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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 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
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
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.
- If you can’t find crema, you can substitute crème fraîche instead. Stir in a little lime juice if needed to thin it out.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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