Ripe avocado, a fork and Guacamole Dust make a chunky dip for chips or a spoonful over tacos and grilled vegetables. Allow 10 minutes to prep and 30 minutes in the fridge for the seasoning to settle in.
Make it with Desert Dust Guacamole Seasoning. Use one pouch for 3 cups of mashed avocado; taste after chilling before adding lime or salt.
Ingredients
Ripe avocados, enough to make 3 cups coarsely mashed (about 3–4 medium; sizes vary)
Fresh lime juice, a small squeeze to taste (optional)
Tortilla chips, for serving (optional)
Directions
Prep the avocados. Rinse and rub the whole avocados under running water, then dry. On a clean board, cut around the pits, quarter and separate the pieces, then remove the pits and scoop the flesh into a bowl.
Mash with a fork. Coarsely mash, leaving small pieces for texture. Measure 3 cups of mashed avocado and return it to the bowl.
Stir in the Dust. Add one pouch of Desert Dust Guacamole Seasoning and mix thoroughly. Stir in the optional red onion and cilantro.
Chill for 30 minutes. Press food-safe wrap against the surface, cover the bowl and refrigerate for 30 minutes, as directed on the pouch.
Taste and serve. Stir again and taste with a chip. Add a small squeeze of lime only if wanted; the blend already contains lime and sea salt. Serve with chips or spoon over tacos or grilled vegetables. Keep leftovers covered and refrigerated.
Yield: 12 (about 3 cups).
The Dust In This Recipe
Guacamole Seasoning
$19.99
Make it with Desert Dust Guacamole Seasoning. Use one pouch for 3 cups of mashed avocado; taste after chilling before adding lime or salt.
✦Crystallized LimeBright lime brings the fresh, zesty kick.
✦Organic SpicesOnion, garlic, coriander and jalapeño build the savory base.
Use one 1 oz (28 g) pouch of Desert Dust Guacamole Seasoning for 3 cups of mashed avocado. The package estimates 3–4 medium avocados, but fruit sizes vary, so measure the mashed flesh. This makes about twelve 1/4-cup portions.
Why does the guacamole rest for 30 minutes?
The package calls for a 30-minute rest in the refrigerator, giving the dry seasoning time to absorb moisture and blend into the avocado. Stir again before serving. For chunky guacamole, leave small pieces when mashing; for a smoother dip, mash more thoroughly before adding the seasoning.
Should I add lime, onion or extra salt?
The blend already contains lime crystals, onion, garlic and sea salt. The recipe offers 2 tablespoons minced red onion and 1 tablespoon chopped cilantro as optional fresh additions. Wait until after the 30-minute chill to taste; add only a small squeeze of lime or a little salt if needed, tasting with your chips.
How do I choose and prepare ripe avocados?
Choose avocados that give slightly when gently pressed in your palm without feeling mushy; color alone is not a reliable guide. Rinse and rub the skins under running water, then dry them before cutting on a clean board. Ripe flesh should mash easily with a fork.
Can I make this guacamole ahead, and how should I store it?
It is best the day it is made. For a few hours ahead, smooth the surface, press food-safe wrap directly against it, cover and refrigerate at 40°F (4°C) or below. Use promptly chilled leftovers within 1–2 days for best quality. Limiting air contact slows browning; it does not stop it completely.
How long can guacamole sit out at a party?
Put out a small bowl and keep the rest refrigerated. Refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F (32°C); discard guacamole left out longer. For longer serving, nest the bowl in ice and keep it at 40°F (4°C) or below.
Is this guacamole vegan, and what about allergens?
Avocado and the listed Desert Dust Guacamole Seasoning ingredients are plant-based. If you are checking for an allergy, read the current pouch label and check your chips and any optional mix-ins too; the ingredient list alone does not establish the product's cross-contact status.
