This Loaded Guacamole is the perfect dip to add to any menu, whether you serve it with tortilla chips, sandwich filling, toast, or topping for a burger.
Some other delicious dips to serve are Vegan Olive Dip, Vegan Cheeseburger Dip, and Roasted Fennel Hummus.
First published May 4, 2017, updated February 2, 2020
Loaded Guacamole Ingredients
- Avocados – I used Haas variety of avocado, it’s very creamy and flavorful. When the avocado is firm and yields to gentle pressure with the finger you know it is ripe. If it is hard, leave it for a couple of days on the counter. If it is very soft to touch leaving an indentation, more than likely it is overripe.
- Lime Juice
- Red Onion
- Tomato
- Red Bell Pepper
- Cucumber
- Garlic
- Jalapeno
- Cilantro
- Salt
How To Make Guacamole?
Guacamole is one of the easiest dips you can prepare, made with fresh ingredients for the best tasting dip!
- Slice the avocados in halves, discard the seeds, scoop out the flesh using a spoon into a bowl, discard the skin.
- Mash avocado using a fork to the texture you want, you can mash it until it is smooth or chunky. It is entirely up to your preference.
- Add lime juice to retard avocado from going brown.
- Add onion, tomato, bell pepper, cucumber, jalapeno, garlic, cilantro, salt, and stir together.
How To Store Prepared Guacamole?
Guacamole has a tendency to turn brown as soon as it is exposed, the reason is due to oxidation. There is little you can do to prevent it.
Adding the lime slows the process down, but you will need a lot of lime juice. Honestly, I don’t like too much lime in my guacamole. I prefer the creamy taste of the avocados.
The best thing to do is to serve your guacamole right before you are ready to serve! Cover it with plastic or a covered lid and fill the guacamole to the top reducing the amount of air in the container.
Other Guacamole Recipes To Try
Pineapple Guacamole Baked Plantains and my Homemade Guacamole recipes to see my other versions!
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Salad, Side Dish
- Cuisine: Mexican
- Season: Cinco De Mayo
Nutrition
(Per 100g)- Energy: 172 kcal / 719 kJ
- Fat: 15 g
- Protein: 2 g
- Carbs: 11 g
Cook Time
- Preparation: 15 min
- Ready in: 15 min
- For: 8 servings
Ingredients
- 3 ripe avocados
- 2 tablespoons lime juice
- 1/4 cup red onions, finely chopped
- 1 small tomato, chopped
- 2 garlic cloves, minced
- 2 tablespoons red bell pepper, diced
- 1/4 cup cucumber, peeled, seeded and diced
- 1 jalapeno or pinch of cayenne, seeded and finely chopped (optional)
- 2 tablespoons cilantro leaves, chopped
- 1/2 teaspoon salt, or to taste
Instructions
- Slice the avocados in halves, discard the seeds, scoop out the flesh using a spoon into a bowl, discard the skin.
- Mash avocado using a fork to the texture you want, you can mash it until it is smooth or chunky. It is entirely up to your preference.
- Add lime juice to retard avocado from going brown.
- Add onion, tomato, bell pepper, cucumber, jalapeno, garlic, cilantro, salt, and stir together.
Best Guacamole I ever tasted!!!
Thank you Charnele, I really appreciate your feedback.