Just when you thought guacamole couldn’t get any better, we’ve gathered 20 creamy recipes that bring the heat! Whether you’re hosting game day or craving a spicy snack, these creative twists on the classic dip will transform your avocado game. From smoky chipotle to fiery habanero, get ready to discover your new favorite way to spice up this beloved appetizer. Let’s dive into these mouthwatering variations!
Classic Chunky Guacamole with Jalapeños
Just smashed the most crave-worthy guac you’ll ever make. Grab those avocados and get ready to level up your snack game with this fiery, chunky masterpiece.
Ingredients
- For the base:
- 3 ripe Hass avocados
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp freshly squeezed lime juice
- For the heat & texture:
- 1 medium jalapeño, seeds removed and finely diced
- 1/2 cup diced Roma tomato
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Cut 3 ripe Hass avocados in half lengthwise and remove the pits.
- Scoop the avocado flesh into a medium mixing bowl using a spoon.
- Mash the avocados with a fork until chunky, leaving some visible avocado pieces.
- Add 1/4 cup finely chopped red onion to the bowl.
- Mix in 1/4 cup chopped fresh cilantro.
- Stir in 2 tbsp freshly squeezed lime juice to prevent browning.
- Dice 1 medium jalapeño, removing all seeds for milder heat.
- Add the diced jalapeño to the avocado mixture.
- Fold in 1/2 cup diced Roma tomato, gently mixing to avoid mushiness.
- Sprinkle 1/2 tsp kosher salt and 1/4 tsp ground black pepper over the mixture.
- Combine all ingredients thoroughly with a spatula, about 15-20 folds.
- Press plastic wrap directly onto the guacamole surface and refrigerate for 20 minutes.
Now you’ve got that perfect chunky texture with creamy avocado pockets. The jalapeño delivers a clean heat that builds slowly, while the lime keeps everything bright and fresh. Serve it with thick-cut tortilla chips for maximum scoopability, or slather it on breakfast tacos for an instant upgrade.
Avocado Lime Guacamole with Cilantro
You won’t believe how this guacamole transforms basic chips into pure magic. Grab those avocados and let’s make the creamiest, zingiest dip that’ll disappear in minutes.
Ingredients
For the guacamole base
– 3 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper
For seasoning and finishing
– 2 tablespoons fresh lime juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground cumin
Instructions
1. Cut 3 ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocados with a fork until mostly smooth but with some small chunks remaining for texture.
4. Finely chop 1/4 cup of red onion and add it to the bowl.
5. Chop 1/2 cup of fresh cilantro leaves and stems, then mix into the avocado.
6. Remove seeds from 1 jalapeño pepper and mince it finely for medium heat.
7. Squeeze 2 tablespoons of fresh lime juice directly over the mixture to prevent browning.
8. Sprinkle 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground cumin evenly across the surface.
9. Gently fold all ingredients together until just combined, being careful not to overmix.
10. Taste and adjust seasoning if needed, remembering the flavors will intensify as it sits.
11. Press plastic wrap directly onto the surface of the guacamole to prevent air exposure.
12. Refrigerate for 15 minutes to allow flavors to meld before serving.
Dive into that creamy texture with just the right amount of chunkiness from the avocado. The lime zing cuts through the richness while the cilantro adds that fresh, herbal punch that makes this unforgettable. Try scooping it with plantain chips for a sweet-salty contrast that’ll have everyone asking for your secret.
Spicy Roasted Garlic Guacamole
Zesty and bold, this isn’t your average guac. We’re roasting garlic for deep, smoky sweetness and cranking up the heat. Get ready for the dip that steals every party.
Ingredients
- For the Roasted Garlic:
- 1 head of garlic
- 1 tablespoon olive oil
- For the Guacamole Base:
- 3 ripe avocados
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- For the Spice:
- 1-2 finely chopped jalapeños (seeds removed for less heat)
- 1/4 teaspoon ground cumin
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top 1/4 inch off the head of garlic to expose the cloves.
- Drizzle the exposed garlic cloves with 1 tablespoon of olive oil.
- Wrap the garlic head tightly in aluminum foil.
- Roast the garlic in the preheated oven for 40 minutes, or until the cloves are soft, golden brown, and easily pierced with a fork.
- Remove the roasted garlic from the oven and let it cool until safe to handle, about 10 minutes.
- Squeeze the soft, roasted garlic cloves out of their skins into a medium bowl.
- Cut the 3 ripe avocados in half, remove the pits, and scoop the flesh into the bowl with the roasted garlic.
- Immediately add 2 tablespoons of fresh lime juice to the avocado to prevent browning.
- Mash the avocado and roasted garlic together with a fork until your desired consistency is reached.
- Fold in 1/4 cup of finely chopped red onion, 1/4 cup of chopped fresh cilantro, 1-2 finely chopped jalapeños, 1/2 teaspoon of salt, and 1/4 teaspoon of ground cumin until just combined.
Kick back and admire your creation. The roasted garlic melts into a creamy, smoky base, while the jalapeños deliver a sharp, lingering heat. Serve it with extra-thick tortilla chips for maximum scoopability, or slather it on breakfast tacos for an instant upgrade.
Mango Habanero Guacamole
Viral-worthy and dangerously addictive, this Mango Habanero Guacamole brings the heat and the sweet. Grab your chips and get ready for a flavor explosion that’ll have everyone begging for the recipe.
Ingredients
For the base:
– 3 ripe avocados
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1/2 tsp salt
For the mango habanero mix:
– 1 cup diced fresh mango
– 1 habanero pepper
– 1/4 tsp ground cumin
Instructions
- Cut 3 ripe avocados in half and remove the pits.
- Scoop the avocado flesh into a medium mixing bowl.
- Mash the avocados with a fork until slightly chunky, leaving some texture.
- Add 1/4 cup finely diced red onion to the bowl.
- Stir in 1/4 cup chopped fresh cilantro.
- Pour 2 tbsp fresh lime juice over the mixture to prevent browning.
- Sprinkle 1/2 tsp salt evenly across the surface.
- Wear gloves and carefully mince 1 habanero pepper, removing seeds for milder heat.
- Add the minced habanero to the avocado mixture.
- Gently fold in 1 cup diced fresh mango.
- Sprinkle 1/4 tsp ground cumin over the mixture.
- Combine all ingredients with a folding motion until just mixed.
- Taste and adjust seasoning if needed, being careful of the habanero heat.
Mouthwatering and perfectly balanced, this guacamole delivers creamy avocado against sweet mango chunks with a slow-building habanero kick. Serve it with sturdy tortilla chips that can handle the chunky texture, or spoon it over grilled fish tacos for an instant upgrade. The vibrant orange and green colors make it almost too pretty to eat—almost.
Smoky Chipotle Guacamole
Craving that perfect dip with a kick? Smoky Chipotle Guacamole delivers bold flavor in minutes. Grab your avocados—this recipe is about to become your go-to party pleaser.
Ingredients
For the base:
– 3 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
For the smoky heat:
– 2 tbsp minced chipotle peppers in adobo sauce
– 1/2 tsp ground cumin
– 1/2 tsp kosher salt
Instructions
1. Cut 3 ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocados with a fork until slightly chunky, leaving some texture.
4. Add 1/4 cup finely chopped red onion and 1/4 cup chopped fresh cilantro to the bowl.
5. Pour in 2 tbsp freshly squeezed lime juice and stir to combine.
6. Mix in 2 tbsp minced chipotle peppers in adobo sauce for smoky heat.
7. Sprinkle 1/2 tsp ground cumin and 1/2 tsp kosher salt over the mixture.
8. Fold all ingredients together until just combined, being careful not to overmix.
9. Taste and adjust seasoning if needed, adding more lime juice for brightness.
10. Transfer to a serving bowl and press plastic wrap directly onto the surface.
11. Refrigerate for 15 minutes to allow flavors to meld before serving.
Every scoop delivers creamy avocado with a smoky chipotle kick that builds gradually. The bright lime cuts through the richness while the red onion adds satisfying crunch. Serve with sturdy tortilla chips or use as a bold topping for tacos and burgers.
Pomegranate Guacamole with Serrano Peppers
Pomegranate guacamole with serrano peppers brings the party to your mouth. Perfectly creamy avocados meet sweet-tart arils and spicy peppers for a flavor explosion that’ll make basic guac cry.
Ingredients
- For the base: 3 ripe Hass avocados, 1/4 cup fresh lime juice, 1/2 tsp kosher salt
- For texture and heat: 1/2 cup pomegranate arils, 1 finely minced serrano pepper, 1/4 cup finely chopped red onion
- For finishing: 2 tbsp chopped cilantro
Instructions
- Cut 3 ripe Hass avocados in half lengthwise and remove pits.
- Scoop avocado flesh into a medium mixing bowl using a spoon.
- Immediately add 1/4 cup fresh lime juice over the avocados to prevent browning.
- Mash avocados with a fork until slightly chunky, leaving some texture.
- Add 1/2 tsp kosher salt and mix thoroughly with a spatula.
- Stir in 1/4 cup finely chopped red onion and 1 finely minced serrano pepper.
- Gently fold in 1/2 cup pomegranate arils to avoid crushing them.
- Mix in 2 tbsp chopped cilantro until just combined.
- Taste and adjust seasoning if needed, but avoid overmixing.
- Serve immediately or press plastic wrap directly onto the surface and refrigerate for up to 1 hour.
Outrageously creamy avocado contrasts with juicy pomegranate pops and spicy serrano kick. The vibrant red arils create stunning visual appeal against the green base. Serve with sturdy tortilla chips that can handle the chunky texture, or use as a topping for grilled fish tacos.
Bacon and Blue Cheese Guacamole
Ready to upgrade your snack game? This bacon and blue cheese guacamole smashes tradition with bold flavors. Grab your chips—this dip disappears fast.
Ingredients
For the bacon
– 6 slices thick-cut bacon
For the guacamole base
– 3 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For finishing
– 1/2 cup crumbled blue cheese
Instructions
1. Preheat your oven to 400°F.
2. Arrange bacon slices in a single layer on a baking sheet.
3. Bake bacon for 18-20 minutes until crispy and browned.
4. Transfer bacon to a paper towel-lined plate to drain excess grease.
5. Let bacon cool completely for 5 minutes.
6. Crumble bacon into small pieces using your hands.
7. Cut avocados in half lengthwise and remove pits.
8. Scoop avocado flesh into a medium bowl using a spoon.
9. Mash avocados with a fork until slightly chunky.
10. Add red onion, cilantro, lime juice, salt, and pepper to the bowl.
11. Stir all ingredients together until well combined.
12. Fold in crumbled bacon and blue cheese gently.
13. Taste and adjust seasoning if needed.
14. Serve immediately or press plastic wrap directly onto the surface to prevent browning.
Dive into this creamy, crunchy masterpiece where smoky bacon meets tangy blue cheese. The creamy avocado base balances the bold flavors perfectly. Try scooping it with crispy tortilla chips or spreading it on burgers for an epic upgrade.
Grilled Corn and Cotija Guacamole
Perfect your party snack game with this smoky, creamy guac upgrade. Char fresh corn on the grill for that irresistible smoky sweetness, then fold it into creamy avocados with salty cotija cheese. This isn’t your basic guacamole—it’s a flavor explosion that’ll disappear faster than you can say “more chips, please.”
Ingredients
- For the Grilled Corn:
- 2 ears fresh corn, husked
- 1 tablespoon olive oil
- For the Guacamole Base:
- 3 ripe avocados
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño, minced (seeds removed for milder heat)
- 1/2 teaspoon kosher salt
- For Finishing:
- 1/3 cup crumbled cotija cheese
Instructions
- Preheat your grill to medium-high heat (400°F).
- Brush corn ears evenly with 1 tablespoon olive oil.
- Place corn directly on grill grates.
- Grill corn for 10-12 minutes, turning every 2-3 minutes, until kernels are charred in spots.
- Let corn cool until safe to handle, about 5 minutes.
- Stand each ear upright in a bowl and carefully slice downward with a sharp knife to remove kernels.
- Cut 3 ripe avocados in half and remove pits.
- Scoop avocado flesh into a medium bowl.
- Mash avocados with a fork until slightly chunky.
- Add 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 minced jalapeño, and 1/2 teaspoon kosher salt.
- Stir gently to combine all ingredients.
- Fold in grilled corn kernels and 1/3 cup crumbled cotija cheese.
- Serve immediately or press plastic wrap directly onto surface and refrigerate for up to 1 hour.
This guacamole delivers incredible texture contrast—creamy avocado against smoky, slightly crisp corn kernels and salty cheese crumbles. The charred corn adds depth that makes it perfect for topping grilled meats or scooping with sturdy tortilla chips. Try serving it in the avocado shells for a stunning presentation that’ll have everyone reaching for their phones before their forks.
Pineapple Guacamole with Chili Flakes
Pineapple guacamole just changed the game forever. This sweet-spicy mashup brings tropical vibes to your snack table. Get ready for the most addictive dip of your life.
Ingredients
For the base:
– 3 ripe Hass avocados
– 1/2 cup finely diced fresh pineapple
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
For seasoning:
– 1 tsp chili flakes
– 1/2 tsp kosher salt
Instructions
1. Cut 3 ripe Hass avocados in half and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Mash the avocados with a fork until slightly chunky, not completely smooth.
4. Add 1/2 cup finely diced fresh pineapple to the bowl.
5. Stir in 1/4 cup finely chopped red onion.
6. Mix in 1/4 cup chopped fresh cilantro.
7. Pour 2 tbsp freshly squeezed lime juice over the mixture.
8. Sprinkle 1 tsp chili flakes evenly across the surface.
9. Add 1/2 tsp kosher salt to the bowl.
10. Gently fold all ingredients together until just combined, about 15-20 folds.
11. Taste and adjust seasoning if needed, but avoid overmixing.
12. Transfer to a serving bowl and serve immediately.
Zesty pineapple chunks pop against creamy avocado in every bite. The chili flakes build slow heat that lingers beautifully. Serve this with plantain chips for extra crunch or stuff it into fish tacos for next-level freshness.
Greek Yogurt Guacamole with Dill
Just when you thought guacamole couldn’t get better, Greek yogurt swoops in. Jumpstart your snack game with this creamy, tangy twist that’s packed with protein and fresh dill flavor.
Ingredients
For the guacamole base:
– 3 ripe Hass avocados
– 1/2 cup plain Greek yogurt
– 1/4 cup fresh dill, chopped
– 1/4 cup red onion, finely diced
– 1 jalapeño, seeds removed and minced
– 2 tablespoons lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Cut 3 ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Immediately add 2 tablespoons of lime juice to the avocado to prevent browning.
4. Mash the avocados with a fork until slightly chunky, leaving some texture.
5. Add 1/2 cup plain Greek yogurt and stir until fully incorporated.
6. Mix in 1/4 cup finely diced red onion, 1 minced jalapeño, and 1/4 cup chopped fresh dill.
7. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
8. Taste and adjust seasoning if needed, adding more lime juice for brightness.
9. Transfer to a serving bowl and press plastic wrap directly onto the surface.
10. Refrigerate for 30 minutes to allow flavors to meld.
Ultra-creamy with a refreshing herbal kick from the dill, this guacamole stays vibrant green thanks to the lime juice. Serve it with crispy pita chips or use as a protein-packed spread on turkey wraps. The Greek yogurt adds tangy richness that makes it surprisingly satisfying.
Roasted Red Pepper Guacamole
Ready to upgrade your basic guac? Roasted red peppers bring smoky sweetness that transforms this classic dip into something extraordinary. Grab those tortilla chips—this vibrant twist disappears fast.
