This guacamole recipe is easy to make, and is guaranteed to best dip at the party. Fresh ingredients and chopped fresh cilantro make this classic dip a winner every time.

If you want to be the hit of any party or get-together, show up with homemade guacamole and a bag of tortillas. People will adore you. I promise.

Why does everyone go so nuts for homemade guacamole?

Well, other than the fact that it tastes AMAZING, I think it’s because most people can’t be bothered to make guacamole at home.

I don’t know why. It’s SO easy to make.

What is guacamole?

Guacamole (pronounced gwaka-molee) is a Mexican, avocado-based dip. Often referred to as “guac” here in North America, it’s most commonly served with tortilla chips, but it’s also delicious as a condiment or a spread for hamburgers, sandwiches, wraps and tacos.

Truth be told, I could eat it slathered on a piece of toast or straight off a spoon. Then again, I love avocados so much that I often eat them plain for lunch or as a snack.

Guacamole with fresh ingredients the best!

Sure, you can make guacamole using flavour packets and mixes, but they’re never as tasty as guac made with fresh ingredients.

Once you taste fresh guacamole from scratch, you’ll never go back to pre-packaged mixes again.

You may also like: our Easy Homemade Gazpacho and our Homemade Tomato Soup made from garden-fresh tomatoes. They’re both to-die-for!

How to Make Guacamole from Scratch

Ingredients

3 ripe avocados
2 plum (Italian) tomatoes, seeded
small onion
3-4 cloves garlic
1 lime
salt
cilantro

How to tell if your avocado is ripe

Try this simple trick to check an avocado’s ripeness!

Making your Guacamole

Cut your avocados in half, and slide a spoon between the flesh and the skin to quickly release it into a bowl.

You can mash your avocado with a fork, but I use the small container of my Ninja Master Prep to make quick work of this step.

5 short pulses with the Ninja, and my avocado looked like this.

Mmmmm! Creamy-smooth!

Don’t throw out the pits! You’re going to use those in a minute, so set them aside.

To seed the tomatoes quickly, cut them in half and squeeze out the seeds. Dice the tomatoes and add them to your mashed avocado.

Dice the onion and garlic, and stir those in as well. I use my ninja to dice my onion and garlic. 3 quick pulses does the job.

Cut the lime in half, and squeeze the juice into the bowl. Tip: twisting a fork into your lime as you squeeze it helps you to get all the juice out.

Chop up a handful of fresh cilantro, and toss it in.

The easiest way to chop fresh herbs:

CHECK OUT MY HERB SCISSORS!

You can use regular scissors to chop your cilantro, but I LOVE my triple blade herb scissors. Three blades on each side of the scissors makes chopping herbs a breeze!

Add a dash of salt, give it all a stir, and you’re done!

Now, to use those pits that you set aside.

How to keep guacamole from turning brown

Press the pit of an avocado into your guacamole to keep it from turning brown.

In addition, when I cover my guacamole with plastic wrap, I press the wrap down onto the surface of the guacamole to help prevent any oxidation from taking place.

Refrigerate your guacamole for at least an hour before serving. This allows the flavours to marry.

Mmmmm…. fresh, homemade guacamole. There’s nothing like it! I hope you’ll try our guacamole recipe for your next girls’ night, neighbourhood BBQ or super-bowl party!

Print Recipe Pin Recipe Rate this Recipe

5 from 3 votes