5-Minute Guacamole Dip

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Photo of delicious guacamole dip served in a square white bowl. The dip is sprinkled with a little paprika and corn chip strips as garnish.

I make this 5-Minute Guacamole Dip quite often because it’s so much better than premade from the store and it can be made with just a few ingredients that I almost always have on hand.

This is not a recipe for guacamole purists and I know you’re out there!

This is an easy dip to make on days when the game is coming on and you want to whip up a healthy snack without a lot of fuss.

Photo of the ingredients used to make fresh guacamole. They include avocados, lime, hot sauce, salsa, salt, pepper and garlic powder.
5-minute guacamole dip ingredients

I love fresh guacamole and everyone knows how good avocados are for you– so I always grab two or three when they go on sale.

I’ve tried all the store-bought guacamole dips and they’re either too spicy or pureed to death. Let’s just say I like to taste the avocado and my family likes this dip a little chunky.

I often use jar salsa but I prefer fresh salsa or pico de gallo in this 5-Minute Guacamole Dip! Feel free to add more hot sauce or cayenne pepper if you like your Guac a little spicier.

If you love this dip, Pin the image above to your Pinterest recipe boards to come back to later!

5-Minute Guacamole Dip

Course

Appetizer

Prep Time

5 min.

Cook/bake time

0

Servings

6

Here's What You'll Need

A medium size bowl

INGREDIENTS

2 ripe avocados
1 tablespoon lime or lemon juice
1/4 cup store bought Pico de Gallo (or any chunky salsa you love)
1 teaspoon hot sauce (Frank’s RedHot Original) optional
1/4 teaspoon of salt (more to taste)
1/4 teaspoon of garlic powder
a dash of pepper

Directions

1. In a medium size bowl, mash the avocados with a fork to the consistency you like.
Adding lime juice to a bowl of guacamole dip.
2. Mix in the lime or lemon juice then lightly mix in the rest of the ingredients.
3. Serve with tortilla chips, sliced bell peppers and other veggies.
Note: This dip should be served immediately. I wouldn’t suggest making it ahead and refrigerating, it will turn a little brown as avocados do.