Guacamole is something that you don’t really need a recipe for. In fact, I’ve never in my life actually measured anything out when making it, and it’s really best to do it to taste but I realize that instructions like “add a little of this and a little of that” don’t work for everyone so I’m going to try to be as detailed as possible. It’s not hard to mash up an avocado and throw in some seasonings, but I’m surprised at how many people don’t really know how to make really great guac, and I’ve found that like with so many other super simple recipes, it’s the little things that make the big difference. So here’s my must-do tips:
  1. Ripe avocados– too ripe and you’ll have mushy guac that will go brown quickly, not ripe enough and it will be hard to mash and the flavor will be off. You want slightly firm, yet ripe fruits. Here’s some tips on picking good ones.
  1. Fresh Garlic- no garlic powder, or even bottled minced garlic. For best flavor, use the real deal. (Need help peeling it?) Also use a garlic press for best results. If you don’t have one, make sure to mince it very well so you don’t have huge chunks of garlic to bite into. (Then go buy a garlic press). You can also grate it with a fine-holed cheese grater or Microplane. This “fresh” rule goes for the lime juice too. None of that bottled stuff. Seriously.
  1. Add sour cream. Most people know that the citric acid in lime juice helps avocados to keep their color, but even better, much better, is the enzyme found in sour cream. It not only adds a nice creamy texture and flavor, but it will keep the guac looking fresh and green for several days. Yes, that’s right, I said days. I’ve had some in my fridge that’s on day 3 now and it looks just as green as the first day I made it.
Look at all this yummy stuff!
Avocados, onion, sour cream, garlic, lime and salt


  1. Yummmmmmm…you’re making me want guacamole! I actually use pico de gallo instead of garlic and onions, but everything else is the same! I may need to get stuff to make some guac today.

  2. Ya Kate, I meant to mention that too. Sometimes if I have good salsa around (or fresh pico) I’ll just add that for a quick mix-up! You know you want some, go make it 😉

  3. Sara– Aren’t you having a c/s on Monday? I remember seeing a date somewhere but can’t remember exactly when it was. Anyway, I just wanted to wish you good luck! 🙂

  4. this is the best guacamole ever!!! seriously, the greatest thing esp with the diced tomatoes. the sour cream trick is heavenly. now i don't have to buy those powdered guacamole packets!!! thank you =)

    it's PERFECT with the creamy chicken taquitos btw.

  5. So my friends call me "GuacaMolly" for a reason! LOVE THE STUFF! And blessed to live in San Diego where avocados are quite plentiful year round. Now one quick question – I see the cilantro on top but do you like to add it to the guac? I also put in a bit of seeded jalepeno. I think they're wonderful additions but maybe that's just me! 🙂

  6. This looks amazing! I like the idea of sour cream mixed in BUT I cannot have guac without cilantro so I will definitely be adding that in to this recipe!

  7. i LOVE your recipes and have tried quite a few. i just had a baby and am trying to lose the babes fat, so is there any way for me to tell easily how many calories each of your dishes are?

  8. I’d never made guacamole until a few weeks ago when I saw one of those seasoning packets next to the avocados and thought I’d give it a try. I’m so glad I thought to check out your site this morning to see if you had a recipe for it. SO good! And I love that it takes the place of mayo/miracle whip on our sandwiches and replaces it with WAY more flavor and less fat (at least the bad kind!). Thank you!

  9. I love the taste of avacado and what I love about this quacamole is that you can taste the avacado. It is really simple and compliments the avacado. Thank you!

  10. I make mine with same ingredients, but I also add chopped cilantro and 1 to 2 tbsp. of cumin. Gives it a little more flavor and always get requests for it. My kids love it.

  11. Thank you so much for a great and simple guacamole!! Others I have tried were complicated and tasteless. Yours has turned out wonderful every time!

  12. I do the same as Tammy – I love me my cilantro (though that’s another of those things that i just throw in if I have it) and I also add the cumin and love it. The other thing that I have found is that the type of Avocado makes a difference too. Using the large Hass avocados makes a creamier guac with better texture, where as the small ones are best left for sandwiches 🙂

  13. This was a hit this past Sunday. However, I made it at noon and put it in the fridge only to find at 4 that the top layer was already brown 🙁

  14. This is the absolute best guac EVER! I made mine 3 days ago – exactly as written in recipe – it STILL looked great today when I pulled it out of my lunchbag at work! I’m now a complete convert to the doctrine of freshly-squeezed lime juice and sour cream!!!

  15. Holy Guacamole!! I made this version last night…..however wasn’t here to enjoy it. My husband came to me this morning and said, “Did you MAKE that guac?” I said, “YEP! I found on that Best Bites site.” He said, “Seriously….that was the best you’ve ever made! The kids LOVED it…it’s gone!” I had to frown a bit that I didn’t get a taste, but it sounds like I’ll have a chance to make it again! Thanks for making my family happy!!

  16. After reading about the ability of sour cream to preserve the greeness of the avocado, I decided to give it a try. Unfortunately, the sour cream completely robbed the avocado of its flavor. The guac isn’t terrible, but definitely missing that nice avocado flavor. I will not be using sour cream in my guac in the future.

  17. I agree with Jaime. I never use sour cream. That’s the Americanized guacamole. I like the true avocado taste. I also don’t completely puree the avocados. Leave it a little chunky and then add the fresh garlic, onions, tomatoes, cilantro, and a squeeze of lime! YUM!

  18. Kate and/or Sara … I don’t remember whose recipe it was, maybe Sara? But the tangy guacamole recipe has disappeared and it was my favorite, loved the way it never went brown! I should probably print more recipes, but I simply rely on the blog! I’ll go back and check the app 🙂

  19. Fresh onion & garlic irritate my stomach, so I use a dollop of jarred green salsa instead- it doesn’t discolor the avacado green as much as red salsa (or tomatos). I also add a 1/2 teaspoon of cumin and a squeeze of “cilantro in a tube”.
    My trick to make it last longer is to scoop it into a plastic zip bag, push it all to the bottom of the bag with a flat-edge spatula on the outside of the bag and squeeze ALL the air out and seal. Every time I take some out, I re-seal the same way. I’ve had it last for close to 5 days with only mimimal discoloration towards the end- by which time I’ve eaten it all. As long as the inside of the bag is in full contact with the guac, very little air gets to it. Think of those pre-packaged, single serve 100 calorie packets of guacamole. No air = no browning

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