This Easy Guacamole Recipe can be prepared in just 5 minutes with avocados, cilantro, lime juice and seasonings from your pantry. This creamy homemade guacamole is cool and refreshing, but also brings a hint of heat to the table. Serve this simple guacamole as a dip with tortilla chips or veggies or use it as a topper for veggie burgers, toast, baked potatoes and more!Jump to Recipe
It's been about a month and a half since my last post, and I am soooooo excited to be back with a recipe for...guacamole, of course!
If you happen to follow Watch Learn Eat on Facebook, then you may have noticed our posts about relocating from New Jersey to Florida.
And, it all happened super fast. I feel like it was just yesterday that we were talking about renovating our New Jersey house.
And then, poof! Here we are in Florida! 🙂
We had actually been considering moving to the Sunshine State on multiple occasions since 2004, but the timing was just never right.
So, when Greg got an awesome job offer down here, we thought, "It's now or never," and we decided to take the plunge!
After eating so much "outside" food while packing, traveling on the road and unpacking, I was jonesing to get back in the kitchen.
Now that we're (mostly) settled, it's time to get back to blogging!
I decided to start with an old recipe that was due for an update...this simple guacamole.
And, I just so happened to be in the mood for a delicious dip to enjoy by the pool with some sangria. 😉
Plus, my girls are totally into guacamole right now.
In fact, they both just had to appear in a "dip shot" for this post. See the evidence below.
So, if you're ready to take a dip too, get out your chips because it's time to make some guac!
How to Make Easy Guacamole
Start by chopping fresh cilantro.
If you don't have fresh cilantro, you can use dried instead. Simply skip this step and add the dried cilantro to the seasoning mix mentioned in the next step.
Next, combine onion powder, garlic powder, cayenne pepper, crushed red pepper flakes (if using), salt and black pepper in a small bowl (If you're using dried cilantro instead of fresh, add it to this mixture).
Then slice each avocado in half, removing the pit.
Scoop out the flesh and add to a mixing bowl.
Mash with a fork and then mix in the fresh cilantro (if using) and the seasoning mix.
Now, mix in some freshly squeezed lime juice.
You can enjoy the guacamole right away, but it is best served after being refrigerated in an airtight container for at least 1 hour.
I hate cilantro! Can I leave it out?
Yes! If you happen to be a part of the population of cilantro haters, feel free to omit the cilantro.
The guac will still be delicious! 😉
What can I serve this homemade guacamole with?
How do I store the leftovers?
The guacamole is best eaten on the same day; however, if you do have some leftover, cover tightly with plastic wrap so that the plastic is touching the top layer of guacamole.
This will help to prevent browning.
The guacamole will last for up to 2 days in the refrigerator.
You might also enjoy:
- 2 tablespoons chopped fresh cilantro (you can also use 1 tablespoon of dried cilantro in place of fresh or omit completely if you don't prefer cilantro)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ⅛-1/4 teaspoon cayenne pepper, depending on taste and heat preference
- ⅛ teaspoon crushed red pepper flakes, optional
- 1 teaspoon fine sea salt or kosher salt
- ⅛ teaspoon freshly ground black pepper
- 4 ripe avocados
- Juice of ½ large lime
- Chop fresh cilantro (if using) and set aside.
- Combine onion powder, garlic powder, cayenne pepper, crushed red pepper flakes, kosher salt and black pepper in a small bowl and set aside (If you are using dried cilantro, add it to the seasoning mix).
- Slice each avocado in half, removing the pit. Scoop out the flesh of the avocados and add to a mixing bowl. Mash with a fork.
- Mix in chopped cilantro, seasoning mix and fresh lime juice.
- Refrigerate in an airtight container for at least 1 hour for best flavor.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on November 30, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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