Guacamole Dip is a super easy dip to make with fresh veggies and ripe creamy avocados and loaded with flavor. It only takes minutes to make and serve it with your favorite tortilla chips, a burger, or a taco and the list could go on and on.
We have always enjoyed guacamole and usually eat it with our favorite tortilla chips. Normally we would buy the avocados and a packet of guacamole dip mix it up and eat it. Until one day I decided to try making my own recipe.
What a surprise to see how easy it was and how much better it was than the dip packets that we usually bought. Plus all the veggies in the dip are fresh and good for you.
- Jalapeno pepper
- Roma tomato
- Sour cream
- Juice from a lime
- Use ripe avocados. If it yields to a light pressure it is ripe without leaving indentations. The skin should be dark green to almost black. Ripe avocados should have skin with a bumpy texture.
- The best type of avocados to use for guacamole is the Haas avocados. The large avocados that come from Florida contain more water and don’t work as well.
- Use a food processor for chopping the jalapeno, onion, and garlic to cut down the time it takes to make the dip. Also, I like the fact that the food processor chops these vegetables finer. Use a mini food processor if you have one, it works great.
- Don’t forget the salt.
- Gradually add the lime. The lime gives the dip loads of flavor, but with all recipes, taste varies from person to person.
- Don’t make the guacamole to early. Oxidation will cause the dip to turn brown.
- To help your dip from turning brown store it in an airtight container. Although you can eat the dip if it starts to turn brown.
- The dip can be stored in the airtight container for 1 or 2 days, but I think it is best to eat it when it is fresh.
Steps for making Guacamole Dip:
Prepare the jalapeno, onion, and garlic for the dip. Cut the jalapeno lengthwise and remove the seeds and membranes. Coarsely chop and add to the food processor, process until the vegetables are finely chopped.
Cut the avocados in half and remove the seed. Remove the pulp and mash with a fork
Chop the tomato into small pieces. Do not process the tomato in the food processor.
Once the vegetables are chopped add them along with the sour cream to a medium bowl and mix until combined.
Add the seasonings cumin and salt and mix in.
Mix in the lime juice. Gradually add and taste the dip after each time you add, to make sure it suits your taste.
Serve with your favorite chips.
For more dip recipes check these out:
- 3 avocados
- 1 jalapeno pepper seeded
- 2 cloves garlic
- 1/4 cup onion
- 1 Roma tomato
- 2 tablespoons sour cream
- 1 teaspoon salt
- 1 Juice from lime
- Prepare the vegetables. Cut the jalapeno lengthwise and remove the seeds and membranes and cut into pieces. Roughly chop the onion and garlic as well. Finish the process of the jalapeno, onion, and garlic in a food processor.
- Cut the avocados in half and remove the seed from each avocado. Remove the pulp and mash with a fork.
- Chop the tomato into small pieces. I don't like to process the tomato in the food processor because it would cause it to become mushy.
- Once the vegetables are chopped add them to a medium bowl with the sour cream and mix until combined.
- Add the cumin and salt and mix it in.
- Mix in the lime juice and serve.
- Use ripe avocados for the best flavor for the dip.
- Use Haas avocados.
- Chop the jalapeno, onion, and garlic with a food processor.
- Best eaten right away or the day it is made.
This recipe was originally published on January 28, 2014. It has been updated with new content and pictures on February 3, 2020.