Ingredients
For the roasted pepper base:
– 2 large red bell peppers
– 1 tbsp olive oil
– 1/4 tsp salt
For the guacamole mixture:
– 3 ripe avocados
– 1/4 cup finely diced red onion
– 1 jalapeño, minced
– 1/4 cup chopped cilantro
– 2 tbsp fresh lime juice
– 1/2 tsp salt
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Cut red bell peppers in half lengthwise and remove stems and seeds.
3. Brush pepper halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
4. Place peppers cut-side down on the baking sheet and roast for 20-25 minutes until skins are charred and blistered.
5. Transfer roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam—this makes peeling effortless.
6. Remove pepper skins and dice the flesh into 1/4-inch pieces.
7. Cut 3 avocados in half, remove pits, and scoop flesh into a medium bowl.
8. Mash avocados with a fork until slightly chunky, not completely smooth.
9. Add diced roasted peppers, 1/4 cup red onion, 1 minced jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/2 tsp salt.
10. Gently fold everything together until just combined—overmixing makes guacamole mushy.
11. Taste and adjust seasoning if needed, adding more lime juice for brightness.
What makes this dip special is the contrast between creamy avocado and smoky-sweet peppers. The charred flavor cuts through the richness while keeping that addictive texture. Try it as a burger topping or spread on breakfast toast for an unexpected twist.
Black Bean and Corn Guacamole
Huddle up, flavor lovers! This black bean and corn guacamole is about to become your new go-to dip. Grab those tortilla chips and get ready for the easiest crowd-pleaser you’ll ever make.
Ingredients
For the guacamole base:
– 3 ripe avocados
– 1/4 cup fresh lime juice (about 2 limes)
– 1/2 tsp salt
For the mix-ins:
– 1/2 cup canned black beans, rinsed and drained
– 1/2 cup frozen corn, thawed
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and minced
Instructions
1. Cut 3 ripe avocados in half and remove the pits.
2. Scoop the avocado flesh into a medium bowl using a spoon.
3. Immediately add 1/4 cup fresh lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky.
5. Stir in 1/2 tsp salt until fully incorporated.
6. Rinse 1/2 cup canned black beans under cold water for 30 seconds.
7. Drain the black beans thoroughly using a colander.
8. Thaw 1/2 cup frozen corn by running under warm water for 1 minute.
9. Pat the corn dry with paper towels to remove excess moisture.
10. Finely chop 1/4 cup red onion into 1/4-inch pieces.
11. Mince 1 jalapeño after removing the seeds and white membrane.
12. Chop 1/4 cup fresh cilantro leaves, discarding the thick stems.
13. Gently fold the black beans, corn, red onion, jalapeño, and cilantro into the avocado mixture.
14. Taste and adjust seasoning if needed, being careful not to overmix.
Get ready for the ultimate texture party in your mouth! The creamy avocado base gets interrupted by pops of sweet corn and hearty black beans, while the jalapeño brings just enough heat to keep things interesting. Serve it piled high on nachos, as a burger topper, or straight from the bowl with your favorite tortilla chips.
Truffle Oil Guacamole with Shallots
Make your basic guac a distant memory. This truffle oil upgrade brings serious luxury to your snack game. Transform avocado mash into a sophisticated dip that’ll impress any crowd.
Ingredients
For the base:
– 3 ripe Hass avocados
– 1/4 cup finely diced shallots
– 2 tbsp fresh lime juice
– 1/2 tsp kosher salt
For finishing:
– 1 tbsp white truffle oil
– 2 tbsp chopped fresh cilantro
Instructions
1. Cut 3 ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocados with a fork until slightly chunky, not completely smooth.
