, consider when you’ll be using them. You’ll want them to be ripe upon use. A ripe avocado is dark greenish black in color, and will yield to firm, gentle pressure. Too ripe and it will be soft and squishy, and brownish in color. Not ripe enough and it will be hard and firm, with little give.

Cutting an Avocado - Guacamole Dip

Cutting an avocado is quite simple. You can watch lots of videos online for various techniques. This is how I do it:

Slice the ripe avocado lengthwise. This will give you two halves, with one holding onto the seed. Sometimes the seed pops right out. Usually it doesn’t. Slip your knife under the seed and apply a bit of pressure and it should come out.

Then using your fingers, you can easily peel the thick outer covering. If it’s hard to peel, chances are, the avocado isn’t ripe enough. Which means the flesh inside will be hard as well. This isn’t what you want when making this dip. Trust me, I learned this the hard way.

Instructions for Making This Dip

Ingredients for this Recipes

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare your Ingredients

Using a sharp knife and cutting board, dice the sweet onion.

Slice the avocado in half and remove the seed and peel. Cut into small chunks. (See my notes above on how to slice an avocado.)

Rather than use fresh garlic, I prefer to use the jarred kind for this recipe. If you want to use fresh garlic, feel free to do so.

Don’t get me wrong. I LOVE fresh garlic. And use it a lot. However, there were at least two times when I used fresh garlic (cough, cough) that was a bit too strong. To my great disappointment, it ruined the dip. So, now I live on the safe side and reach for my container of refrigerated minced garlic when I make this dip. Better to be safe than sorry.

Dice the Roma tomato.

Make the Guacamole

Using a blender or an immersion blender, place the chopped avocados, diced onion, chopped green chilies, lemon juice, minced garlic, Louisiana hot sauce, kosher salt and freshly ground black pepper in a container. Blend until ingredients are mashed to desired consistency. If you prefer a chunkier dip, you could even use a handheld potato masher.

Fold the diced tomatoes into the avocado mixture.

I like to use Roma tomatoes for this recipe as they are meaty and have fewer seeds. If I’m using Guacamole as a topping on my Mexican food, then I’ll sometimes opt to leave the tomato out. Which is fine. I like it both ways. You be the judge.

Spoon into a pretty serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with corn tortilla chips or on your favorite Mexican dish. Makes 1 1/2 cups.

See more Dips Here. And Mexican Recipes Here.

Guacamole Dip with Favorite Corn Chips

Guacamole Dip

Here is a yummy dip perfect for outdoor barbecues or the next time you make Mexican food.
Prep Time 20 minutes
Total Time 15 minutes
Serving Size 6

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 2 medium ripe avocados (peeled and sliced)
  • 1/2 cup minced onion
  • 4 oz chopped medium green chilies (drained)
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons hot sauce (Louisiana Hot Sauce)
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium Roma tomato (chopped)

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, dice the sweet onion.
  • Slice the avocado in half and remove the seed and peel. Cut into small chunks.
  • Dice the Roma tomato.

Make the Dip

  • Using a blender or immersion blender, place the chopped avocados, diced onion, chopped green chilies, lemon juice, minced garlic, hot sauce, kosher salt and freshly ground black pepper in a container. Blend until ingredients are mashed to desired consistency. (If you prefer a chunkier dip, you may use a potato masher for this.)
  • Fold the prepared diced tomato into the avocado mixture. This step is optional. If you'd prefer the dip without tomatoes, simply omit this step.
  • Spoon the dip into a pretty serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with corn tortilla chips or on your favorite Mexican dish. Makes 1 1/2 cups.

Nutrition

Calories: 123kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 298mg | Potassium: 384mg | Fiber: 6g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 1mg

 

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