Guacamole Recipe

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Our homemade Guacamole recipe is the perfect combination of creamy avocado, freshly squeezed lime, diced Roma tomatoes and onion with savory seasonings. Enjoy this ultimate party dip from scratch in just 10 minutes! A simple and delicious recipe that’s sure to satisfy any guacamole fan.

Close up view of avocado dip with tomatoes and onions in a bowl.

Best Guacamole Recipe

John is the guacamole lover in our house. When we originally published this recipe years ago, he made it with plenty of spices and no cilantro.

I decided to give this avocado dip a makeover and lightened up on the spices a bit. This dip is still super delicious, creamy, and full of fresh flavor!

Our guacamole recipe tastes amazing on shrimp tacos, as a dip with tortilla chips, with chicken quesadillas, or taquitos. Serve up a bowl with for your next Taco Tuesday, game day, or Cinco de Mayo celebration, and don’t forget to bring the salsa!

Fresh Guacamole Ingredients:

  • Avocadoes: You’ll need 2 small to medium ripe avocados. They shouldn’t be super soft and overripe like bananas for banana bread. We’re looking for ripe avocados that have a little give but not so ripe that your thumb or finger will go through the peels.
  • Roma Tomatoes: I used about 2 heaping tablespoons of seeded and finely diced roma tomatoes. They’re flavorful, firm and hold up well to being diced and stirred into guacamole without falling apart. Cherry or grape tomatoes work, too, but they have seeds which may water down the dip a bit. Use those only in a pinch.
  • White Onion: You’ll need 1 tablespoon of finely diced white onion. Purple onion also works if that’s what you have on hand.
  • Lime Juice: I juiced 1 lime and got about 1 tablespoon of freshly squeezed lime juice. Make sure to use fresh lime juice and not bottled. It helps to keep the avocados from turning brown while adding acidity to cut through the creaminess.
  • Seasonings: You’ll need ¼ teaspoon of salt and ⅛ teaspoon each of garlic powder, onion powder, and black pepper. Adjust any of these to taste. The garlic powder and onion powder are optional.

How to Make Guacamole:

Scroll to the recipe card below for full instructions and ingredient amounts! 

This guacamole really is easy to make. All you need are a few fresh ingredients, a fork and a bowl.

  1. Scoop the avocados out of the peels and place them into a large bowl. Add the lime juice, and use a fork or potato masher to combine the ingredients until the avocados reach the desired texture.
  2. Add the diced tomatoes, onions, and seasonings and stir to combine. Enjoy!
Avocados, tomatoes, onions, and seasonings in a white bowl.
Fresh guacamole in a white bowl.

Tips for the Best Guacamole:

  • Add some cilantro. If you enjoy cilantro, add a little (or a lot!) for more fresh flavor.
  • Use more savory seasonings. John loves to add a bit of cumin, some turmeric, a pinch of cayenne, some chipotle, and smoked paprika to his guacamole. Add your favorite seasonings to taste.
  • Double, triple, or quadruple this recipe. Depending on the size of the avocados, this recipe makes about 1 to 1 ½ cups. Make extra for a large family or if feeding a big crowd.
  • Make it spicy. Add some diced jalapeño for a spicy kick!

How to Store Fresh Guacamole:

Refrigerator: Store any leftovers in the refrigerator for up to 3 days.

No, it is not recommended to freeze guacamole as it can change the texture flavor of the dip. Due to its delicate nature, freezing should be avoided if possible. It is best enjoyed fresh, within a few hours of making it.

The best way to cut an avocado is by slicing it in half lengthwise and then twisting the two halves to separate them. Remove the pit with a spoon, and then scoop out the flesh of the avocado with a spoon or knife.

To keep guacamole from turning brown, you need to make sure that the avocados are ripe yet still firm and prevent oxidation as much as possible. To do this, sprinkle some lemon juice or lime juice all over the top of your prepared guacamole.

This will create an acidic layer which will act like a barrier against oxygen and slow down discoloration. The same works with a thin layer of water to prevent oxygen from reaching the finished dip. Just pour it off before enjoying it the next day!

Additionally, place a layer of plastic wrap directly over the guacamole. It should touch the top of the dip then add the lid to the sealable container. Finally, store it in the refrigerator if you don’t plan on eating it immediately.

Sure! If you’d like to leave out the tomatoes or onions, that’s doable. Simply omit them from the recipe.

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Close up view a bowl of dip next to chips.

Guacamole without Cilantro

5 from 2 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 Servings


  • 2 avocados
  • 1 tablespoon freshly squeezed lime juice, about 1 lime
  • 2 tablespoons roma tomatoes, diced
  • 1 tablespoon white onion, diced
  • ¼ teaspoon kosher salt
  • teaspoon onion powder, optional
  • teaspoon garlic powder, optional
  • teaspoon ground black pepper


  • Scoop the avocados out of the peels and place them into a large bowl. Add the lime juice, and use a fork or potato masher to combine the ingredients until the avocado reaches the desired texture.
    2 avocados
    1 tablespoon freshly squeezed lime juice
  • Add the diced tomatoes, onions, and seasonings and stir to combine.
    2 tablespoons roma tomatoes
    1 tablespoon white onion
    ¼ teaspoon kosher salt
    ⅛ teaspoon onion powder
    ⅛ teaspoon garlic powder
    ⅛ teaspoon ground black pepper
  • Serve with chips, on tacos, or with quesadillas.
  • Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*The original (printable) version of this recipe is located on our Retired Recipes page.


Serving: 1ounce | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 172mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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