Lunch & Snacks Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Betty Crocker's Southwestern Guacamole Dip
A chunky, garlicky guacamole brightened with fresh tomato and lime, ideal for scooping with tortilla chips.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
4 steps- 1
Halve, pit, and peel the avocados, then place the flesh in a large bowl. Mash with a fork until the mixture is creamy but still slightly lumpy.
- 2
Add the diced tomato, salt, minced garlic, and lime juice, and stir until evenly combined.
- 3
Press a sheet of plastic wrap directly onto the surface of the guacamole and refrigerate for 1 to 2 hours to let the flavors meld.
- 4
Stir once more before serving, and adjust salt and lime to taste. Serve chilled with tortilla chips.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving205
Calories
3 g
Protein
13 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Guacamole descends from the Aztec ahuacamolli, an avocado sauce documented in central Mexico centuries before European contact. The Southwestern American take, popularized through brands like Betty Crocker, leans into bold extras such as cumin, chiles, and tomato for a chip dip built for a crowd. It remains a party staple because it comes together with no cooking and disappears fast.
Listahan note
This version is the crowd-pleasing Southwestern style, building on ripe avocado with cumin, lime, and a little heat so it tastes lively rather than flat, and keeping it chunky for scooping.
Technique cues
- Mash the avocado only partway so the dip keeps some chunks, which gives it body and a homemade texture instead of a smooth paste.
- Add the lime juice early and generously, since the acid both brightens the flavor and slows the avocado from browning.
- Salt and taste at the very end, because avocado mutes salt and a dip that tastes right while warm will taste flat once chilled.
Kitchen flow
- Parallel prep
- Dice the tomato, onion, and cilantro into a bowl while you halve the avocados, then mash everything together in one pass.
- Make-ahead
- Make up to a day ahead, press plastic wrap directly onto the surface, and refrigerate to limit browning.
- Leftover move
- Spread leftover guac on a breakfast taco or stir it into scrambled eggs the next morning.
- Cleanup rhythm
- Mash and serve in the same bowl so there is just one bowl and a fork to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ripe avocados
creamy base
Purpose: Ripe avocado is the whole foundation, giving the dip its richness and color.
Handling: Choose fruit that yields to gentle pressure; mash partway for a chunky texture.
Adaptation: If avocados are underripe, mash in a spoon of plain yogurt to loosen the texture.
Lime juice
brightener and preservative
Purpose: Lime adds the citrus tang that defines guacamole and keeps it from browning.
Handling: Squeeze fresh and stir in early and generously.
Adaptation: Lemon juice works in a pinch, though it is slightly sweeter.
Tomato
fresh juicy bits
Purpose: Diced tomato adds color, sweetness, and a fresh contrast to the rich avocado.
Handling: Seed and dice so the watery core does not loosen the dip.
Adaptation: A spoon of prepared salsa can stand in for fresh tomato.
Ground cumin and chili
Southwestern seasoning
Purpose: Cumin and chili give the dip its warm, smoky Southwestern character.
Handling: Stir in to taste, starting small and building heat gradually.
Adaptation: A dash of taco seasoning or chipotle powder gives a similar smoky lift.
Onion and cilantro
aromatic finish
Purpose: Finely diced onion and chopped cilantro add bite and the fresh herbal note guacamole is known for.
Handling: Dice the onion fine and rinse it briefly to soften its sharpness; chop cilantro just before mixing.
Adaptation: Green onion is milder than white onion, and parsley can replace cilantro for those who dislike it.
Technique notes
- Reserve one avocado pit and bury it in the finished dip; combined with the plastic-wrap seal it helps keep the surface green.
- Toast the cumin in a dry pan for thirty seconds before adding it, which deepens its smoky aroma noticeably.
- Hold a pinch of diced tomato and cilantro to scatter on top, so the dip looks fresh and inviting rather than uniformly mashed.
Ingredient swaps
- Lower-sodium direction
- Cut the added salt and lean on extra lime and cumin, which make the dip taste seasoned with less sodium.
- Milder direction
- Skip the chili and use only a pinch of cumin so the dip is kid-friendly.
- Extra-protein direction
- Fold in a spoon of Greek yogurt or some black beans for a heartier, more filling dip.
Serve alongside
- Warm tortilla chips
- Jicama and bell pepper strips
- Black bean and corn salad
- Cheese quesadilla wedges
- Sparkling lime water
- Mexican lager
- Hibiscus agua fresca
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to two days with plastic wrap pressed onto the surface to limit browning. Stir before serving and scrape off any darkened top layer. Guacamole does not freeze well; the texture turns watery on thawing.
Equipment
- Mixing bowl
- Fork or potato masher
- Citrus juicer
- Sharp paring knife
Make this household-aware
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