Go Back
+ servings
A close up of a bowl of Guacamole with sliced avocado in the background.
Print

Homemade Guacamole Dip

We love how easy this homemade guacamole is. It only takes about 10 minutes to throw together and you can make it as spicy or as mild and as smooth or chunky as you like.
Course Appetizer
Cuisine Mexican
Keyword appetizer, cinco de mayo, dip, easy
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 175kcal

Ingredients

  • 4 large avocados
  • 2 tablespoons sour cream
  • 1 roma tomato
  • 1/2 red onion
  • 1 clove garlic
  • 1/2 jalapeno pepper more or less, to taste
  • 1/4 cup cilantro
  • 1 lime
  • 1 teaspoon cumin
  • salt to taste

Instructions

  • Slice the avocados in half and carefully remove the seed. Scoop the flesh out into a mixing bowl using a spoon. Mash the avocado with a fork to the consistency you prefer.
  • Stir in the sour cream.
  • Dice the tomato and onion. Mince the garlic, jalapeno, and cilantro. Add to the bowl of avocado.
  • Cut the lime in half and squeeze one half of the lime into the bowl.
  • Add the cumin and salt and stir to combine.
  • Taste the guacamole and add more jalapeno, lime juice, and/or salt, as needed to get the flavor you prefer.
  • Serve immediately.

Notes

We prefer to make this fresh as the avocados do oxidize when exposed to air. To store this, smooth out the top and squeeze a bit of lime juice over it. Smooth plastic wrap over the top making sure it touches the surface of the guacamole. Store in the fridge for 1-2 days. 
If the guacamole is bland, it likely needs more lime juice or salt. Do keep in mind that if you're using this as a dip, the chips have a bit of salt on them so test it with a chip to be sure you're not over salting. 

Nutrition

Calories: 175kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 529mg | Fiber: 7g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg