Guacamole has always been one of those foods that kids eye with curiosity and adults eat with gusto. I could eat it every day, and my 1.5-year-old niece agrees — she’s obsessed with this version.
There’s no single way to make guacamole, but avocados are the one essential ingredient. From there, you can shape its character however you like.
The two ingredients that make my guacamole stand out are roasted garlic and Cotija cheese. Together they create a flavor that wins over both appetites and hearts.
This guac is amazing.
How I make it
Bright fresh flavors are key — start by juicing 1½ limes and set the juice aside.
Prepare a small yellow onion by cutting it into coarse slices.
Slice a jalapeño lengthwise, remove the white ribs and seeds to remove most of the heat, then slice it into chunks. This keeps the pepper flavorful without making the guacamole spicy.
Pick fresh cilantro leaves and discard the stems. If you dislike cilantro, you can omit it — the rest of the flavors will still shine, but a little cilantro adds freshness.
My secret: roasted garlic. It gives a mellow, rich garlic flavor that lifts the whole dip.
Add the onion, cilantro, jalapeño, roasted garlic and lime juice to a food processor and pulse until chunkily puréed. Set this mixture aside.
Now for the avocados: use 5 medium-ripe Hass avocados. They should give slightly when pressed — not rock hard, not overly mushy.
Slice each avocado in half, remove the pit, scoop the flesh into a large mixing bowl and repeat for all avocados.
Use a potato masher to mash the avocados to your preferred texture — I like a mostly smooth base with plenty of chunks left for texture.
Fold the reserved purée of onion, cilantro, jalapeño, roasted garlic and lime juice into the mashed avocados. Mix until evenly combined.
Gently fold in 1/2 cup drained diced tomatoes for brightness.
Finish the guacamole with seasonings and cheese: crumble in about 1/3 cup Cotija (or grated Parmesan if needed), add 1 teaspoon kosher salt, 1/2 teaspoon garlic salt and about 1/2 teaspoon Creole seasoning for a subtle savory kick. Taste and adjust — if you want more heat, a pinch of cayenne or chili powder goes a long way.
Stir everything gently but thoroughly so the flavors distribute evenly. When mixed, the guacamole should be vibrant and well-balanced.
Serve with tortilla chips for dipping, or use the guacamole as a spread for burritos, fajitas, burgers or tacos. It also makes a great party dip.
Leftovers keep best in an airtight container in the refrigerator for up to two days. A slightly darkened top layer is normal — the green underneath will still be fresh.
Enjoy — this guacamole is a crowd-pleaser and a dependable winner at any gathering.
Roasted Garlic Guacamole
This roasted garlic guacamole is bright, creamy and packed with savory depth. It’s perfect for chips, tacos or as a topping for burritos and burgers.
5 minutes
5 minutes
Ingredients
- 5 medium-ripe Hass avocados, halved, pit removed and flesh scooped out
- 1/2 medium yellow or red onion, coarsely sliced
- 1 1/2 limes, juiced
- 5–10 cloves roasted garlic (or 2 tablespoons fresh crushed garlic if you prefer)
- 1/4 cup fresh cilantro leaves, stems removed (optional)
- 1 jalapeño, seeds and ribs removed, coarsely chopped
- 1/2 cup diced tomatoes, drained
- 1/3 cup crumbled Cotija cheese (or grated Parmesan)
- 1 tsp kosher salt
- 1/2 tsp garlic salt
- 1/2 tsp Creole seasoning
- Tortilla chips for serving
Instructions
- Add onion, cilantro, jalapeño, roasted garlic and lime juice to a food processor and pulse until chunkily puréed. Set aside.
- Scoop avocado flesh into a large bowl.
- Mash the avocados with a potato masher until you reach your preferred texture; keep some chunks for body.
- Fold the purée, tomatoes, Cotija, kosher salt, garlic salt and Creole seasoning into the mashed avocados. Stir gently but thoroughly and taste, adjusting seasoning as needed. For more heat, add 1/8 teaspoon cayenne or chili powder.
- Serve immediately with tortilla chips or use as a topping for your favorite dishes.
Notes
Roasted garlic adds a mellow, rich flavor — add more cloves if you love garlic. If avocados are firm, ripen them in a paper bag for 2–3 days. Store leftovers in an airtight container in the fridge for up to two days; some surface darkening is normal. To make the recipe smaller, simply halve the ingredients.