That creamy guacamole dip you find at so many Mexican restaurants is so addictive… but so easy to make! Made with only 3 ingredients, this guacamole dip is quick to make and tastes just like what you find at Mexican restaurants.
What Makes This Restaurant Style Guacamole Dip So Good
- This is more of a basic, creamy avocado dip than a chunky guacamole with lots of add-ins, hence the name. You enjoy them the same way, though! Eat it as a dip with tortilla chips or veggies, or add a dollop to a burrito, shredded chicken tacos, or carne asada fries.
- You only need 3 simple ingredients! Yup. 3 ingredients is all takes to make a delicious restaurant-style dip that’s full of fresh, bright flavor. Since it’s so fresh, you’ll need to serve it right away. This one is not a great option for make-ahead meals or leftovers, but that’s okay, because…
- It’s super easy to make. Even mashing the avocado by hand, your dip will be ready to eat in about 5 minutes – but you can speed things up by using a food processor!
Key Ingredients for Guacamole Dip (Restaurant Style)
Avocados – There’s two main things to keep in mind when you’re picking avocados. 1) How they feel and 2) how they look. For ready-to-eat avocados, you want them to have a bumpy, dark green (almost black) skin, and they should give just a little when you squeeze them gently, but not so much that they indent or feel mushy. If you’re buying avocados 3-4 days before you plan to use them, pick green, smooth avocados that still feel firm when you squeeze them. Let them sit at room temperature for a few days to ripen.
Mexican Crema – Crema is not the same as sour cream! If you use sour cream, your guacamole dip will not taste like it should. Crema is thinner, with a higher fat content and a less-sour flavor. You should be able to find it at your local grocery store!
Chef’s Tips
- If you can’t find crema, you can substitute crème fraîche instead. Stir in a little lime juice if needed to thin it out.
- To add a little heat into your guacamole dip, you can mix in some very finely chopped jalapeños. Add them to the food processor with the avocado meat to keep a smooth consistency, or stir them in when you add the lime juice and crema.
- For a thinner sauce that you can drizzle over tacos or nachos, add a little water in 1-tablespoon increments, stirring after each addition.
Other Mexican Recipes You’ll Love
- Mexican Chicken Stuffed Sweet Potatoes (Whole30, Paleo, Instant Pot)
- Best Sheet Pan Fajitas with Steak (Low Carb, Whole30, Paleo)
- 25 Delicious Mexican Chicken Recipes
- Easy Fish Tacos with Slaw and Chipotle Sauce
- Mexican Stuffed Peppers
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Guacamole Dip (Restaurant Style)
Equipment
- Bowl
- Potato Masher (or food processor)
Ingredients
- 2 avocados peeled, seeded
- juice of ½ lime small- to medium-sized
- ½ teaspoon salt
- ¼ cup Mexican crema
Instructions
- Place meat of avocado in bowl. Mash with potato masher until very smooth. Alternately, place meat of avocado in food processor bowl and pulse until very smooth.
- Stir in lime juice, salt, and crema until thoroughly combined.
- Serve immediately.
Notes
- If you can’t find crema, you can substitute crème fraîche instead. Stir in a little lime juice if needed to thin it out.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
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