Easiest 4-Ingredient Guacamole
This easy 4-Ingredient Guacamole is so simple and tastes amazing. It’s the perfect party appetizer or everyday condiment; use it as a dip, a topping, or just straight out of the bowl!
About this Recipe
I’m gonna go out on a limb here and say everything is better with guacamole!
And this easy 4-ingredient homemade guacamole recipe is just the thing to make when I want to keep things uncomplicated in the kitchen.
Even on a hectic weeknight I can whip this one up, making an average dinner feel extra special.
It’s simple to prepare, tastes amazing, makes a great healthy appetizer, and almost everyone loves it.
There are many guacamole variations out there, some with onion, tomatoes, cilantro and/or jalapeño.
All those variations are delicious, but I wanted to share this stripped down version because most of the time it really is all you need!
Process & Tips
This simple 4-ingredient guacamole recipe is super simple to make.
All you need are some ripe avocados, fresh lime juice, garlic and salt – that’s seriously it!
Simply use a fork to mash your avocado before combining with your other ingredients, and before you know it you’ll have a delicious dip that you can add to almost anything.
Tip: Use this base recipe to make your own custom guacamole! Feel free to add what you have on hand and what you love (the options are endless).
Ways to Use Guacamole
Guacamole is a naturally dairy-free recipe and adds creaminess & depth to so many meals – including burritos, burrito bowls, wraps, scrambled eggs, burgers, and more.
Enjoy as a dip with corn chips or fresh cut veggies (like bell pepper strips, cucumber rounds, celery sticks and cherry tomatoes).
You can also serve it atop a big fresh salad like this black bean salad with corn.
Or even make a build-your-own fajita bowl bar with guacamole, rice, and this slow cooker fajita salsa chicken.
Fun Variations to Try
You can add chopped fresh herbs, like cilantro or parsley, on top for a fun & flavorful presentation.
For additional flavor and texture, add chopped veggies like onion, tomato, or red bell pepper.
If you enjoy a spicy kick, you can add some chopped hot peppers like jalapeno or serrano (seeds optional).
For a kid-friendly version, reduce (or skip) the lime juice and the garlic. Serving avocado simply mashed with salt. You can always add those flavors in later as your child becomes open to new flavors.
Ingredients & Modifications
Avocadoes: Fresh, ripe avocados work best and are the most flavorful for this recipe.
Garlic clove: Since we’re using so few ingredients, I love to use fresh minced garlic cloves for this guacamole. But if you don’t like garlic, you can omit it from this recipe. I haven’t tried this with granulated garlic powder but it might also work in a pinch.
Lime juice: If you don’t have limes for lime juice, you can use lemon juice in its place.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tips for Storing & Freezing Fresh Homemade Guacamole
You can make this ahead of time so it’s perfect for meal prep or parties!
Simply double (or triple) the batch for large gatherings or potlucks.
It will keep in the fridge, tightly sealed for up to 3 to 4 days.
Guacamole also freezes well, store frozen in a tightly sealed container for up to 3 to 4 months.
Tip: If making the guacamole ahead of time, squeeze extra lime juice over the top and cover very tightly with plastic wrap to keep from browning!
- 4 large ripe avocados
- 1 garlic clove, finely minced or grated
- 2 limes, juiced (or about 2 tablespoons)
- 1/4 teaspoon salt
- Add the lime juice, garlic, and salt to a medium-sized bowl. Stir to combine.
- Cut the avocados in half, removing the pits. Scoop the flesh into the bowl with the lime juice, garlic, and salt. Mash the avocado with a fork until a creamy dip forms, leaving some large avocado chunks for texture.
- Serve immediately as a dip or topping. If making the guacamole ahead of time squeeze extra lime juice over the top and cover very tightly with plastic wrap to keep from browning.