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.
Save this recipe!
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!
This recipe takes my best homemade guacamole up a notch with the addition of more flavors and textures
Jump to:
Why you will love this
- Full of fresh flavor.
- Comes together in just minutes. Elevate Taco Tuesday or game-day spreads.
- Party-worthy presentation. A great addition to any party buffet.
- Simply scrumptious. Dig in with your favorite tortilla chips, pita chips, or fresh veggies.
Ingredients
- 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.
- Optional add-ins: If you like it spicy, add a finely diced jalapeño. For a meaty bite, top with chopped bacon.
Step-by-step instructions
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, red onion, and mix. 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.
Expert Tips
- 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.
- 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.
Craving more? Subscribe to My Casual Pantry and get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Loaded Guacamole
Ingredients
- 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)
- Kosher salt (to taste)
Additional toppings
- chopped tomatoes
- sliced black olives
- crumbled Queso Fresco
Instructions
- 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)
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments