Guacamole with Fresh Pico Gallo (Printable)

Creamy avocado dip topped with fresh pico de gallo, perfect for snacking or parties.

# What You'll Need:

→ Guacamole Base

01 - 3 ripe avocados
02 - 1 lime, juiced
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 small garlic clove, minced
06 - 2 tablespoons fresh cilantro, finely chopped

→ Pico de Gallo

07 - 2 medium ripe tomatoes, diced
08 - 1/4 small red onion, finely diced
09 - 1 jalapeño, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon lime juice
12 - 1/4 teaspoon sea salt

→ For Serving

13 - Tortilla chips

# How To Make:

01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Mix thoroughly and set aside to allow flavors to meld together.
02 - Cut avocados in half, remove pits, and scoop the flesh into a medium bowl.
03 - Add lime juice, salt, pepper, minced garlic, and cilantro to the avocados. Mash with a fork until creamy while maintaining some chunky texture.
04 - Transfer guacamole to a serving bowl and spoon pico de gallo evenly over the top. Serve immediately with tortilla chips.

# Expert Tips:

01 -
  • The creamy base and crisp topping create this perfect texture contrast that makes each bite exciting
  • Everything can be prepped ahead, then assembled in minutes when guests arrive
  • Its the kind of party food that disappears first and has people asking for the recipe
02 -
  • Avocado oxidation is real, so keep the pits in the guacamole if you're not serving immediately and press plastic wrap directly onto the surface
  • The pico de gallo can be made up to 2 hours ahead, but the guacamole should be mashed right before serving for the best texture
  • Never refrigerate ripe avocados once they're cut, it destroys that creamy consistency and makes them taste strangely metallic
03 -
  • If your guacamole turns out too salty, adding half a mashed avocado can help balance it out without throwing off the texture
  • A light sprinkling of queso fresco or cotija cheese over the whole thing takes it into restaurant territory
  • Room temperature avocados mash more easily and absorb the seasonings better than cold ones straight from the fridge

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