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


Add to Grocery List

  • 2
    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
  • 1
    lime, juiced
  • 1/2 tsp
    garlic salt or to taste
  • 1/2 tsp
    black pepper or to taste
  • 1/4
    red onion, diced
  • 1 - 2
    jalapeno peppers, finely diced
  • 3
    roma tomatoes, diced
  • 1 Tbsp
    cilantro, finely chopped (optional)

How to Make Jeanne's Guacamole


  1. In a medium bowl (that has an airtight lid), place the contents of both pouches of guacamole.
  2. Halve and peel the avocados. Remove the pit and dice each half and add to the prepared guacamole; stir.
  3. Add the sour cream, lime juice and salad dressing; stir to combine.
  4. Add the onion, peppers,tomatoes and cilantro . If you don’t want too much heat, remove the seeds and membrane from the peppers.
  5. Gently stir all ingredients so that it is mixed well.
  6. Place 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.
  7. Place the airtight lid on the bowl and refrigerate for 1 hour before serving.
  8. When ready to serve, remove from the refrigerator, discard the plastic wrap and stir again.
  9. Serve 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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