Name: Best Guacamole
Prep time: 5 min
Total time: PT-486454H39M12S
Cuisine: Mexican
Ingredients: 2 avocados; ½ lemon, juiced; 2 tablespoons chopped onion; 2 tablespoons olive oil; ½ teaspoon salt

Jump to Recipe·Print Recipe

A classic, creamy guacamole that balances the rich flavor of avocados with bright citrus and savory onions. This simple recipe requires just a handful of ingredients but delivers maximum flavor with minimal effort.

Why You'll Love This Recipe

This guacamole recipe is a crowd-pleaser for good reason. It's incredibly simple to make, requiring just five ingredients and about five minutes of active preparation time. The recipe strikes the perfect balance between creamy and chunky textures, while the lemon juice adds brightness that complements the buttery richness of the avocados. It's versatile enough to serve as a dip for chips, a topping for tacos, or a spread for sandwiches. Best of all, this guacamole can be prepared ahead of time, making it perfect for entertaining.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Avocados are the star of this recipe, providing a creamy, buttery base with a subtle nutty flavor. Look for avocados that yield slightly to gentle pressure - they should feel soft but not mushy. If you have underripe avocados, place them in a paper bag with a banana or apple to speed up the ripening process.

Lemon juice adds brightness and acidity that balances the richness of the avocados. It also helps prevent the guacamole from browning too quickly. You can substitute lime juice for a more traditional Mexican flavor profile.

Chopped onion brings a sharp, savory element that cuts through the creaminess. White or red onions work best, though red onions will add a pop of color. If raw onion is too strong for your taste, you can rinse the chopped onion under cold water or soak it in ice water for 10 minutes to mellow the flavor.

Olive oil adds richness and helps create a smoother texture. Use a good quality extra virgin olive oil for the best flavor. You can reduce the amount if you prefer a chunkier guacamole or omit it entirely if you're watching calories.

Salt enhances all the flavors in the guacamole. Kosher or sea salt works particularly well, but regular table salt is fine too. Always start with less than you think you need - you can always add more to taste.

Directions

Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

Servings and Timing

This recipe yields about 2 cups of guacamole, which serves approximately 16 people as an appetizer or side (about 2 tablespoons per serving). The active preparation time is just 5 minutes, but the recipe recommends refrigerating for 1 hour before serving to allow the flavors to meld together. The total time from start to finish is 1 hour and 5 minutes.

Variations

Spicy Guacamole: Add 1-2 finely chopped jalapeños or serranos (seeds removed for less heat), or a dash of cayenne pepper.

Chunky Tex-Mex Style: Mix in ½ cup diced tomatoes, 2 tablespoons chopped cilantro, and 1 minced garlic clove.

Fruity Twist: Add ¼ cup diced pineapple or mango for a sweet-savory combination.

Roasted Garlic Guacamole: Incorporate 2-3 cloves of roasted garlic for a mellow, sweet garlic flavor.

Greek-Inspired: Mix in ¼ cup crumbled feta cheese and 2 tablespoons chopped kalamata olives.

Bacon Lover's: Stir in 3 tablespoons of crispy bacon bits and a dash of smoked paprika.

Storage/Reheating

Guacamole is best enjoyed fresh, but proper storage can help maintain its quality for a short time. To store leftover guacamole, place it in an airtight container, press plastic wrap directly onto the surface to minimize air exposure (which causes browning), then seal with a lid. Refrigerate for up to 2 days.

For the best preservation method, add a thin layer of water or lemon juice on top of the guacamole before covering with plastic wrap. Pour off the liquid before serving.

Guacamole doesn't reheat well and is meant to be served cold or at room temperature. If refrigerated, allow it to sit at room temperature for about 15 minutes before serving for the best flavor and texture.

FAQs

How do I know if an avocado is ripe?

A ripe avocado will yield slightly to gentle pressure but shouldn't feel mushy. The color should be dark (but not black) and the stem should come off easily, revealing green underneath. If it's brown under the stem, the avocado is likely overripe.

Why does guacamole turn brown and how can I prevent it?

Guacamole turns brown due to oxidation when exposed to air. To prevent browning, press plastic wrap directly onto the surface of the guacamole, add extra lemon juice on top, or place a thin layer of water over the guacamole (pour it off before serving).

Can I make guacamole ahead of time?

Yes, you can make guacamole up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, and refrigerate until ready to serve.

What can I serve with guacamole besides tortilla chips?

Guacamole pairs well with vegetable sticks (carrots, celery, bell peppers), pita chips, crackers, as a spread on sandwiches or burgers, on top of grilled chicken or fish, or as a topping for tacos and burritos.

Can I freeze guacamole?

Yes, guacamole can be frozen for up to 3 months. Place it in a freezer-safe container, leaving some space for expansion, and add an extra squeeze of lemon juice on top. Thaw in the refrigerator overnight and stir well before serving.

What if my avocados aren't ripe enough?

If your avocados are too firm, you can try microwaving them for 30 seconds at a time until slightly softened. However, this won't develop the flavor of naturally ripened avocados. It's generally best to wait until they ripen naturally.

How can I make my guacamole spicy?

Add finely chopped jalapeños, serranos, or a dash of cayenne pepper to taste. Remember to remove the seeds and membranes if you want less heat, or leave them in for maximum spiciness.

Can I use lime instead of lemon juice?

Absolutely! Lime juice is actually more traditional in Mexican guacamole and provides a slightly different flavor profile. You can substitute it in equal amounts for the lemon juice.

Why does my recipe call for olive oil when many guacamole recipes don't include it?

The olive oil in this recipe adds richness and creates a smoother texture. It's not strictly traditional, but it contributes to a creamier consistency. You can reduce or omit it if you prefer a chunkier texture or want to reduce calories.

How can I tell if guacamole has gone bad?

Discard guacamole if it develops a sour smell, shows signs of mold, has excessive browning beyond the surface layer, or tastes off. When in doubt, it's safer to throw it out.

Conclusion

This simple yet delicious guacamole recipe proves that sometimes less is more. With just five ingredients and minimal preparation, you can create a versatile dip that's perfect for everything from casual snacking to elegant entertaining. The beauty of this recipe lies in its simplicity - it allows the rich, buttery flavor of ripe avocados to shine through while complementary ingredients add just the right balance of acidity and savory notes. Feel free to use this recipe as a base and explore the variations to customize it to your taste preferences or the occasion. Whether you're serving it at a game day gathering, a summer barbecue, or simply enjoying it as a healthy snack, this guacamole is sure to become a staple in your recipe collection.

Best Guacamole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 1 hr 5 mins
Yield: 2 cups
Diet: Vegan

Print Recipe

Description

A simple and delicious guacamole recipe made with fresh avocados, lemon juice, and a few simple ingredients.

Ingredients

2 avocados

½ lemon, juiced

2 tablespoons chopped onion

2 tablespoons olive oil

½ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl.
Use a fork to mash the avocado.
Stir in lemon juice, onion, olive oil, and salt.
Cover the bowl and refrigerate for 1 hour before serving.