Rich, tangy, creamy, and dip-again-and-again good, this 4-Ingredient Guacamole Recipe is the grand kahuna of guacamole recipes, in my opinion! This is NOT a fancy guacamole recipe, in fact, it’s super simple – and in my opinion, that’s why it’s so good.
This is a guacamole recipe without cilantro, tomato, or jalapeño. It’s just creamy avocados, fresh garlic, bright lemon, and salt. And that’s all it needs! (Okay, so I did garnish with a few cilantro leaves for decoration, but if you’re a cilantro hater, just ignore that! It’s not in the recipe).
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love This 4-Ingredient Guacamole Recipe
- Ingredients
- Adaptations/Variations
- How to Make Guacamole
- What to Serve with 4-Ingredient Guacamole
- More Dip Recipes
The Story Behind the Recipe
I first created and shared this recipe all the way back in 2009, on my first blog, but sadly, this one got lost in the shuffle when moved everything over to Kitchen Treaty in 2012. I can’t believe I never republished this guacamole recipe!
It’s such a simple recipe that I had it memorized, so I never needed to reference it here … and I’m embarrassed to say I didn’t even notice until recently that I didn’t have it published anymore. Cringe-face emoji!
So today, I’m here to correct this serious blunder.
Here’s what I said about this simple guacamole back then, and I haven’t changed! I still believe this.
“When it comes to guacamole, I believe simpler is better. I believe in letting big creamy beautiful avocados shine all on their own. Well, with a little enhancement, especially in the form of garlic, I admit.
One of the things I love about this recipe is usually it even brings guac haters on board. And the coolest thing about that is all you needed to do is scale it back to its simplest form, and suddenly most everyone loves it.
No tomatoes, no cumin, no jalapenos, no crazy other stuff. I mean, hello, we’re starting with an avocado here, one of nature’s perfect (and perfectly tasty) foods.”
Why You’ll Love This 4-Ingredient Guacamole Recipe
- First and foremost, I think you’ll love this 4-ingredient guacamole because it’s simple, easy, and absolutely delicious!
- It also lasts quite awhile in the fridge with very little browning, thanks to the acidic lemon juice that helps lower the pH of avocados. But do note that while avocado browning might be unattractive, it’s still perfectly fine to eat (source).
- This guac recipe is versatile and good with so many things. Tacos, salads, burritos, tostadas, nachos … or just dip in some tortilla chips or veggies!
Ingredients
- Avocados – I call for four medium avocados in this simple guacamole recipe. You can tell avocados are ripe by pressing on the outside. If it yields slightly, feeling similar to the flesh on your palm right beneath your thumb, your avocado is most likely to be perfectly ripe. Once you get your avocados home, if you’re not going to use them right away, refrigerate them until you’re ready to make your guacamole. That will help stop the ripening process until you’re ready to use them.
- Garlic – I like to use two fresh cloves, grated finely on a microplane zester. That way, you won’t get any chunks of garlic like you might if you mince it (though mincing is fine if you prefer or don’t have a zester!)
- Lemon juice – One or two fresh lemons, halved and juiced, should be plenty for 1/4 cup of juice.
- Kosher salt – I like the taste and texture of kosher salt, but you can use any salt you like, just start with maybe half the quantity called for if you are using table salt or a finer grain.
Adaptations/Variations
- I know I’ve touted the simplicity of this 4-ingredient guacamole, but if you really want to add more ingredients to this base recipe, go for it! Diced tomatoes, cilantro, pickled or fresh jalapeños, a shake of tabasco for some heat. Make it yours!
- Swap the lemon for lime juice. Many prefer lime juice in their guac, and some also argue that lime juice is more authentic. If you prefer it, go for it! It’s still delicious, I just prefer lemon, personally.
How to Make Guacamole
It’s super easy to make guacamole! Just half and pit your avocados and scoop out the flesh with a spoon, dropping it into a medium bowl. Grate in your garlic, pour in your lemon juice, add the salt, and mash with a fork or potato masher until the guacamole is the texture you like. Then scoop it into a serving bowl and enjoy!
Some people really like chunky guac with lots of bits of avocado. Others prefer a smoother guacamole. For these photos, mine is more on the smooth side. I really don’t have a preference, though – both are great!
What to Serve with 4-Ingredient Guacamole
- Plop guacamole on chili – it’s the best topper!
- Stuff it inside tacos – breakfast tacos, tofu tacos, beans & greens tacos … any kind of tacos!
- Top taco salad with it (or any salad!)
- Serve it with refried bean burritos or grilled black bean burritos
- Add it alongside quesadillas for the best dipping ever
- Dip veggies like sliced cucumbers, carrot sticks, or celery in it for a healthy snack
- Use it in 7-Layer Dip!
More Dip Recipes
- Creamy Spinach Dip
- 3-Ingredient Caramel Apple Dip
- Simple & Easy Classic Hummus
- Cheesy Cauliflower Dip
4-Ingredient Guacamole Recipe
Ingredients
- 4 medium ripe avocados*
- 2 medium garlic cloves (grated or finely minced)
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1/2 teaspoon kosher salt (plus more to taste)
Equipment
- Microplane zester for garlic; optional
- Citrus juicer for lemon; optional
- Knife
- Medium bowl
- Masher or fork
Instructions
- Slice the avocados in half lengthwise then press up under the side with the pit to pop the pit up. Discard the pit.
- Using a spoon, scoop the avocado from its shell into a medium bowl. Grate the garlic directly over the avocado or finely mince it on a cutting board and transfer it to the bowl with the avocados. Add the lemon juice and salt.
- Mash it with a fork or a potato masher until it's the consistency you like – chunky or smooth, your preference!
- Taste and add more garlic, lemon, or salt if you like.
- Store in an airtight container in the refrigerator for up to 3 days.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
