I tend to think of Guacamole as a summer-time appetizer but it also makes for a great football season staple. The grocery stores are chock-full of avocados right now—and have plenty that are ripe and ready to eat.

Yesterday I wrote about my famous margarita recipe (HERE) and nothing goes better with Margaritas than Guacamole. Nothing.


I have been making Guac forever. It actually may have been one of the first things I ever really learned to make. Since it’s simply cutting up veggies, it’s a really easy first-ever dish!

Avocados and Guacamole ingredients

Avocados are the main ingredient accompanied by lots of cut up veggies which makes this dip a surprisingly healthy one. Now, avocados are very high in fat but it’s the good fat. Like olive oil, avocadoes boost levels of HDL (the “good” cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. They are also high in potassium, fiber and protein.

Add in onion, jalapeño, tomato, bell pepper, cilantro and lime and you’ve got Guacamole—a healthy and TASTY treat.


3 avocados, halved, seeded and peeled
2 limes, juiced
1/2 medium onion, diced
1/2 bell pepper, diced
1 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt

Slice onion, bell pepper, jalapeno, tomatoes and cilantro. Place in a bowl and toss to mix. Halve avocados, remove seed, score and scoop out with a spoon in the bowl on top of the other vegetables. Pour lime juice on top of all making sure avocados are well coated. Using a potato masher add the salt and mash until desired consistency (I like it more on the chunky side).


Garnish with lime wedges and serve with tortilla chips … and Margaritas!