4. Add 1/4 cup finely diced shallots directly to the mashed avocado.
5. Pour 2 tbsp fresh lime juice over the mixture to prevent browning.
6. Sprinkle 1/2 tsp kosher salt evenly across the surface.
7. Fold all ingredients together gently with a spatula until just combined.
8. Drizzle 1 tbsp white truffle oil over the guacamole surface.
9. Add 2 tbsp chopped fresh cilantro to the bowl.
10. Give one final gentle stir to incorporate the truffle oil and cilantro.
11. Taste and adjust seasoning if needed, but avoid overmixing.
12. Transfer to a serving bowl and serve immediately.
Let the earthy truffle aroma hit you first, followed by the sharp shallot bite. The texture stays gloriously chunky with creamy avocado pockets. Serve with plantain chips for crunch contrast or dollop over grilled steak for an instant upgrade.
Pickled Jalapeño Guacamole
Craving that perfect balance of creamy and spicy? This pickled jalapeño guacamole delivers bold heat with tangy crunch. Transform your snack game in under 10 minutes flat.
Ingredients
– For the base: 3 ripe avocados, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro
– For heat and acidity: 1/4 cup chopped pickled jalapeños, 2 tbsp pickled jalapeño brine, 2 tbsp fresh lime juice
– For seasoning: 1/2 tsp kosher salt, 1/4 tsp ground cumin
Instructions
1. Cut 3 ripe avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocados with a fork until slightly chunky, leaving some texture.
4. Add 1/4 cup finely diced red onion and 1/4 cup chopped fresh cilantro to the bowl.
5. Stir in 1/4 cup chopped pickled jalapeños, including some of the seeds for extra heat.
6. Pour in 2 tbsp pickled jalapeño brine and 2 tbsp fresh lime juice.
7. Sprinkle 1/2 tsp kosher salt and 1/4 tsp ground cumin over the mixture.
8. Fold all ingredients together gently until just combined.
9. Taste and adjust seasoning if needed, but avoid overmixing to prevent browning.
10. Transfer to a serving bowl and press plastic wrap directly onto the surface.
11. Refrigerate for 15 minutes to allow flavors to meld before serving.
The creamy avocado base gets interrupted by crunchy pickled jalapeño bits that burst with vinegary heat. Serve it with sturdy tortilla chips that can handle the thick texture, or slather it on breakfast tacos for an instant upgrade.
Sun-Dried Tomato Guacamole
Kick your basic guac to the curb. This sun-dried tomato version brings the UMPH with smoky, savory depth that will absolutely blow your mind. Get ready to be the hero of snack time.
Ingredients
For the Guacamole Base
– 3 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1/2 tsp kosher salt
For the Flavor Boost
– 1/2 cup chopped sun-dried tomatoes in oil, drained
– 1 small jalapeño, seeded and minced
– 1 garlic clove, minced
Instructions
1. Cut 3 ripe Hass avocados in half and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Immediately add 2 tablespoons of fresh lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky, not completely smooth.
5. Add 1/4 cup finely chopped red onion to the bowl.
6. Stir in 1/4 cup chopped fresh cilantro.
7. Mix in 1/2 cup chopped sun-dried tomatoes that have been drained of excess oil.
8. Add 1 minced jalapeño and 1 minced garlic clove.
9. Sprinkle 1/2 teaspoon of kosher salt over the mixture.
10. Fold all ingredients together until just combined, being careful not to overmix.
11. Taste and adjust seasoning if needed, but avoid adding more salt immediately.
12. Transfer to a serving bowl and press plastic wrap directly onto the surface.
13. Refrigerate for 15 minutes to allow flavors to meld.
Get ready for a texture that’s perfectly creamy with chewy tomato bursts and a flavor profile that’s smoky, tangy, and just spicy enough. Serve it with sturdy tortilla chips that can handle the chunkiness, or slather it on grilled chicken for an instant flavor upgrade.
Charred Poblano Guacamole
A smoky, spicy twist on classic guacamole that’ll make your taste buds dance. Char those poblanos until they’re blistered and blackened for maximum flavor. Get ready to dip, scoop, and devour this crowd-pleaser in minutes.
