This guacamole recipe is simple, fresh, and easy to make. It packs a big punch of flavor with minimal ingredients and is a favorite of many.

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A white dish filled with guacamole with a side of chips.

Inside: A recipe for simple homemade guacamole that even your pickiest eaters will love!

Scoping out the pantry and fridge the way the kids (and grandkids) love to do when they come, Megan spotted a couple of ripe avocados. She quickly started whipping up a batch of our favorite simple version of guacamole.

Not letting an opportunity go to waste, I hijacked the dish and ran for my camera. Yep, I had the gall to make everyone wait till after I finished taking pictures before they could dig in. They still love me! ;)

Homemade guacamole in a white dish with chips in the background.

This simple guacamole is always a favorite with so many people. And it’s no wonder why. It’s simple, fresh, and so easy to make.

Some of our family and friends prefer this simple recipe over our other favorite – one loaded with all the extras. When it comes to guacamole, I like it about any way you serve it.

A small white bowl of homemade guacamole sitting on a white wood board with chips.

What is Guacamole?

Guacamole is an avocado-based dip that originated in Mexico. It has since become a part of American cuisine in the form of a dip, condiment, and salad.

A white bowl of guacamole with one chip stuck in the center.

What’s in Homemade Guacamole?

This is where things become debatable. It can be as simple or as extravagant as you like. And it’s delicious no matter which you roll.

In this simple homemade guacamole recipe, you will use five or fewer ingredients because the 5th ingredient is optional.

  1. Avocados
  2. Lime
  3. Garlic
  4. Salt
  5. Cilantro (totally optional)

I love cilantro, but usually opt-out of using it in this recipe. I love it in our “loaded” guacamole. But for this one – the simpler the better.

A close of shot of dip in a white bowl.

How to Choose the Just-Right Avocado for Your Homemade Guacamole

A perfectly ripe avocado is not mushy. It should be firm but soft enough to yield to pressure when given a gentle squeeze using your hand – fingertips can bruise it.

Here’s another great tip from Good Housekeeping on how to pick out the perfect avocado.

Ways to Eat Guacamole

  • Stirred into scrambled eggs
  • In a sandwich
  • On tacos or burritos
  • Add it to your burgers
  • As a dip
  • Stirred into soup
  • In salads
  • Topped on baked potatoes
  • As a layer in a seven-layer dip
  • With fish or chicken
  • Stirred into refried beans
A bowl of dip on a wood surface with a stack of chips.

How to Make Guacamole Dip

  • Slice avocado all the way around length-wise and twist to open
  • Remove pit
  • Scoop the pulp out into a bowl
  • Add the other ingredients
  • Mash avocado with a fork until desired texture is achieved

When mashing the avocado, be sure and leave some bits un-mashed. We’re not going for a completely smooth texture because it’s always best with little chunks of pulp.

Homemade guacamole in a bowl with a single chip stuck in the dip and chips on the side.

How Long Does Homemade Guacamamole last in the fridge?

If you plan to use your guacamole in 1-2 days, just stick it in the fridge.

How to store guacamole in the fridge:

There are a few steps you can take to prevent your guacamole from turning brown. You’ll need to store it in a way that protects it from the air. Here are a couple of ways:

  1. Lay plastic wrap directly on the guacamole and press it down so that it’s touching the entire surface area like a second skin. Then place the lid on the container.
  2. Spoon or ladle about 1/2 inch of water over the guacamole so that it covers the entire surface. Do not stir it in! Don’t do this directly from the faucet because the flow could be too strong.

When you’re ready to serve your guacamole, remove the lid and plastic wrap or remove the lid and drain the water (depending on which method you used). Stir and serve.

With either of these storage methods, you’ll place the homemade guacamole in a container, and using the back of a spoon flatten it out from edge to edge. Then proceed with one of these steps.

Both of these methods should be effective. But if for some reason you do end up with guacamole that’s turned brown on top, you can skim the surface to remove it.

If the guacamole is brown throughout, it has gone bad. Throw it out.

A white bowl filled with dip on a white wood surface with chips on the side.

Can I Freeze Homemade Guacamole?

Yes, you can! For freezer storage, it’s best to use a freezer bag. Simply add the guacamole to the bag and flatten it out, allowing as much air as possible to escape from the bag. Freeze for 3-4 months.

Preparing guacamole after freezing

The best way to thaw your homemade guacamole is to put it in the fridge overnight. If you forget the night before, you can leave it out at room temperate until it’s thawed. I don’t recommend using a microwave.

Once it has thawed, you’ll drain off any moisture, place in in a bowl, stir it well and serve.

If you aren’t going to eat it right away, refer to the tips above for storing it in the fridge to keep it from turning brown before serving.

A close up shot of guacamole dip in a white bowl with chips on the side.

Some other recipes you might enjoy:

Restaurant Style Salsa
Green Chili Pimento Cheese
Crockpot Refried Beans

Simple Homemade Guacamole

This guacamole recipe is simple, fresh, and easy to make. It packs a big punch of flavor with minimal ingredients and is a favorite of many.
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 121 kcal


  • 3 Avocados (ripe)
  • Juice of one medium lime
  • Garlic cloves 2 large or 3 small or garlic powder to your taste
  • 1/2 tsp Salt
  • Cilantro handful, optional


  • Slice around the the avocado length-wise and twist to open.
  • Remove the pit
  • Add other ingredients and mash with a fork until combined. You don't want to "cream" the mixture. It's best with bits of avocado that aren't completely mashed.




Calories: 121kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 366mg | Fiber: 5g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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A Pinterest graphic of a guacamole and chips.

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  1. 5 stars
    Will definitely try this recipe

  2. I love guacamole and look forward to trying your recipe. I happen to have 3 ripe avocados on my counter, all I need is a lime. Can you tell me what brand of chips you serve with it? The ones in your picture look so good!

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