There are millions of recipes for guacamole, and if you love the stuff as much as I do, give this recipe a try. My friends and family tell me it’s “the best homemade guacamole” they’ve ever tasted. It’s my go-to and one of the recipes on this site that I make the most. I would have to agree with my family, it is seriously the best homemade guacamole. SO simple and SO tasty!

homemade guacamole in a wooden bowl served with tortilla chips

This post is sponsored by Michelob ULTRA Pure Gold but the content and opinions expressed here are my own.

This is the dip that I quickly mix together for avocado toast, my breakfast burritos and any time I’m serving a Mexican meal, like my chicken enchiladas or flavorful tacos. As long as you’ve got some fresh ingredients on hand, this homemade guacamole can be whipped up super quick.

ingredients for homemade guacamole on a gray background

This homemade guac is so good served with your favorite tortilla chips and we always love the Food Should Taste Good multigrain tortilla chips. They have such a great flavor and they also work so well for dipping. They are sturdy, so you don’t have to worry about breakage.

ingredients for guacamole in a glass bowl with a silver spoon

Guacamole tips:

To make the freshest, best tasting guac, it’s important to follow a few essential guidelines.

First crucial decision is which avocados to grab. For this recipe, large Hass avocados work best, you also want the avocado to be ripe, but not too ripe. I know I’m asking for a lot. 🙂 If you can’t find any large avocados that look good, just use a few more small ones. A perfectly ripe avocado should have a slightly soft feel when pressing on it, but it should not be too mushy.

If all of the avocados are either too hard or too mushy, purchase the hard ones. A quick trick is to place them in a paper bag with a couple of bananas or apples. The chemicals released by the bananas or apples will speed up the ripening process. Unfortunately, that still make take a day or so. If you do find perfect avocados at the store, but you don’t plan to make the guacamole right away, place them in the fridge and this will slow the ripening process.

Guacamole should have an ever so slightly chunkiness. You don’t want it super smooth or overly chunky. To achieve the best texture, use a large fork to mash it up and stop mashing when it is just slightly chunky and finely, chop all veggies.

Adding lime is important for taste and to prevent the guac from browning too quickly. For every avocado, I use about 2 teaspoons and you might need to add just a little more more if your avocados are particularly large.

Salt is important to really bring the flavors of the avocado out. Start with 1/2 teaspoon, but don’t be afraid to add more. You can also add any other favorite spices. I like the warm flavor that both cumin and paprika add to this guac.

The trick to storing guacamole is adding an onion into the container with the guac. Avocados brown very quickly, but to slow this down slightly, placing a large chunk of onion in with the leftover guacamole and cover. Guacamole is definitely best served fresh, but this little trick will help!

guacamole in a wooden bowl served with tortilla chips and beer

The perfect guacamole pairing!

Planning to serve this homemade guacamole for the big game or another special gathering? Be sure to have Michelob ULTRA Pure Gold on hand! I love that Michelob ULTRA Pure Gold is not only organic and delicious, but it’s also lower in carbs and calories than a glass of wine. I’m sold!

Brewing an organic beer that serves up a natural and refreshing taste is no easy feat! From choosing the finest organic grains to an extensive brewing process, Michelob ULTRA Pure Gold is the real deal and the hard work definitely pays off with this one.

Like me, I know many of you are choosing to eat more organic foods, so why not organic beer?! Not only is it better for your body, it’s also better for the environment allowing you to reconnect with nature. As an added plus, the clean ingredients also result in a better-tasting beer!

During the Super Bowl or any special gathering, when it’s often a time of indulgence, a beer like Michelob ULTRA Pure Gold is the perfect way to bring balance – you can join in on the fun without sacrificing great taste.

chips dipped in guacamole and served with beer

Other Mexican dips to enjoy with this guacamole:

Best Damn Salsa Ever!

Cowboy Caviar

Best Fire Roasted Salsa

Corn Black Bean Avocado Salsa

Find more fun appetizer recipe inspiration here

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

chips dipped in homemade guacamole and served in a wooden bowl

Watch the recipe video, below, to see just how easy this guacamole is to whip up!

homemade guacamole in a wooden bowl served with tortilla chips
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Best Homemade Guacamole

An easy, fresh and flavorful homemade guacamole recipe!
Author: Kim


  • 3-4 large avocados
  • 1/4 cup loosly packed fresh cilantro leaves, chopped
  • 1/2 jalapeño, seeded and minced
  • 1 small tomato, seeds removed and diced
  • 1/4 cup red or white onion, diced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoons garlic powder
  • 1/2 teaspoon salt + more to taste as needed
  • 1/4 teaspoon black pepper
  • 3 tablespoons lime juice (from about 1 ½ limes), or more if needed


  • Cut the avocado in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife. Scoop the avocados out of peel and place on a plate or in a medium bowl. Use a fork or potato masher to mash until a smooth consistency is achieved.
  • Stir in all other ingredients with mashed avocado. Take a taste or a few tastes and adjust seasoning as needed. Serve immediately.


CHANGE IT UP: This guacamole is perfect as is, but if tomatoes aren't in season, simply omit the tomato. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
HOW TO STORE LEFTOVERS: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
Serving: 0.5cup, Calories: 175kcal, Carbohydrates: 12.5g, Protein: 2.5g, Fat: 14.8g, Saturated Fat: 2.1g, Polyunsaturated Fat: 1.8g, Monounsaturated Fat: 9.8g, Sodium: 228.7mg, Potassium: 571.9mg, Fiber: 7.2g, Sugar: 1.9g, Vitamin A: 450IU, Vitamin C: 23.6mg, Calcium: 170mg, Iron: 0.4mg

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