My BEST Guacamole Dip

Jennifer Helton


Made from scratch with fresh ingredients.


☆☆☆☆☆ 0 votes

5 cups to 6 cups of dip - serves 10
45 Min
No-Cook or Other


  • 4
    california avocados - ripened
  • 2 Tbsp
    fresh lime juice
  • 3
    whole garlic cloves, skinned
  • 1/2 medium
    onion, cut into chunks
  • 2 c
    stewed tomatillos (see instructions)
  • 3
    serrano chiles - seeded
  • 1/2 c
    fresh cilantro leaves
  • 1 Tbsp
    chili powder
  • 2 tsp
    ground cumin

How to Make My BEST Guacamole Dip


  1. Stewed Tomatillos: Do this several hours ahead - or a day ahead and store in fridge until ready to make guac. It's best to find fresh ones - they look like green tomatoes in a husk. Remove husk, place whole tomatillos in saucepan, cover 3/4 with water and bring to a boil for 2 minutes, turning occassionally, until soft. Remove from heat and allow to cool. Drain off the water before adding to other ingredients. Sometimes you can find stewed tomatillos in a can in the international aisle at the grocery store.
  2. Add all ingredients into a food processor together. Blend until desired smoothness.
  3. Enjoy!

Printable Recipe Card

About My BEST Guacamole Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian

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