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!
Budget-Saving Tip
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
Servings 10 ¼ cup eachIngredients
- 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***)
Instructions
- 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.
Equipment
- Mixing Bowls
- Fork
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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?
There are so many fun ingredients that you can add to guacamole. If you want to get a little funky with your guac, here are a few of my fave ideas:
- Pineapple
- Tajín
- Grilled corn kernels
- Sour cream
- Pico de gallo
- Chipotles
- Mango
- Roasted garlic (instead of fresh)
- Air fryer bacon crumbles
- Cotija cheese
- Radishes
- Pickled jalapeños
Serving Suggestions
Sure, guacamole and tortilla chips are a classic (and if you’ve never made air fryer tortilla chips, you’re missing out), but there are so many other ways to enjoy it. I love using it as a sandwich spread for veggie or egg sandwiches, or spreading it on toast with scrambled eggs and other toppings. It’s also amazing mixed into deviled eggs, spooned over baked potatoes, or used to make a guacamole bowl meal. I also can’t have ground beef fajitas or baked chicken chimichangas without it!
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.
More Easy Dip Recipes
Our Easy Guacamole recipe was originally published 4/29/22. It was retested, reworked, and republished to be better than ever 8/18/25.
I just made this guacamole and although I’m not always a fan, I loved it. Used my homegrown tomatoes.
This was just as good as Chipotle in my book!
One thing I’ve never seen suggested, but I make all the time, is guac salad dressing. Just add olive oil, slowly, stirring (or run the whole thing in a food processor) until it’s your desired consistency. Pour over any kind of fresh salad (iceberg, Bibb, mixed). About one avocado per large serving of salad is enough if you can’t get enough guac.
(There’s a restaurant in Boston that serves guac salad dressing – for an obscene price.)
This is my go-to recipe! I will also chop up a chipotle pepper in adobo sauce for some added heat and smokiness. Thanks for posting!
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 :)
ty you
This recipe is wonderful! I’ve made this guacamole for several occasions and it turns out great every time. I also found out that when I’m out of plastic wrap, a light spritz of Pam or another cooking spray (not the butter ones) will stop it from turning brown.
Delicious! Leftovers also good stirred in with any leftover hummos you might have- I did 50-50 ratio, but that should be flexible!
Quick and easy shortcut, add a few spoonfuls of salsa, salt and lime juice to your avocados and mash with a fork.
This is delicious!
I do want to share a little secret a friend of mine who is originally from Mexico gave me: substitute lemon for the lime juice! I also remove the jalapeno seeds. So good!
I meant lemon juice for the lime juice!
Would frozen, diced avocado work in this recipe as a prep speed up?
Yes, probably! I haven’t worked too much with frozen avocado, but as long as the flavor isn’t changed too much it will work fine. :)
Frozen avocado tastes pretty bad, unfortunately, so I wouldn’t recommend it. They add something to it to keep it from going brown.
Would guacamole be good without onion (or garlic)? I have some troubles with allium vegetables (it’s sad 🥲).
I`ve made guac without either before, and it`s turned out tasty. My mum has issues with garlic (and I don`t always have onion), so I usually don`t cook with garlic out of habit.
A lot of people make guac without them, so it’s really just up to personal preference!