RECIPE CARD: Creamy Guacamole (PRINTABLE)
Easy, gluten-free and dairy-free, this creamy guacamole recipe makes the perfect appetizer for a Southwest-inspired feast.
Servings: 4 Servings
Calories: 171kcal
Ingredients
- 2 ripe avocados
- 2 tbsp lime juice
- ½ cup red onion, finely chopped
- ½ jalapeño, chopped
- 2 cups fresh cilantro, roughly chopped
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Peel and remove seeds from avocados.
- Put the avocados, lime juice, red onion, jalapeño, cilantro, ground cumin, salt, and pepper in the food processor.Blend on low-medium for 20–30 seconds until the mixture is uniform and silky.
- Taste the guacamole and adjust salt and pepper if desired.
- Serve immediately with your choice of chips. Store in the fridge for freshness.
Notes
- Use ripe but firm avocados to keep this guacamole smooth.
- Finely chop the onions to keep the guacamole smooth.
- Avoid over-seasoning with too much onion, lime juice, or cilantro.
- Use some acid to balance the guacamole’s richness and prevent early browning.
- Remove jalapeño seeds and veins for milder guacamole, or keep them if you prefer it hot.
- Wait a few minutes after seasoning before tasting.
- The color is bright to medium green throughout.
- It holds its shape on a chip or spoon without pooling liquid at the bottom of the bowl.
- The texture is uniform and silky without any chunky pieces.
- The taste is rich and buttery with noticeable brightness from lime and a clear salty backbone.
- Refrigerating: Store for up to 3 days with plastic wrap pressed directly against the surface.
- Freezing: Keep in an airtight container and freeze for up to 1 month.
- Thawing: Transfer the frozen bag or container to the fridge and thaw overnight.
Nutrition
Serving: 4servings | Calories: 171kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Sodium: 299mg | Potassium: 537mg | Fiber: 7g | Sugar: 1g | Iron: 1mg