4-Ingredient Guacamole Recipe
By Carine Claudepierre
Published on 04/28/2022 - Last updated on 06/12/2023
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This 4-Ingredient Guacamole Recipe is a healthy easy avocado dip 100% dairy-free, gluten-free ready in less than 10 minutes for an easy last-minute appetizer or snack.
A super simple healthy gluten-free dip perfect for a quick healthy snack or appetizer to gather friends and family.
Choosing The Best Avocados
There are many avocado varieties and the best one for guacamole is Hass avocado.
Their flesh is flavorsome and so creamy when simply mashed by fork.
If you are unsure of your avocado variety, keep in mind that Hass is the most common avocado variety and you can also make guacamole with other varieties!
How To Make This 4-Ingredient Guacamole Recipe
It’s super easy to make quick guacamole with only 4 ingredients.
Ingredients
All you need are:
- Ripe Avocado – it means that if you remove the top stem of your avocado the flesh under it is green and the avocado is soft when pressed. If your avocado is too soft or the color under the top stem is dark brown, then it means that the avocado is overripe and not good for this easy guacamole recipe
- Garlic cloves
- Salt
- Freshly squeezed Lime juice – read my post here if you are having trouble getting juice from a lime
Mashing
First, cut the avocado in half and remove the pit.
Then, remove any dark or brown spot in the avocado flesh and discard.
Brown spots add a bitter taste to guacamole so it’s better to discard this part of your fruit.
Finally, use a fork or a potato masher to mash the avocado on a chopping.
Making Smooth Guacamole
The best way to make creamy guacamole with no pieces of avocado is to blend all the ingredients in a food processor.
First. process avocado flesh. lime juice, garlic, and salt until smooth.
Then, increase creaminess by adding some of the below:
- Extra virgin olive oil
- Tahini
- Yogurt
- Sour cream
Guacamole Add-Ons
Of course, you can feel creative and add some spices and ingredients to make your guacamole much more flavorsome.
The most authentic and delicious add-ons to your guacamole are:
- Diced onion – white onions or red onions taste amazing.
- Finely diced tomatoes
- Cilantro
- Pinch of spices like Paprika, Cumin, and Onion powder.
Serving Guacamole
This easy 4-ingredient guacamole recipe is delicious as a dip for:
- Tortillas chips
- Cucumber sticks
- Carrot sticks
- Celery sticks
- In tacos for a quick Mexican lunch with Pico de Gallo and grilled chicken.
Or to spread on your favorite Cheese Quesadilla, Cheese Quesadilla, or Taco Stuffed Avocados.
Storage Instructions
The tricky part with guacamole is to keep it green. In fact, avocados oxidize when in contact with air and the top of your guacamole turns brown with time.
It can usually be stored for up to 2 days in the fridge if you follow the rules below:
- Brush the top of the guacamole with lemon juice or lime juice or add a few tablespoons of olive oil to the top.
- Store it in an airtight container.
Some recipe will recommend keeping it longer, up to 3-4 days but again the surface of the guacamole get darker and if your avocados were quite ripe, then the flavor of the guacamole turns bad.
Frequently Asked Questions
Yes, absolutely! You can freeze leftover homemade guacamole in plastic wrap or airtight containers and thaw it in the fridge the day before.
Make sure to use avocados at the perfect state of ripeness. Too ripe and the guacamole will taste earthy and moldy. Too young and the guacamole will be bitter.
Then you add any of the following toppings to make it even better:
– Diced onion – white onion or red onion
– Finely diced tomatoes
– Cilantro
– A pinch of spices like Paprika, Cumin, Onion powder
The most important ingredient of guacamole is fresh, ripe avocados. Their green flesh brings the color, taste, and texture to the guacamole. All the other ingredients are just to make it even better.
Lemon juice increases the acidity of the guacamole, making it last longer. To keep the top of your guac green, you can also add a thin layer of olive oil or even water as it forms a protective shield that improves its shelf life.
The taste of guacamole depends mostly on the ripeness of the avocado. A perfect avocado makes delicious guacamole. But the tanginess and spiciness of the guac also depend on the lemon or lime juice you add and the spices.
Yes, you can add a taco mix to the guacamole. Try my Low Sodium Taco Seasoning, Carne Asada Seasoning, or my Chicken Taco Seasoning.
More Easy Dip Recipes
Below I listed some more easy healthy dip recipes perfect as a snack or appetizer:
Have you made this easy guacamole recipe? Share a comment or review below.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
4-Ingredient Guacamole Recipe
Ingredients
Optional adds-on for flavors
- 1 tablespoon Olive Oil
- 2 tablespoons Tahini Paste
- 2 tablespoons Fresh Cilantro finely chopped
- ¼ cup Tomatoes finely chopped
Keto tortillas chips to serve
- 1 batch Homemade Almond Tortilla Chips
Instructions
- Cut the avocado lengthwise and discard the pit. Remove any black/brown spot on the flesh and discard.
