by: Max M Rasmussen

Guacamole, chunky - Avocado dip

For any gathering you always need something to dip the chips into. Guacamole is constant in the "top three nice dipping sauces". Here is a great recipe that is also suitable for filling in Mexican pancakes and as a side to meat dishes. It is basically "one of all" so it is easy to remember too.


  • 1 avocado
  • 1 lemon or 2 limes, juice only.
  • 1 small onion
  • 1 clove of garlic
  • 1 tomato
  • 1 tsp salt
  • 1 tsp crushed cumin
  • 1 small hot pepper, if you dare
  • 1 dl (½ cup) 10% greek yogurt (optional)


The easy way is to just put it all into a food processor, and then let it run wild until it has the consistency you want. Not a blender. That will crush it too much. A good guacamole should not be too fine.

If the guacamole needs to stand for a while before eating, it is a good idea to just chop the ingredients in as small cubes as possible. This prevents oxidation of the avocado, which otherwise quickly will turn it brown. It is not nice to look at once it is brown.

Always use a fine grater instead of  a garlic press. Unless you like washing up.