Ingredients
For charring the peppers
– 2 large poblano peppers
– 1 tbsp olive oil
For the guacamole base
– 3 ripe avocados
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1/2 tsp kosher salt
– 1/4 tsp ground cumin
Instructions
1. Preheat your broiler to 500°F and position the oven rack 6 inches from the heat source.
2. Rub poblano peppers with 1 tablespoon olive oil and place them on a baking sheet.
3. Broil peppers for 5-7 minutes until the skins are completely blackened and blistered.
4. Immediately transfer charred peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this creates steam to loosen the skins.
5. Peel the blackened skins off the peppers using your fingers under running water for easier removal.
6. Remove stems and seeds from the peeled peppers, then dice the flesh into 1/4-inch pieces.
7. Cut 3 ripe avocados in half, remove pits, and scoop the flesh into a medium bowl.
8. Mash avocados with a fork until slightly chunky, leaving some texture.
9. Stir in diced charred poblanos, 1/4 cup red onion, 1/4 cup cilantro, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon cumin.
10. Mix gently until just combined—overmixing makes guacamole mushy.
11. Taste and adjust seasoning if needed, but avoid adding more salt until flavors meld.
12. Serve immediately or press plastic wrap directly onto the surface to prevent browning.
Lusciously creamy with smoky depth from those perfectly charred poblanos. The subtle heat builds gradually while fresh lime keeps it bright. Try it with crispy plantain chips or slather it on breakfast tacos for an unexpected twist.
Watermelon Radish Guacamole
Punch up your snack game with this vibrant twist on classic guac. Watermelon radishes bring stunning pink swirls and peppery crunch that’ll make your dip the star of any gathering. This colorful creation takes just 15 minutes but delivers maximum visual impact and flavor.
Ingredients
For the base:
– 3 ripe avocados
– 1/4 cup finely diced red onion
– 1/4 cup chopped cilantro
– 2 tbsp fresh lime juice
– 1/2 tsp kosher salt
For the radish mix:
– 1 medium watermelon radish (about 1 cup when thinly sliced)
– 1 jalapeño pepper
– 1 garlic clove
Instructions
1. Cut all 3 avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocados with a fork until slightly chunky, leaving some texture.
4. Add 1/4 cup finely diced red onion and 1/4 cup chopped cilantro to the bowl.
5. Pour in 2 tbsp fresh lime juice and sprinkle 1/2 tsp kosher salt over the mixture.
6. Stir gently to combine all ingredients without over-mixing.
7. Peel the watermelon radish and slice it into paper-thin rounds using a mandoline or sharp knife.
8. Stack the radish slices and cut them into thin matchsticks, then into small dice.
9. Mince 1 garlic clove and finely dice 1 jalapeño pepper, removing seeds for less heat if preferred.
10. Fold the diced radish, minced garlic, and diced jalapeño into the avocado mixture until just combined.
11. Taste and adjust seasoning if needed, but avoid adding more salt until flavors meld.
12. Transfer to a serving bowl and serve immediately or cover with plastic wrap pressed directly on the surface.
Let this guacamole shine with its beautiful pink marbling and contrasting textures. The creamy avocado base gets bright pops of peppery radish and subtle heat from the jalapeño. Serve with sturdy tortilla chips that can handle the chunky texture, or use as a vibrant topping for fish tacos and grain bowls.
Peach and Basil Guacamole
Never settle for basic guac again. This peach and basil twist brings sweet summer vibes to your snack game. Grab those ripe peaches and get ready to wow every palate.
Ingredients
For the guacamole base:
- 3 ripe avocados
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh basil
- 2 tbsp fresh lime juice
- 1/2 tsp salt
For the peach mixture:
- 1 large ripe peach, diced
- 1 jalapeño, minced
Instructions
- Cut 3 ripe avocados in half and remove the pits.
- Scoop the avocado flesh into a medium mixing bowl.
- Immediately add 2 tbsp fresh lime juice to prevent browning.
- Mash the avocados with a fork until slightly chunky.
- Dice 1 large ripe peach into 1/4-inch pieces.
- Mince 1 jalapeño, removing seeds for milder heat.
- Finely chop 1/4 cup red onion.
