Loaded Guacamole

5 from 1 vote

Take your chip and dip game to the next level with this loaded guacamole. Creamy guacamole is loaded with onions, herbs, olives, and more.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mexican

Servings: - 6

Calories: 330kcal

Author: Abbey McDermott

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

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.

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.

Storage: 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.

Nutrition