- Mash the avocado flesh on a chopping board with a fork or potato masher.
- Stir in lime juice, pureed garlic, salt, and any additional ingredients listed above.
- Store in a sealed container in the fridge for up to 2 days.
- Dip in some of my easy keto tortilla chips recipe or raw low-carb vegetables like cucumbers, cauliflower florets, and gherkins.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I had an avocado and unexpected company…it was easy and quick to put together and very tasty.I didn’t have any fresh lime so I used bottled lime juice and while I’m sure it’s even better with fresh, the bottled version worked in a pinch. Served with crackers and was a big hit.
The video for this recipe says coriander instead of cilantro. Is this a variation?
Both options works and provide similar flavor, simply choose your favorite.
I’d love to make your spinach balls recipe but have no access to phsyllium, I do have almond flour and coconut flour, can I use that instead?
Unfortunately the spinach ball will be very flat without husk, you really need this.
Your simple avacodo dip is so divine so much better than restaurant.
Americans eat chip and dip.
Hello! I plan to make your spinach balls and this avocado dip for a party in a few weeks. However, I cannot stand the taste of cilantro! Sadly, I am one of those people to whom it tastes like soap. Can I use parsley instead?
Of course you can! I love cilantro but my little girl is like you, she think it taste like metal. So for her I use oregano in those balls but parsley or dill would be delicious options as well. Enjoy the spinach ball and the dip. Thanks for trying my recipes. XOXO Carine.
I made this dip as part of an appetizer trio before Easter dinner, and everyone really liked it. My son doesn’t eat dairy, so this is a great, creamy dip without cream. It did darken a bit on top when stored, but once stirred the lovely green colour underneath came through. Thanks for a great recipe!
Thank you so much for sharing your lovely story using my dip for Easter. I am so glad you enjoy it ! I agree the color can change a bit if you store the dip in the fridge for a while before using it. Next time I recommend you to add few extra drops of fresh lime or lemon juice in the dip and cover your bowl with plastic wrap to avoid air to oxidize the surface of the dip. See you soon on the blog ! Carine.
Hi,
Thanks for the yummy recipe. I have two questions. Dpes the tahini has to be prepared or raw. How long can i keep it in the fridge
Thanks
Hello! I buy the tahini from the store – you can buy unhulled tahini or hulled tahini – both are the same and works perfectly in this simple recipe. I usually find it in the organic aisle of my local supermarket – pak n’ save stores in New Zealand. I keep the store bought tahini for months in my pantry. The avocado dip will store well up to 4 days in the fridge in an airtight plastic container. It is good on top of salads, as a sauce in sandwich wraps or as a dip for chips and veggie! Enjoy the recipe and thanks for testing the recipe on my blog. Carine.
This is so tasty!!! I tweaked it a little bit to give the flavors a pop, added some salt, onion powder, and garlic salt and its perfect! Great recipe!
Hi Tracy, Thanks for your lovely comment and your ieas on how to improve this recipe. I love garlic salt too and onion powder sounds a great addition to this simple avocado dip too. Thanks for following my blog and recipes! I hope I talk to you on the blog very soon ! Enjoy the recipes. Carine.
How many servings does it do? Also what can I use instead of tahini
Hi Tammy, I did this recipe without tahini many times – specially now that I am pregnant as it is not really a safe food to eat. Simply swap the amount of Tahini by the same amount of sunflower butter or even peanut butter taste amazing! It will provide the same texture to the dip adding a light nutty flavor. Another option is to use Greek Yoghurt as a swap. The texture will be lighter but if tolerate dairy it is a great option too. I always serve this dip as a party dip for about 4-6 persons. Enjoy the recipe and let me know how it goes ! Carine.
Hi!
I don’t have a good processor. Can I use a regular blender?
Thanks!
Andrea
Hi, yes it should work pretty well as this dip is not too thick and it will blend well in a classic blender. Enjoy! xoxo Carine.
So yummy
I run out of tahini but I’m going to buy more today, I love avocado and guacamole so I’ll try this version as well. I think your English is great 😉
Hugs,
Pili
Hi Pili,
Thank you so much ! Enjoy this recipe I simply love tahini in any dips it add so much flavour and a lovely creamy texture while keeping the whole thing dairy free. xoxo Carine.
How much lemon juice do you use?
Hi Ali, Sorry if it was not clear enough. I am French and I am doing my best to wrte in English on this blog 🙂 In my recipe I say ‘1/2 lemon juice’. I meant the juice of half a fresh lemon. However if you like your avocado dip a bit more sour you can increase up to 1 lemon but the dip will be less creamy too, a bit more liquid. I hope you enjoy the recipe ! Carine.