Homemade Fresh Raw Guacamole Dip Recipe (Creamy or Chunky Style)

This raw guacamole dip is made entirely from fresh, uncooked ingredients: ripe avocados, lime or lemon juice, garlic, yellow onion, roma tomatoes and cilantro, seasoned with sea salt, a little ground cumin and an optional dash of hot sauce. Two avocados make about 2 cups of dip.

Texture is controlled by how long the mixture is processed. About 20 seconds on a low speed in a high-powered blender leaves it chunky, and running the machine longer makes it creamier. A food processor also works, though it gives a looser result, and the dip can also be mashed by hand with nothing more than a fork. Chips, flatbread and cut vegetables all suit it for dipping.

Raw Creamy or Chunky Style Guacamole Dip

A fresh avocado dip with lime juice, garlic, onion, tomato and cilantro, made in a high-powered blender in about 20 seconds or mashed by hand, as chunky or as creamy as preferred. Makes about 2 cups.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings (1/4 cup each, about 2 cups)

Course: Condiment, Snack

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 2 ripe avocados pitted and scooped from the skin
• 1/2 teaspoon sea salt plus more to taste
• 1/8 teaspoon ground cumin a dash or two
• 2 tablespoons lime juice or lemon juice
• 1 garlic clove peeled
• 1/3 medium yellow onion cut into chunks
• 2 roma tomatoes quartered
• 1/3 cup cilantro leaves
• a dash of hot sauce optional

Method

 

1. Rinse and dry the avocados and tomatoes. Halve the avocados, remove the pits and scoop the flesh out of the skins.
2. Working down the ingredient list in order, load everything into a Vitamix container (48 or 64 ounce size). Fit the lid and take out the center cap.
3. Set the machine to Variable 1, start it, and raise the speed to Variable 2.
4. Run the machine for about 20 seconds, and keep the contents moving into the blades with the tamper. Watch closely and stop early for a chunky guacamole; keep processing for a creamier one.
5. Taste, and stir in more salt, lime juice or hot sauce if needed.
6. Serve right away, or transfer the guacamole to an airtight container, press plastic wrap onto the surface and keep it in the refrigerator.

Notes

By hand: in a bowl, work the avocados with a potato masher or fork until the texture is right, then toss with the citrus juice. Add the finely chopped onion, minced garlic, chopped cilantro and diced tomatoes, season with the sea salt, cumin and hot sauce, and toss again to combine.

An immersion (stick) blender produces a much creamier guacamole.

A food processor can be used in place of the blender; expect a more liquid consistency.

Storage: with plastic wrap pressed onto the surface, the guacamole keeps in the refrigerator for up to 2 days. The top may darken where air reaches it; stir it in or scrape it off.