Jeanne's Guacamole

Jeanne Benavidez


I like to take some prepared products and add my own touches. This is my "kicked up" version of a store-bought guacamole and it seems to be popular with my friends and family. I am asked to bring this anytime there is an occasion. These internet pictures show you how semi-chunky this guacamole is. I will post pictures of mine the next time I make this.


★★★★★ 1 vote

15 Min
No-Cook or Other


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pouches of prepared guacamole (i prefer wholly guacamole brand)
2 - 3
avacados, peeled and diced
2 Tbsp
sour cream
1/4 c
kraft italian salad dressing
lime, juiced
1/2 tsp
garlic salt or to taste
1/2 tsp
black pepper or to taste
red onion, diced
1 - 2
jalapeno peppers, finely diced
roma tomatoes, diced
1 Tbsp
cilantro, finely chopped (optional)

How to Make Jeanne's Guacamole


  • 1In a medium bowl (that has an airtight lid), place the contents of both pouches of guacamole.
  • 2Halve and peel the avocados. Remove the pit and dice each half and add to the prepared guacamole; stir.
  • 3Add the sour cream, lime juice and salad dressing; stir to combine.
  • 4Add the onion, peppers,tomatoes and cilantro . If you don’t want too much heat, remove the seeds and membrane from the peppers.
  • 5Gently stir all ingredients so that it is mixed well.
  • 6Place a piece of clear plastic wrap over the mixture and press down so it is tight against it. This will prevent air from getting to the guacamole and turning brown.
  • 7Place the airtight lid on the bowl and refrigerate for 1 hour before serving.
  • 8When ready to serve, remove from the refrigerator, discard the plastic wrap and stir again.
  • 9Serve as a salad over a bed of lettuce or in a hollowed out tomato “cup”; or as a dip with tortilla chips.

Printable Recipe Card

About Jeanne's Guacamole

Course/Dish: Other Salads, Dips, Spreads
Main Ingredient: Vegetable
Regional Style: Mexican

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