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


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)


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.

About this Recipe

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