Easy and Authentic Mexican Guacamole / Avocado Dip

"A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by deadleegorgeous photo by deadleegorgeous
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:


  • 3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
  • 1 small onion, finely diced
  • 1 medium tomatoes, diced
  • 1 lime (juice of )
  • salt and pepper (to taste )
  • Tabasco sauce (optional)


  • Take avocados and cut into and around the circumference of the avocado's pit.
  • With both hands twist the two halves in opposite directions and pull apart.
  • Remove the pit with a knife or a spoon.
  • Carve out the flesh of the avocado with a tablespoon.
  • Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
  • Some people like the avocados more chunky than others-- either way it tastes great.
  • Add diced onion and tomatoes to the avocados.
  • Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
  • In a separate small bowl put in 2 tablespoons of the dip.
  • Add 1 tbsp of sour cream and adjust your seasonings again.
  • Taste it and decide if you prefer your guacamole with or without sour cream.
  • If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
  • If not, do nothing and leave it like it is.
  • Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

Questions & Replies

  1. When are Avocados at their best?


  1. This guacamole was really good. I picked this recipe because I started to make guacamole and realized I didn't have any lemons or limes. The only thing I changed was that I used some salsa instead of tomato. I'll make this again. Thanks for the great and easy recipe.
  2. My boyfriend's father tried this recipe and it turned out so good that we made it again the very next day. It is now one of our favourite dips.
  3. Oh, yeah. It's a keeper!
  5. This turned out great for a work potluck recently. I added some cilantro and garlic and it got rave reviews.


  1. I follow a 3,2,1 ratio of avocados, roma tomatoes, and red or white onion. I take the seeds out of the tomatoes. I also don't use as much lime juice - just enough to taste it, but not over power the creamy taste of the avocados. I may be a little heavy on the salt at times, just because I like salt. I like to add cilantro (1/4 c) to mine as well and sometimes, depending on the crowd, I will add a jalapeno. People have raved about my guac for years, it's just so simple I don't understand why...
  2. I've made guacamole very similar to this for years, except I use chopped green chiles or fresh Anaheims if I can find them instead of Tabasco. I do love sour cream mixed in. I was tipped to this by a Chicana from Albuquerque. She said it wasn't exactly traditional, but she liked it anyway.


I love to cook- but not for the fun of it. I cook with a purpose! And that is to cook great tasting food for anyone who comes to my table. I live in Canada now, but am a native of Florida. I love southern food, and european food. I am up for anything that tastes great! I am married to a french canadian and I have found a lot of great recipes from living here.
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