Guacamole is everyone’s favorite with chips

July 31 was National Avocado Day and probably everyone was surprised that I did not publish a guacamole recipe. Well, I saved it because this week the NFL begins the first pre-season football games of the year. In this house, on football Sunday, we call chips and dip “lunch”. To kick off the pre-season, let’s start with Guacamole.

Originally from Mexico, the word guacamole is derived from two words in the Aztec language: ahuacatl (avocado) and molli (sauce). (Wikipedia)So basically it is avocado sauce. We of course use it as a dip 😀

Guacamole is healthy

And it is a healthy dip! Formerly, all fats, and many dips, were considered taboo. Now we know there are healthy fats. And, where do we find healthy fats? Correct! Avocados!

Guac is so simple

Besides health, the beauty of guacamole is its simplicity. All that is truly required is avocado and salt. From there, the mix can be customized to personal preference with the addition of other ingredients.

Guacamole with chip

I always add lime juice and garlic and sometimes tomato.


Also used: cilantro, onion and/or jalapeno pepper, according to my taste buds’ mood.

Below, the recipe is the combination I most prefer, but feel free to customize to suit your ”buds.” Notice I used all the juice from a lime. I recommend starting with half this amount at first, as not everyone loves lime juice as much as yours truly. Then taste and add more as you see fit.

How to keep your guacamole green

Tip: Keeping your “Guac” green. As we know, Guacamole quickly turns “yuck brown” (this is a technical term) with exposure to air, due to oxidation. To prevent this, press plastic wrap directly on the surface of the dip. That way, air/oxygen have no chance to chemically react with the avocado. Since this isn’t a practical way to serve it, here’s another way to prevent brownouts: Lower the acidity of the dip, which will slow oxidation. What ingredients lower acidity? Lime juice, tomatoes and onions. They work great! (which is why they are on the ingredients list).

For more details on keeping avocados and guacamole fresh, see my Avocado Tips.

Print Recipe
5 from 1 vote


Everyone loves guac!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 166kcal
Author: Sula


  • 3 avocados ripe
  • ¼ tsp salt
  • 1 lime juice of (half or all)
  • 1 garlic clove minced
  • ½ Roma tomato chopped


  • 1-2 TB chopped cilantro
  • 1 jalapeno pepper, seeded and minced
  • 1/8-1/4 cup onion, minced


  • Dice the avocados and place in a bowl.
  • Add all other ingredients and mix together, mashing the avocado either thoroughly for a smooth dip or only slightly for a chunkier dip.


Calories: 166kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 104mg | Potassium: 511mg | Fiber: 7g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.


You might also like to make your own Roasted Salsa – so good!

If you’re starting your meal with guac and chips, consider adding Taco Bell quesadilla sauce to the dipping options. And Jalapeno Popper Hasselback Chicken would be a great next course!


    2 thoughts on “Guacamole

    1. 5 stars
      “Brownouts”? That’s what I call a night out on the town! Ha ha ha! Regardless, thank you so much for posting a guac recipe! I love all the different things you put in yours and can’t wait to try this recipe! Yum yum YUM!

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