This avocado dip for nachos (guacamole) is one of my all-time favorite dips for entertaining or having a weekly Mexican meal. The recipe is simple and lets the wonderful avocados shine.
All you need for the best creamy dip are just-ripe avocados and a few fresh add-ins. Great with nacho chips, or as a side to all your favorite Mexican meals.
This homemade guacamole has that creamy mouthful taste that pairs perfectly with acidic dips like salsa.
Why You Will Love This Guacamole Dip
- Made with avocados – which are packed to the brim with healthy fats, loads of fiber, and vitamins.
- Adds a wonderful creamy taste to your dishes, making this a delightful crowd pleaser
- Leaves you feeling satiated – no sugar crashes 2 hours after eating.
- The perfect balance of creamy, and tangy
- A simple recipe from everyday ingredients found in your supermarkets.
- Keto/ Low Carb friendly – Just pile a heapful over your favorite keto chips.
- Gluten-free and vegan
The secret to making this guacamole is to keep it simple. Mash perfectly ripe avocados with a handful of fresh ingredients. Add a dash of lime, and it is ready to serve!
Guacamole Ingredients List
Ingredients List to Make Guacamole
- Avocados: Hass avocados are the most common varieties available all over the world. They also have the perfect fat content to create a creamy dip. When avocados yield to gentle firm pressure, they are ready to eat. If they feel mushy to the touch, they are probably too ripe. Smooth or Chunky? – This is up to you. I have kept the dip chunky.
- Limes: Green limes are most suitable for guacamole. Lime juice balances out the rich creaminess of avocados while preventing them from going brown too quickly. It is this tart creamy combination that makes this dip so irresistible.
- Onions: Since guacamole is a raw dip, it is best to use sweet onions. Walla Walla or Vidalia are the sweetest onions. They have low sulphuric acid content and can be eaten raw. I have used red onions which are also mild. If you find raw onions too sharp in flavor, soak them in water after chopping. Drain, and dry with a kitchen towel and as required. If you do not like pieces of raw onions, you can mash the onions with cilantro and chillis, before adding the avocados.
- Tomatoes: While you can make guacamole without tomatoes, a bit of acidic fleshy texture makes an interesting ‘salsa guacamole’ version. Sweet varieties like Roma, plum tomatoes, grape tomatoes, and San Marzano are all great for guacamole.
- Chillis: Jalapenos and Serrano peppers are both great in guacamole. Do keep in mind that the Serrano variety is much spicier than jalapenos.
- Cilantro: These leaves are fragrant and used as a garnish. Leave them out if you do not like the taste.
- Seasoning: Salt and pepper to taste.
Step-by-step photos/process to make Avocado Dip For Nachos
1. Cut avocados vertically in half, carefully running the knife around the seed. Remove the seed, and scoop out the flesh with a tablespoon.
2. Place peeled avocados in a mortar or a large bowl.
3. Use a mortar and pestle to mash avocados. You can use a fork or even a food processor.
4. Smooth or chunky: You can mash it to suit your preference. I have kept this a bit chunky to make it look more rustic and homemade.
5. Cut limes in half, squeeze them, and discard any seeds. Add this lime juice to the mashed avocados. This will prevent avocados from going brown too soon.
6. Season well with salt, and pepper. Taste and adjust seasoning as required.
7. Add diced onions and tomatoes. If you do not like the feel of raw tomatoes in your mouth, first mash them up with the chillis, and tomatoes to form a smooth paste.
8. Add diced jalapenos or serrano chillis as per your preference.
9. WIth a fork, mix well and adjust seasoning if required.
10. Serve in a bowl with nacho chips or as a side for your favorite Mexican meal.
Frequently Asked Questions About Avocado Dip For Nachos
Suggestions: Vegan/Vegetarian, Nut Free, Low Carb/Keto, Gluten-Free,
What can I serve this guacamole with?
How long will this store be in the fridge?
Guacamole will last for 2 days in the fridge. After this, the avocados can go brown, and the salt will draw out water from the vegetables, making the dip a bit runny.
Can guacamole be frozen?
Although this is a much-debated topic on the internet, I do not recommend freezing this guacamole. Here’s why – Onions and tomatoes have high water content and are not suitable for freezing in the dip. They may go watery after thawing. Salt and lime juice only add to the problem. If you have excess avocados, it is better to mash them and store them on their own. After thawing, add seasoning and vegetables to make guacamole.
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Avocado Dip for Nachos (Guacamole)
- 4 Avocados
- 2 Limes Juiced
- 1 cup Tomatoes Diced
- 1/2 cup Onions Diced
- 4 tbsp Cilantro Fine Chopped
- 1 tbsp Green Chillis Diced
- 1 tsp Salt
- 1/2 tsp Pepper
- Carefully slice avocados vertically and around the stone. This will give you two halves. With a knife or a fork, gently remove the stone.
- With a tablespoon, scoop out the flesh and place it in a bowl or mortar.
- Using the pestle or fork, mash avocados
- Using a food processor or stick mix, mash avocado to your preferred consistency.
- Add lime juice, onions, tomatoes, salt, pepper and mix well.
Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently. We are not medical or nutritional professionals. Nothing shared here should be taken as medical advice. Always consult with your doctor if a particular diet or food is suitable for you.