guacamole is one of the greatest dips ever known to mankind.


does that statement seem aggressive? if you answered yes, then we need to work on changing your mind. because no truer statement has ever been penned. err, typed? you get it. i love guac. you should also love guac. the end.


guac can be made tableside in a sassy Mexican restaurant! your guac recipe might be one that was passed down generations! maybe your guac has blue cheese + bacon in it? or perhaps it contains a flame-spitting medley of habanero + jalapeno + ghost pepper, oh my!

or maybe, just maybe, you keep it classic like the recipe i’ve posted below. how ever you mash it up, guacamole puts a party hat on any tortilla chip + that’s something worth idolizing!


happy dipping!

Prep time
Total time
guacamole is endlessly customizable - if you prefer a more mild flavor, remove the ribs + seeds from the Serrano or choose a jalapeno instead!
Cuisine: Mexican
  • 3 avocados
  • 2 Serrano chiles, finely diced
  • ½ white onion, finely diced
  • 2 limes, juiced
  • 1 tbls cilantro, chopped
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 tsp garlic powder
  1. combine all of the ingredients + mash together with a fork, yielding a course consistency.
  2. garnish with cilantro, serve + enjoy!


tiny tomatoe

authentic guacamole recipes found round the web will call for minced tomato. if you’re part of the tomato-lover club, you can add this in!

tiny lightbulb

if you need to preserve your guac, choose a small mouthed container to do so, save an avocado pit + place on the mixture! oxygen will cause ‘fruit rust’ to whatever is on the top layer, but whatever portion the pit is touching will be saved!

here’s a fun piece of avocado trivia: the name of the tropical fruit can be traced all the way back to the ancient Aztec word for “testicle.”

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