Forget store-bought dips forever! This is the ultimate creamy guacamole recipe that strikes the perfect balance between rich avocado, zesty lime, and fresh, vibrant flavors. It has rightfully earned its place as the king of all dips, and while it’s a classic companion for crackers and veggie sticks, it truly shines when scooped up with a crunchy, salty corn chip. Whether you’re hosting a party or just craving a delicious, healthy snack, this recipe is your new go-to.
Ingredients
• Yields: 1¼ cups / 300 ml
• 2 large ripe Hass avocados
• 1 tbsp / 15 ml fresh lime or lemon juice
• 1 medium tomato, seeded and finely diced
• 1 tbsp / 15 g minced white onion
• 2 tbsp / 30 g sour cream (or vegan alternative)
• ½ tsp / 2.5 g salt, or to taste
• ½ jalapeño pepper, seeded and minced (optional)
• For Garnish: Fresh cilantro, lime wedges, or tomato wedges
Instructions
1. Slice the avocados in half lengthwise and carefully remove the pits. Scoop the flesh into a medium bowl.
2. Add the lime or lemon juice and mash the avocado with a fork to your desired consistency—chunky or smooth. Stir in the diced tomato, minced onion, sour cream, salt, and minced jalapeño until just combined.
3. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Chill for at least 30 minutes to allow the flavors to meld.
4. Transfer to a serving dish, add your favorite garnish, and serve immediately with corn chips or fresh vegetables.
Nutritional Information
• (Approximate values per ¼ cup serving)
• Calories: 95 kcal
• Fat: 8g
• Carbohydrates: 6g
• Protein: 2g
• Sodium: 240mg
Pro Tips
• for Perfect Guacamole
• To prevent browning, press plastic wrap directly onto the surface of the guacamole before refrigerating. The acidity from the lime/lemon juice is also essential for keeping it green.
• For a super creamy, smooth texture, use an immersion blender. For a classic chunky guac, a simple fork or potato masher is your best tool.
• Easily make this recipe vegan by swapping the sour cream for a plant-based sour cream, vegan mayonnaise, or simply omitting it.
• Control the spice level by adding more or less jalapeño. For a milder heat, be sure to remove all seeds and white membranes. A few dashes of your favorite hot sauce also work well.
FAQ
Q: How can I make this guacamole recipe vegan
A: To make this guacamole completely vegan, simply substitute the dairy sour cream with a plant-based alternative. Excellent options include store-bought vegan sour cream, vegan mayonnaise for extra richness, or you can omit it entirely for a more classic, fresh flavor.
Q: Is this guacamole a good source of vegetarian protein
A: While avocados provide healthy fats and fiber, they offer a modest amount of protein, with about 2 grams per serving in this recipe. To create a more protein-rich snack, consider serving this guacamole with high-protein dippers like black bean chips, roasted chickpeas, or alongside a vegetarian chili.
Q: How do I store leftover vegetarian guacamole to keep it fresh
A: To keep your guacamole vibrant and green, the key is to prevent air from touching it. Press a piece of plastic wrap directly onto the entire surface of the guacamole, ensuring no air pockets remain. The lime juice in the recipe also helps prevent browning. Store it in an airtight container in the refrigerator for up to 2 days.
Q: What are some vegetarian meal ideas for this guacamole
A: This guacamole is incredibly versatile in vegetarian meals. Use it as a topping for black bean burgers or veggie tacos, a spread in a roasted vegetable wrap, a key ingredient in a seven-layer dip, or as a creamy base for a loaded vegetarian nacho platter.
