We’ve never met a guacamole we didn’t like, and this variation is one of the most authentic we’ve made to date. After having this popular avocado dip made table side in Mexico, the only thing we can’t recreate is the beach.

Start with 3 avocados although this amount hardly lasts a day in our house. Add extra cilantro if you love it or omit entirely and use chopped parsley. The amount of lime and salt added depends on your taste. Start with a pinch of salt and add more if necessary.


This Mexican dip combines smashed avocado, garlic, jalapeno, and lime. Serve with tortilla chips, pita chips, a dip for vegetables or with your favourite tacos. Recipe makes 4-6 servings as a side or dip or roughly 2 to 2.5 cups.
Author Wanda Baker


  • 3 avocados, ripe, peeled and pit removed
  • 1/3 cup white onion, finely chopped
  • 1 Jalapeño pepper, stemmed and seeded unless you like it spicy, then leave intact, chopped fine
  • 1 clove garlic, minced
  • 2 small limes, juiced
  • pinch kosher salt
  • 1/3 cup cilantro, chopped (I save a little for the top)


  • Using a potato masher or a couple of forks, mash the avocados in a medium sized bowl (we like to use a large molcajete) leaving it a little chunky if you like chunky.
  • Stir in the onion, jalapeño, garlic, lime juice, salt and most of the cilantro. Let flavours mingle for a few minutes then taste and add more salt as needed.
  • Sprinkle remaining cilantro on top and serve with tortilla chips, pita chips or as a dip for vegetables.


Use one garlic clove in this recipe otherwise the taste can overpower the gaucamole.
Make this dip up to one day in advance and store in refrigerator in sealed container.
You can save one of the avocado pitts and store in the guacamole to try and keep it from browning - it doesn't always work for me and the lime juice should do the job.
When buying limes, select ones that feel heavy. It typically means they are juicy. This applies to all citrus fruits.