Classic Fresh Guacamole Recipe

Is guacamole a dip, or is it a spread? That is the question. All we know is this: Guacamole is not just for enjoying with tortilla chips. While that is certainly a classic way to enjoy this tasty concoction, there are actually endless opportunities to pair guacamole with other dishes, each more delicious than the last.

"I use this guacamole on so many things," says recipe developer and health coach Miriam Hahn. "Tacos, burritos, quesadillas, taco salads, taquitos. It's also another great baked potato topper, especially sweet potato. And great in buddha bowls or a Mexican-style tofu scramble!"

This classic guacamole takes less than 15 minutes to whip up and only requires six ingredients. That means anyone is able to make this dish. No experts needed! If you have a bowl and a fork, you are well equipped. Follow this step-by-step guide below to create this classic dip (or spread) at home for any occasion.

To make this classic fresh guacamole, you can start by gathering your ingredients. For this recipe, you will need avocados, cilantro, jalapeño, red onion, a lime (we'll use both the zest and juice), granulated garlic, and coarse salt.

The first step involves mashing the avocado into a chunky texture. To do this, cut the avocados in half and remove the pits. Then, scoop out the flesh and place in a medium bowl. Then, using a fork, squash the avocados until they are mostly mashed with some chunks remaining. You don't want the texture to be too smooth, like a purée.

Then, just add in the remaining ingredients. Into the bowl, add the cilantro, jalapeño, red onion, lime zest, lime juice, garlic, and salt. Hahn notes that "the lime juice really helps the guacamole retain its green color. You can also save one of the avocado pits and store this in the guacamole to help." Otherwise, your guacamole may turn brown as the avocado flesh oxidizes. It'll still be perfectly fine to eat, just less vibrant in color.

Then, give the entire mixture a good stir, making sure that all of the ingredients are well incorporated. "This recipe actually makes the perfect amount, so I rarely have any leftover," Hahn says, adding, "If you do have leftovers, you can store in a sealed container in the fridge for about 2 days." Maybe just give it a stir if the top has become discolored. We'll be honest, there's hardly any guacamole leftover when we are around. We love it so much; we won't leave a dollop behind.