Chips & Guac Cravings? Here’s My Easy and Fresh Recipe! (original) (raw)

Chips and guacamole are my weakness. Like, just give me that as a meal because I don’t want anything else. 😅 But restaurants charge insane prices for guacamole, and store-bought options lack that fresh, vibrant flavor. So when the craving hits, I’ve got to whip up a batch of homemade guacamole myself. This super easy dip recipe takes just a few minutes to make, and the fresh flavor is so good. It’s fresh, creamy, zesty, budget-friendly, and absolutely to die for.

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“For my money, it’s a perfect guacamole recipe. The ratio of salt, fat, acid, and heat is right on the money. If you have a bit of time to dice everything, the result is way more fresh and flavorful than what you can buy at the store :)”

Sarah

Fresh Homemade Guacamole

Guacamole is a staple in Mexican cuisine and is known for its bright and fresh flavors. When I make it at home, I like to keep the base classic (creamy avocados, fresh lime juice, a little salt) and then load it up with all the good stuff. My favorite mix-ins are diced Roma tomatoes, red onion, jalapeño for a little kick, and plenty of fresh cilantro. But honestly, guac is one of those recipes you can make your own, so toss in whatever you’re craving. I’ve shared some of my favorite add-ins below if you want to take yours from simple to a loaded avocado dip!

If you spot a good deal, grab a bag of firm avocados and let them ripen at home. They can work out cheaper than buying individual ones that are already ripe and ready. Yes, you’ll have to wait a bit for them to ripen enough to use in this recipe, but it’s a good option if you’re planning ahead or don’t need your dip fix right this second! Let them ripen on the counter at home. Placing your avocados in a brown paper bag with a banana can also speed up the process!

Guacamole

Cost 4.61recipe/4.61 recipe / 4.61recipe/0.46 serving

The fresh flavor of homemade guacamole can't be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.

Step-by-step photos can be seen below the recipe card.

• ▢ 1 fresh lime (2 Tbsp juice, $0.25)

• ▢ 2 Roma tomatoes ($0.50)

• ▢ 1 jalapeño ($0.41)

• ▢ ¼ red onion ($0.26)

• ▢ 2 Tbsp fresh cilantro (chopped, $0.12*)

• ▢ 2 garlic cloves (minced, $0.06)

• ▢ 3 avocados (medium-sized (or 4 small) $3.00**)

• ▢ ½ tsp salt ($0.01***)

• Juice the lime. Finely dice the tomatoes, jalapeño (remove seeds), and red onion. Roughly chop the cilantro and mince the garlic.

• Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.

• Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, minced garlic, about 1 Tbsp of lime juice and ¼ tsp salt.

• Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. I usually end up adding about 2 Tbsp lime juice and ½ tsp salt total. Serve and enjoy!

See how we calculate recipe costs here.

*Don’t love cilantro? Leave it out! You can also leave out the jalapeño (or add more) depending on your spice preferences.

**I like Haas avocados best because they are rich and creamy (compared to the large light green Florida avocados). Look for avocados that have a slight give when squeezed, but are not mushy.

*** Salt is one of the most underrated ingredients in this recipe. It helps all of the individual flavors pop and keeps it from being bland. If your dip tastes bland, try adding a pinch more salt!

Serving: 0.25cupCalories: 101kcal (5%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 9g (14%)Sodium: 121mg (5%)Fiber: 4g (17%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Guacamole Step-by-Step Photos

Gather all of your ingredients.

Prep all the add-ins: Juice 1 fresh lime (you need about 2 Tbsp of juice), finely dice 2 Roma tomatoes, 1 jalapeño (remove the seeds), and ¼ red onion. Roughly chop 2 Tbsp fresh cilantro and mince 2 garlic cloves.

Mash the avocados: Remove the peels and pits from 3 medium-sized avocados, then place them in a bowl. Use a fork to mash the avocados. Leave them a little chunky or mash them completely smooth. It’s up to you. I like them a little chunky.

Add the other ingredients: To the mashed avocado, add the diced tomato, diced red onion, diced jalapeño, chopped cilantro, minced garlic, lime juice, and salt. Start with about 1 Tbsp lime juice and ¼ tsp salt, then add more after tasting.

Taste test: Mix everything together well, then give it a taste and adjust the salt and lime to your liking. I usually end up using about 2 Tbsp lime juice and ½ tsp salt total.

Store or serve: Now your homemade guacamole is ready to serve!

To store any leftovers without it turning brown, make sure to add a layer of plastic wrap directly on the surface of the dip. Press out as many of the air bubbles as possible to prevent browning. Seal the container closed and keep for 3-4 days, refrigerated.

What Else Can I Add?

Storage Instructions

IF you happen to have leftovers, here’s how you can store them without the guacamole turning brown. Guacamole turns brown when exposed to oxygen, similar to apples or bananas. So, to prevent this, simply eliminate the exposure to oxygen. Transfer your dip to an airtight food storage container, then place an extra layer of plastic wrap directly on the surface, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate for 3-4 days.

Our Easy Guacamole recipe was originally published 4/29/22. It was retested, reworked, and republished to be better than ever 8/18/25.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth