How to Make Guacamole on the Go

If you follow me on Instagram, you probably know that I’ve been visiting friends and family in Utah and Idaho. It’s funny because I lived here for 27 years before I moved to Louisiana and I think I’ve crammed everything I did in those 27 years into the last 10 days. We’ve been busy adventuring. I’m tired. My kids are tired. But we’re tired in the best way. 

I saw this tip for how to make guacamole on the go on the Cook’s Country Instagram a couple of days ago, and it was perfect timing because we were heading up into the canyon for dinner and guacamole was on the menu. And it was such a perfect, easy hack that I had to share it with you guys!

How to make guacamole on the go from Our Best Bites

If you have a favorite recipe for guacamole, use that. If you don’t (or if you’re still searching), we have a great one right here

Peel and pit your avocados and place them in a heavy duty quart or gallon-sized Ziploc bag.

Avocados in Ziploc bag

Add remaining ingredients (in our case, lime juice, garlic, onion, tomatoes, salt, pepper or hot sauce, and sour cream).

Guacamole ingredients in bag

Zip the bag almost complete closed and then squeeze out as much excess air as possible and finish zipping the rest of the way. Pack in a cooler or store in the fridge until you’re ready to serve.

Guacamole chips drinks in cooler

When you’re ready to make your guacamole, mash the bag with your hands until the desired consistency is reached. Use a pair of scissors to snip off a corner and either squeeze directly onto chips

Squeezing guacamole onto chip

or sandwiches (or you can squeeze it into a bowl, although if you’re not at home, the bag trick is so much cleaner and less of a hassle!)

How to make guacamole on the go from Our Best Bites

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How to Make Guacamole on the Go

  • Author: kate jones

Description

The perfect life hack for making and taking guacamole on the go!


Ingredients

Your favorite guacamole recipe (if you don’t have one, use ours!)


Instructions

Peel and pit your avocados and place them in a heavy duty quart or gallon-sized Ziploc bag. Add remaining ingredients (in our case, lime juice, garlic, onion, tomatoes, salt, pepper or hot sauce, and sour cream). Zip the bag almost complete closed and then squeeze out as much excess air as possible and finish zipping the rest of the way. Pack in a cooler or store in the fridge until you’re ready to serve.

When you’re ready to make your guacamole, mash the bag with your hands until the desired consistency is reached. Use a pair of scissors to snip off a corner and either squeeze directly onto chips or sandwiches (or you can squeeze it into a bowl, although if you’re not at home, the bag trick is so much cleaner and less of a hassle!)

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12 comments

  1. Ooh! I have to say I was not on board with this until you got to the part about snipping the bag. I was picturing trying to scoop it out and having a big mess. But this. This is magnificent. Thank you.

    1. I did—I put the snipped bag inside another ziploc bag so it wouldn’t leak into the cooler. But if you eat it all at once, you don’t have to worry about it. 🙂

  2. Yes! This is a fantastic idea! We do this with ketchup and mustard for cookouts/camping but I never thought to do it with guacamole! We LOVE Juanitas chips too! They are our absolute favorite!

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