How to make easy Guacamole dip

by Elizabeth Arnold ; Updated September 28, 2017

Guacamole dip is both tasty and healthy.

Hemera Technologies/ Images

Items you will need

  • 3 peeled and seeded avocados
  • Mixing bowl
  • Fork
  • 2 tbsp. fresh lime juice
  • 1/2 cup finely chopped red onion
  • 1 crushed garlic clove
  • 2 tbsp. chopped fresh cilantro
  • Salt and black pepper to taste
  • 3 drops of hot sauce or one seeded and minced jalapeno pepper (optional)
  • 1 large, chopped tomato
  • Plastic wrap

If you're looking for a tortilla chip accompaniment that's heartier than salsa and healthier than queso dip, prepare homemade guacamole. You don't have to spend a lot of money to enjoy rich and creamy guacamole in a Mexican restaurant, as it's easy to prepare in your own kitchen. Tempt party guests' taste buds with a handmade guacamole dip appetizer, or enjoy it alongside your favorite enchilada or burrito dishes. When making the dip, use only ripe avocados for the best flavor and texture.

Step 1

Cut three avocados in half, remove their seeds and spoon them into a mixing bowl.

Step 2

Mash the avocado with a fork until it is smooth and creamy.

Step 3

Add 2 tbsp. of fresh lime juice, 1/2 cup of finely chopped red onion, one crushed garlic clove, 2 tbsp. of chopped fresh cilantro and salt and black pepper to taste. Include three drops of hot sauce or one seeded and minced jalapeno pepper if you prefer a spicy flavor. Blend all of the ingredients well with a spoon.

Step 4

Chop one large, ripe tomato and fold it into the guacamole.

Step 5

Cover the guacamole with plastic wrap and refrigerate until serving.

Photo Credits

  • Hemera Technologies/ Images

About the Author

Elizabeth Arnold has written for a wide variety of publications and websites. Her experience includes writing travel features for "Recommend" magazine and packaging marketing copy for both Metro-Goldwyn-Mayer and Warner Bros. consumer products. Recently, Arnold was a staff writer for "Special Events" magazine. Arnold studied English at the University of Wisconsin-Milwaukee.