- Chop 1/4 cup fresh basil leaves.
- Add the diced peach, minced jalapeño, chopped red onion, and chopped basil to the mashed avocado.
- Sprinkle 1/2 tsp salt over the mixture.
- Gently fold all ingredients together until just combined.
- Press plastic wrap directly onto the surface of the guacamole.
- Refrigerate for 15 minutes to allow flavors to meld.
A vibrant fusion of creamy avocado and juicy peach creates an unforgettable texture. The basil adds an herbal freshness that cuts through the richness perfectly. Serve it with plantain chips for a sweet-salty crunch or as a topping for grilled fish tacos.
Toasted Pepita Guacamole
Forget boring guac—this toasted pepita version brings the crunch. Fire up your taste buds with this game-changing dip that’s perfect for game day or snacking straight from the bowl. Fresh, zesty, and packed with texture, it’s the upgrade your avocado routine needs.
Ingredients
– For the guacamole base:
– 3 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, minced (seeds removed for mild heat)
– 3 tbsp fresh lime juice
– 1/2 tsp kosher salt
– For the toasted pepitas:
– 1/2 cup raw pepitas (pumpkin seeds)
– 1 tsp olive oil
– 1/4 tsp smoked paprika
Instructions
1. Preheat a skillet over medium heat for 2 minutes.
2. Add 1 tsp olive oil to the hot skillet.
3. Pour in 1/2 cup raw pepitas and toast for 3–4 minutes, stirring constantly until they puff and turn golden brown. (Tip: Listen for popping sounds—that’s your cue they’re done!)
4. Immediately transfer the toasted pepitas to a bowl and toss with 1/4 tsp smoked paprika.
5. Halve 3 ripe Hass avocados and remove the pits.
6. Scoop the avocado flesh into a medium bowl.
7. Mash the avocados with a fork until slightly chunky.
8. Stir in 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 3 tbsp fresh lime juice, and 1/2 tsp kosher salt until combined.
9. Fold in half of the toasted pepitas, reserving the rest for garnish.
10. Serve immediately or press plastic wrap directly onto the guacamole surface to prevent browning.
Now dig in—the creamy avocado base gets a smoky crunch from those pepitas, while the lime keeps it bright. Not just for chips, try it smeared on toast or as a taco topper for an instant flavor boost.
Spicy Sriracha Guacamole
A total game-changer for your snack game—this spicy sriracha guacamole brings the heat and the creaminess. Grab those ripe avocados and let’s make dip magic happen in under 10 minutes flat.
Ingredients
For the base:
- 3 ripe Hass avocados
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp kosher salt
For the spice kick:
- 2 tbsp sriracha sauce
- 1 finely minced jalapeño (seeds removed for less heat)
Instructions
- Cut all 3 avocados in half lengthwise and remove the pits.
- Scoop the avocado flesh into a medium mixing bowl using a spoon.
- Immediately add 2 tbsp lime juice to prevent browning.
- Mash the avocados with a fork until slightly chunky, not completely smooth.
- Add 1/4 cup red onion, 1/4 cup cilantro, and 1 minced jalapeño to the bowl.
- Fold in 2 tbsp sriracha sauce until streaks appear.
- Sprinkle 1/2 tsp kosher salt over the mixture.
- Gently stir all ingredients until just combined—don’t overmix.
- Taste and adjust salt if needed, but avoid adding more liquid.
- Transfer to a serving bowl and press plastic wrap directly onto the surface.
- Refrigerate for 15 minutes to let flavors meld.
Dive into that creamy, spicy perfection with tortilla chips or slather it on breakfast tacos. The sriracha adds a slow-building heat that plays perfectly against the cool avocado. Try it as a burger topper or alongside grilled shrimp for your next cookout.
Summary
An incredible collection of creamy guacamole recipes awaits! Whether you prefer a subtle kick or fiery heat, these 20 variations will transform your snack game. We’d love to hear which recipes become your favorites—drop us a comment below and share your top picks on Pinterest so fellow avocado lovers can discover these delicious twists too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
