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Dare I say that guacamole is one of the best dips that exist? Top 5 at least. There are a BILLION ways you can make guacamole, and I think they are all probably delicious, but this one has been my family’s go-to recipe for years because it’s super simple and always good. We are kind of avocado purists in my family—no pomegranate seeds or bacon in our guac. Not saying those add-ins aren’t tasty but we just love the flavor of avocado, so this simple 4-ingredient guacamole makes that flavor shine. I bet you have the ingredients in your pantry/fridge!
Ingredients in this Simple 4-Ingredient Guacamole
Duhhh! This is the main ingredient! Of course, you want to use ripe avocados. The BEST way to test if an avocado is ripe is to gently squeeze it with flat fingers. As in, don’t press the tips of your fingers into it (it can bruise that way), but kinda try to squeeze it with your whole hand—it should give a little but not be super soft. If you’re not sure, a trick I like to use is to pop off the little stem cap. When it comes off easily and it’s green underneath, it’s probably ripe! If it’s difficult to pop off, it might not be ready yet, and if it comes off really easily and it’s brown underneath… might be too late, but still cut it open to find out. Little bruises can be cut around but if it’s all brown, it’s no good. You can always taste a little bit if you’re not sure. You’ll know if it’s bad… it’ll taste horrible.
If I’m serving this as an appetizer or a side, I would use half an avocado per person. So for two people eating guacamole with a quesadilla, I use one avocado. If you’re like, ONLY eating guacamole as a snack, I’d use one avocado per person.
The amount of lime you use is totally personal preference. Always start with less than you think you’ll want, because you can always add more but you can’t take it out. Lime is the “acid” element in the “salt + fat + acid” combo that makes guacamole so delicious. It perfectly balances the rich fattiness of the avocado. I usually start with the juice from half a lime per avocado, but that may be too much for some. Don’t have lime? An easy substitute is lemon! Some people actually prefer lemon over lime in their guac. Freshly squeezed juice tastes best, but bottled juice will work in a pinch. I love my citrus squeezer for fresh juice!
Garlic Powder or Garlic Granules
A lot of recipes call for red onion, garlic, cilantro, tomatoes, etc. If you’ve been reading my blog, you know I am a big garlic lover! But raw onion and garlic can be kind of intense and overpower the delicate flavor of avocado, especially if you’re not dicing them super finely which takes work. No chopping in this recipe!! That’s why we use garlic powder or garlic granules in this recipe instead. It still gives you a little bit of a garlicky kick, but you know you won’t be getting accidental chunks of spicy raw garlic. Garlic powder is finer than garlic granules, so we’d use half as much powder as we would granules. If you really want to use fresh garlic instead, choose a small clove and grate it in with a microplane grater.
Salt is essential! It’s the last ingredient in our simple 4-ingredient guacamole. I like to use a coarser salt like Morton kosher salt, but any kind will work! Salt makes the guacamole POP.
How to make Simple 4-Ingredient Guacamole
You will need 2 ripe avocados, a lime, garlic powder/granules and salt. (Or use garlic salt and it’s 3-ingredient guacamole! But you have less control over the garlic/salt ratio.) First, we scoop our avocado flesh into a bowl. Cut the avocado length-wise by pressing a knife in until you hit the pit, then rotate the avocado with the knife inside until it’s cut in half. Twist the two halves to separate, then either carefully hit the pit with the sharp side of the knife and twist it out, or press the back of the avocado to pop the pit out and discard it. I like to slice my avocado into chunks before scooping it out but you could just scoop the whole half out. Add the lime juice, garlic powder/granules, and salt. Mash it and mix it with a fork or potato masher to your desired consistency—I mash a little bit less than I like because if I need to adjust seasonings and mix again, it won’t get too smooth. Adjust seasonings as desired. Serve with chips or veggies, spread it on toast, eat it with a spoon, or top a salad with it!
Questions about Guacamole
If it’s just brown on top and you made it a day or two ago, it is probably not bad, just oxidized. Mix it up and see if there is green underneath. Your best judgement will be your nose and your mouth so take a sniff or a taste. If it smells or tastes gross, toss it.
With a spoon, flatten the leftover guacamole until it has an even surface. Press plastic wrap tightly to the top of the guacamole, pressing out any air bubbles. Air is what oxidizes guacamole and makes it brown, so sealing it with plastic wrap eliminates air!
You can, but I don’t recommend it. It loses a lot of its flavor and I feel like it gets kind of a weird wet texture. Fresh is best!
Yes! Some people even prefer it. Fresh squeezed juice tastes best but bottled will do in a pinch.
Everyone has a different definition of what is “good for you.” Avocados are high in monounsaturated and polyunsaturated fats, which are good fats! Personally, I believe if you are eating guacamole in moderation, it is good for you!
Love dip? ME TOO. Try these ones!
- Greek Spinach Artichoke Dip
- Goat Cheese Dip with Chimichurri & Roasted Tomatoes
- Extra Green Goddess Dip
This Simple 4-Ingredient Guacamole is for avocado purists! Let the delicious avocado flavor shine with minimal ingredients—just lime, salt, garlic powder, and avocado. Super easy!
- 2 ripe avocados
- juice from 1 small lime (about 2 tbsp)
- 1/2 tsp garlic granules or 1/4 tsp garlic powder
- 1/2 tsp coarse kosher salt or 1/4 tsp table salt
- Cut avocados in half lengthwise by pressing a knife in until you hit the pit, then rotating the avocado until it is halved. Remove and discard the pit, scoop out the flesh into a bowl.
- Add the juice from a small lime (about 2 tbsp), ½ tsp garlic granules, and ½ tsp coarse salt and mix. You can start with my recommended measurements or you can be more conservative and taste as you season to your preferences.
- Mash it all up with a fork or potato masher until it is your desired consistency. Taste it and adjust seasonings as you prefer.
Guacamole should keep well for a day or two in the fridge with plastic wrap pressed to its surface to prevent oxidization.
Keywords: avocado, guacamole, lime, appetizer, side