Guacamole Dip Recipe

Guacamole Dip Recipe
Guacamole Dip Recipe
5 (100%) 5 votes

Fresh and light dip with a smooth & creamy texture made from avocados and seasoned with chopped onion, tomato, cilantro, lime juice and spices.

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Mexican

Guacamole is a dip made from fresh ripe avocados along with finely chopped onion, tomato, cilantro, lime juice and spices.

This dip is very light and fresh and has an amazing smooth & creamy texture. It is widely used as an accompaniment with various mexican snacks & dishes like tortilla chips, tacos, wraps, burritos and is now gaining popularity as a spread in burgers and sandwiches.

Avocados are prone to quick browning when exposed to the air. Lime juice can be added to guacamole to prevent this. The dip should be stored in an airtight container in the refrigerator and consumed within 1-2 days.

To make Guacamole dip at home follow the detailed step by step recipe with photos posted below.

Also see: Pico De Gallo (Salsa Fresca) , Salsa Roja Asada (Roasted Red Tomato-Chilli Salsa) and Salsa Verde (Tomatillo-Jalapeno Salsa)

Yield: 1 Medium Bowl

Prep Time:

Cook Time:

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Ingredients For Guacamole Dip Recipe

  • 2-3 Ripe Avocados
  • 1 Tomato
  • 1 Small Onion
  • 3-4 Sprigs Cilantro/Coriander Leaves
  • 2 Teaspoon Lime Juice
  • 1/2 Teaspoon Black Pepper Powder
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt, or to taste

Step By Step Instructions With Photos For Guacamole Dip Recipe

  • Peel and scoop 2-3 avocados and puree the pulp in a blender or food processor. Add water to adjust the consistency. If you want a chunkier dip with avocado pieces, you can mash the pulp coarsely with a fork.

  • Chop the onions and tomatoes finely and add them to the avocados. Also add 2 tsp of lime juice, 1/2 tsp black pepper powder, 1/2 tsp red chilli powder, 1/2 tsp garlic powder and 1 tsp salt or to taste.

  • Add finely chopped cilantro/coriander leaves. Mix all the ingredients together. Guacamole dip is ready. Refrigerate for half an hour before serving and store in an airtight container.

    Also see: Pico De Gallo (Salsa Fresca) , Salsa Roja Asada (Roasted Red Tomato-Chilli Salsa) and Salsa Verde (Tomatillo-Jalapeno Salsa).

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