The BEST Guacamole recipe ever!! Made with creamy avocados, tart lemon juice, spicy peppers, and seasoning, this delicious guac comes together in just 10 minutes! Make sure you serve this as an appetizer with your chips and Elote Dip or Salsa Verde! And serve along with Birria Tacos, Chicken Enchiladas, Corn Salad, and Pozole!
My takeout of choice is just about always Mexican food! Nothing else can compare to the spices, the flavor combinations, and the comfort you find south of the border. It’s just too good to resist.
With each order I place there’s one item I never skip out on: guacamole. Creamy, refreshing, and light, guac is not only delicious on its own but it’s pretty much the closest I get to a condiment. I just don’t mess with condiments, so don’t come for me.
When I can’t get my takeout dip fix, I make a batch of my own at home! Today’s homemade guacamole recipe has been my go-to lately and it’s probably going to be yours too.
Whether you’re an amateur home-cook or a practiced chef, blogger and cookbook author Shanika Graham-White’s latest release Orchids and Sweet Tea: Plant Forward Recipes with Jamaican Flavor and Southern Charm has got something for you!
Named after her bold and creative blog, Shanika’s first cookbook is a powerhouse collection of delicious recipes that will both nourish your family and scratch that comfort food itch.
Orchids and Sweet Tea is a beautiful book that celebrates the idea of turning old and new favorites into healthier options. I have been diving (stomach first) into this incredible book, starting with today’s guacamole.
Guacamole is just as healthy as it is tasty! Each spoonful of this dip is packed with health-promoting nutrients like mono saturated fats, fiber, folate, and potassium. Avocados are also a great source of vitamins C and E! Sounds like a winner to me y’all.
Here’s what you’ll need to get at all these benefits:
- HASS AVOCADOS
- LEMON JUICE
- CHILI PEPPERS
- GARLIC POWDER
- SEA SALT AND PEPPER
- CAYENNE PEPPER
- DRIED PARSLEY
How To Make Guacamole
I almost always have the ingredients for guac on hand, so it’s really nothing for me to throw together. In all, this recipe only takes about 10 minutes to make!
All you need is the ingredients listed above, a small bowl, and a fork. In that bowl, and using the fork, mash together all the ingredients until mostly creamy and broken down.
That’s it! You’ve got guac! Serve immediately or tightly cover the bowl with plastic and refrigerate until ready to eat.
What To Serve It With
Guacamole is great to whip up for parties, family gatherings, and festive family meals! Sometimes, when I have a few (almost too ripe) avocados lying around, I’ll turn out a quick batch for snacking too.
Traditionally, guacamole dip is served with tortilla chips (of any kind) for dipping. But, it’s also a great addition to tacos, burritos, quesadillas, and so much more!
HOW LONG IS GUACAMOLE GOOD FOR?
First things first, if you’re serving guac at a gathering for dipping you’ll need to keep hygiene in mind. This dip doesn’t last long at room temperature, and dipping transfers a lot of bacteria, so the leftovers should be discarded.
Guacamole, as a by-product of avocados, turns brown as a result of air exposure. It’s best to store any leftover guac in an airtight container in the fridge where it will keep fresh for a day or two. It’s pretty normal for the top layer to turn a bit brownish, just scrape it off and keep it pushin’.
TIP: To slow down the browning process, you can spread a bit of acidic liquid over the top. Lemon or lime juice are the best choices but a splash of vinegar will work too. Do not add too much as it will alter the taste of the dip.
CAN YOU FREEZE GUACAMOLE?
Although plenty of folks have had success with freezing guacamole, I personally never have. I find that freezing guac, especially if it’s on the chunkier side, negatively affects both texture and flavor. I just think this dip is best served fresh.
GRANDBABY CAKES’ BEST MEXICAN-INSPIRED RECIPES
Love this recipe? Check out a few more of GBC’s favorite Latin-inspired recipes:
- 2 medium Hass avocados peeled and pitted
- 1 tbsp freshly squeezed lemon juice
- 1-2 tsp finely chopped chili peppers or to taste
- 1 tsp garlic powder
- 1/2 tsp finely ground sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper or red pepper flakes
- dried parsley for garnish
- In a small bowl, use a fork to mash the avocados with the lemon juice, chopped chili peppers (if using), garlic powder, salt, black pepper, and cayenne until mostly creamy and broken down, leaving some small pieces of avocado. Garnish with parsley, if desired.
- Use immediately or set the guacamole in the fridge, covered with plastic wrap, until ready to use. It will keep for up to 4 days.