Take your chip and dip game to the next level with this loaded guacamole. This creamy guacamole is loaded with onions, herbs, olives, and more.
Just when you thought guacamole couldn't get any better, I bring you loaded guacamole. I guarantee you won't be able to stop eating this!
Elevate your Taco Tuesday spread, game-day eats, or party buffets with this easiest-of-easy dip.
This recipe takes my best homemade guacamole up a notch with the addition of more flavors and textures.
Dig in with your favorite chips or make these baked tortilla chips. Pita chips and fresh veggies are also delicious dippers.
Why you will love this
- Full of fresh flavor
- Comes together in just minutes
- Party-worthy presentation
- Simply scrumptious
- Avocados - Check out my guacamole post for tips on selecting ripe avocados.
- Red onion adds wonderful flavor plus color. Shallots are also a great option.
- Cilantro is one of those things that people have very strong feelings about. I love cilantro, but if you don't, skip it or add extra chives.
- Lime juice - Acid is key in guacamole. It stops the avocados from turning brown but it also adds a punch of bright flavor. I prefer lime with avocados, but lemon juice will also do the trick.
- Queso Fresco is a Mexican cheese with a crumbly texture. Feta can also be used.
- If you like it spicy, add a finely diced jalapeño.
- For a meaty bite, top with chopped bacon.
Please see the recipe card for complete instructions and ingredient amounts.
- Slice ripe avocados in half lengthwise. Remove the pit and scoop out the flesh into a mixing bowl. Add the lime juice.
- Mash the avocado with a fork until it reaches the desired consistency - chunky or smooth - it's your preference.
- Add the chives, cilantro, and red onion. Mix together. Season with salt and pepper to taste.
- Transfer to a serving bowl or plate and top with onions, chives, cilantro, tomatoes, olives, and cheese.
Serve with your favorite tortilla or pita chips, celery or carrot sticks, or spread on crostini.
Tips for making and storing
- It's best to make the guacamole right before (or shortly before) serving. Avocados start to turn brown when exposed to air. Lime or lemon juice helps to slow this browning.
- To store, transfer the guacamole to an airtight container. Before sealing the lid, press plastic wrap down directly on top of the guacamole to block any exposure to air. The guacamole will last for 3-4 days in the refrigerator.
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- 4 ripe avocados
- 1 lime (juiced)
- 3 tablespoons finely diced red onion (plus more for topping)
- 3 tablespoons finely chopped chives (plus more for topping)
- 2 tablespoons finely chopped cilantro (plus more for topping)
- black pepper (to taste)
- salt (to taste)
- chopped tomatoes
- sliced black olives
- crumbled Queso Fresco
- Slice the avocados in half lengthwise. Carefully remove the pits. Using a knife, make horizontal and vertical cuts in the avocado, being careful not to cut through the skin. Scoop out the avocado flesh and add to a mixing bowl. (Note 1)
- Squeeze the fresh lime juice over the avocado and using a fork, mash the avocado until it reaches the desired consistency.
- Stir in the red onion, chives, and cilantro. Season to taste with salt and pepper.
- Transfer the mixture to a serving bowl or plate. Top with more red onion, chives, and cilantro. Add tomatoes, olives, and Queso Fresco.
- Serve immediately with tortilla chips or fresh veggies. or store tightly covered in the refrigerator for 3-4 days. (Note 2)
- PRO TIP - To make mashing the avocado easier, using a knife, make horizontal and vertical cuts in the avocado, being careful not to cut through the skin. Then scoop out the flesh. Then mash these smaller cubes of avocado with a fork.
- Transfer the guacamole to an airtight container. Place plastic wrap over the guacamole, pressing the wrap so that it's touching the surface of the guacamole and blocking exposure to air. Secure the lid and store the guacamole in the refrigerator for up to 3-4 days.
- Make the guacamole right before you want to serve it. Avocados turn brown easily, so it's best not to make it ahead of time. The lime juice (or lemon juice) is key here - the acid helps prevent the avocado from turning brown.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.