Chunky Guacamole is always welcome at a potluck, picnic, or party! That’s because it has that fatty, buttery flavor and texture that’s just begging to be scooped up with a few chips! And my fantastic chunky Mexican guacamole recipe has just the right balance of veggies, herbs, and avocado to make each bite more delicious than the last.
Dips are a total balancing game. Is it too wet? Are there too many onions or peppers? Can you even scoop it up with chips?
Then, you end up adding more of one thing, then more of another, and it’s just a mess!
Don’t worry about any of that with my chunky guacamole recipe! I have a mix of mashed and chunky avocado for an easy scoop without giving up on that chunkier consistency.
There are just enough tomatoes for a garden fresh flavor without drowning the dip, and the rest of the veggies and herbs are there to get the spice, saltiness, and acidity the rest of the way!
Ingredient Notes and Substitutions
- Avocados – Ripe avocados have just a little give when you squeeze ‘em. Usually ripe ones will be a dark green, not black.
- White Onion – Red and green onions are my top two recommended onions after white.
Red has a great texture and a bit of sweetness, and green onions are good for a super oniony flavor without the same sharp edge.
- Cilantro – Those who don’t enjoy cilantro should add parsley and/or basil instead so that you still get some herbaceousness in these.
- Jalapeno – These peppers aren’t too hot, but if you prefer something milder, you can try banana peppers instead.
- Lime – Lemon works too! Just avoid the concentrated bottled stuff. The flavor, in my opinion, is really flat compared to freshly squeezed juice.
How to Make Your Guacamole Chunky, Creamy, and Delicious
- Making your dip chunky and creamy at the same time.
While we do want to keep the guacamole chunky, we want it to be a little creamy, too!
That buttery texture is part of what makes this dip so incredibly addictive, plus it makes it easier to eat.
The trick is to mash two avocados with a potato masher, but then add a third avocado that you’ve roughly chopped.
Gently fold the avocado chunks into the completed guac — gentle is key, or else it’ll just get all mushed up.
- Add more veggies, herbs… even fruit!
I kept this chunky guacamole recipe simple, but you can add so much more!
Throw in diced serrano peppers (in addition to or instead of the jalapenos) for party guests that like a real hot dip.
For freshness and texture, try adding corn, diced bell peppers or cucumber, or even a pre-prepared pico de gallo.
Finally, chunks of tropical fruits like pineapple or mango are unbelievably tasty and will really set your guac apart from the rest!
- Keep your guacamole green the next day!
Ever wonder how Mexican restaurants keep guacamole from turning brown?
The secret is acidity. You’ve probably heard of a few methods: adding a layer of sour cream, lime juice, or onions before sliding your leftovers in the fridge.
This works for two reasons: they keep the surface of the chunky guacamole from air exposure, and they prevent the guac that does get exposed to the air from oxidizing and browning.
Storing Leftover Guacamole
Store leftover guac as airtight as you can — I recommend using plastic wrap. Press it down onto the surface, then cover in another layer or a lid.
You can also save an avocado pit and nestle it in the center of the dip to prevent browning! Stored the right way, it should last for up to 4 days in the refrigerator.
Chunky guacamole actually freezes pretty well, too! Just store in smaller portions to prevent a rock-solid frozen center that takes way too long to thaw.
Kitchen Tools You Will Need
- Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
- A Sharp Knife – The best way to cut through veggies of all shapes and sizes is a good, sharp knife.
- Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
Chunky Guacamole Recipe FAQ
The best guacamole is chunky and smooth.
You want to have larger pieces of avocado to bite into, but it needs to be easy enough to eat with chips, carrot sticks, celery, or whatever else.
I’m glad to be able to safely say yes to this question!
My recipe is filled with fresh vegetables and herbs, so each individual ingredient is giving all of its nutritional benefits without being altered by any oils, butter, or cooking process.
Absolutely! It hasn’t gone bad, it’s just oxidized — meaning it’s interacted with the air and changed color. It’s still totally safe to eat.
With love, from our simple kitchen to yours.
Other Dip Recipes
- 3 ripe Avocados
- 3/4 cup chopped and seeded Tomato
- 1/3 cup white onion
- 1/2 cup cilantro, chopped
- 1 jalapeno, diced
- 1 clove minced garlic
- 1/2 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon Ground black pepper
- Halve the avocados, seed and skin them and place them in a large mixing bowl.
- Using a fork or potato masher, mash the avocados. Mix the avocados until you reach your preferred texture. For chunkier guacamole you can actually mash 2 of the avocados and chop the last one and just set aside. You will add the chopped avocado at the same time you add the remaining ingredients after mashing the first two.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023
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