Easy Guacamole Dip (4 Ingredients)

There are only 4 ingredients in this easy guacamole dip, and it takes about 5 minutes to prep. I recently made it for a friend’s baby shower, and it was the first thing to go. So simple and yet so tasty.

Ripe avocados are mashed with a can of seasoned diced tomatoes, fresh lime juice and a little salt. Chill it for a couple of hours and you have a creamy dip for chips, tacos and burritos.

The Best Easy Guacamole Dip (4 Ingredients, 5 Minutes)

Guacamole is definitely a favorite here at the No Diets Allowed household, ESPECIALLY during football season. Roll Tide! My mother-in-law is Hispanic, and my husband grew up on some AMAZING homemade Mexican food, so I am always experimenting with healthy and savory Mexican dishes just because I love my man.

Creamy, quick and easy guacamole makes the best snack or side dish. We love topping tacos or burritos with this simple guacamole or scooping it up with our favorite chips. My most favorite chips are Food Should Taste Good MultiGrain Chips. They are all natural, gluten-free, dairy free, crispy and crunchy goodness. Love love love them! They’re perfect with my Sweet Corn Salsa too.

If you are looking for some fancy complicated recipe, then I would look elsewhere. When I have a big get together, I love to whip up some of this easy guacamole and serve it with chips and veggies. It disappears every time! And you don’t have to limit yourself to chips. Put it on fries, hamburgers, chicken, fish and veggies. Seriously good!

I eat guacamole year round, even if I wince at the price of avocados. If you happen to have a few ripe ones, I would definitely recommend whipping up a batch.

Why You’ll Love This Guacamole Dip

• Just 4 ingredients. Avocados, seasoned diced tomatoes, lime juice and salt are all you need.
• Ready in minutes. It takes about 5 minutes to mash and stir together.
• Party approved. It was the first thing to go at a baby shower.
• Easy to change up. Make it extra creamy with Greek yogurt or add a kick with tomatoes and green chilies.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Avocados: The base of the dip, so choose them carefully. A ripe avocado gives slightly when you press it gently near the stem and has dark skin. If it feels rock hard, leave it on the counter for a day or two. If it feels mushy or the flesh is stringy and brown, it is past its best. Large avocados give you the creamiest, fullest bowl. Hass avocados, the small ones with bumpy dark skin, are the most common and mash into the smoothest, richest dip.
• Mexican seasoned diced tomatoes: A can of seasoned diced tomatoes adds juicy texture plus a built in mix of spices, so there is no chopping onions or peppers. Drain them very well. Extra liquid makes the guacamole watery and thin. A can of diced tomatoes with green chilies works too, and fresh diced Roma tomatoes are great when they are in season.
• Fresh lime juice: Brightens the rich avocado and helps slow down browning. Fresh squeezed lime tastes much cleaner than bottled juice. Roll the lime on the counter before you cut it to get more juice out. One juicy lime usually gives about 2 tablespoons.
• Salt: Avocados taste flat without it. Salt brings out their buttery flavor and balances the tang of the lime. Start with the amount in the card, then taste and add a pinch more if needed, since seasoned tomatoes vary in saltiness.
• Black pepper (optional): Not in the original four, but a little ground pepper adds a gentle bite. Both of the variations below use it.
• Chips and dippers: Multigrain tortilla chips are my favorite with this dip. Sliced bell peppers, cucumbers, carrots and celery are great for scooping, too.

How to Make Easy Guacamole Dip

1. Prep the avocados. Cut each avocado in half lengthwise around the pit, twist the halves apart and remove the pit. Scoop the green flesh into a medium bowl with a large spoon.
2. Mash. Use a fork or potato masher to mash the avocado. Leave it a little chunky if you like texture, or keep mashing until it is smooth and creamy. Ripe avocados should mash easily with very little pressure.
3. Drain the tomatoes. Pour the canned tomatoes into a strainer and let them sit for a minute, shaking once or twice. You want the tomato pieces without the watery juice.
4. Stir it together. Add the drained tomatoes, lime juice and salt to the mashed avocado. Stir well until everything is evenly mixed and the dip is a bright, speckled green.
5. Taste. Take a bite on a chip. If it tastes flat, add a pinch more salt. If it tastes too rich, add a squeeze more lime.
6. Chill and serve. For best results, cover the bowl and chill the guacamole for 2 hours before serving. The flavors blend and the dip firms up a bit. Serve with chips, veggies or on top of tacos.

Ways to Customize This Guacamole

• Creamy Greek yogurt guacamole: Mash 2 large ripe avocados with 1/2 cup plain Greek yogurt, 1 coarsely chopped green bell pepper, 1/4 cup chopped sweet onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until creamy, fold in 2 diced Roma tomatoes and chill for at least 2 hours. Greek plain yogurt is the best substitute for sour cream, since the taste and texture are so similar.
• Tomatoes and green chilies guacamole: Mash 3 ripe avocados, then stir in 1 (10 ounce) can of diced tomatoes with green chilies, drained, the juice of 1 large lime, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and serve.
• Salsa swap: Stir in a few spoonfuls of your favorite salsa in place of the canned tomatoes.
• Extra creamy: If you can handle dairy, a little sour cream makes it even creamier, but honestly you don’t need it.

Guacamole Dip FAQs

• How do I keep guacamole from turning brown? Press plastic wrap right onto the surface of the dip so no air touches it, then refrigerate. The lime juice helps too. If the top darkens a little, stir it in or scrape it off.
• How long does guacamole last in the fridge? Store it covered in the refrigerator and enjoy it within 1 to 2 days for the best color and flavor. Do not leave it at room temperature for more than 2 hours.
• Can I make guacamole ahead of time? Yes. This recipe is best chilled for 2 hours before serving, so making it a few hours ahead is ideal for parties.
• Can I use fresh tomatoes instead of canned? Yes. Dice 2 Roma tomatoes and add a little extra salt, since canned seasoned tomatoes add both spices and salt.
• Why is my guacamole watery? The tomatoes were probably not drained well. Strain the can for a minute before adding the tomatoes.
• How do I ripen avocados faster? Put them in a paper bag on the counter. They usually soften in a day or two.
• What can I serve with guacamole? Chips and veggies are classic. It is also great on tacos, burritos, fries, hamburgers, chicken and fish.

Simple Guacamole Dip

This simple guacamole dip mixes mashed avocados with seasoned diced tomatoes, fresh lime juice and salt. It takes about 5 minutes to stir together and tastes best chilled for 2 hours.

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Ingredients

  

• 2 large avocados peeled, pit removed, and mashed
• 1 can 12 oz Mexican seasoned diced tomatoes, drained
• 2 Tbs fresh lime juice
• 1/2 tsp salt

Instructions

 

• Combine mashed avocado, tomatoes, lime juice, and salt. Stir well.
• For best results, chill guacamole for 2 hours prior to serving.

Made this guacamole dip? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing what you scoop it up with.

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