Mexican Guacamole Dip recipe

Mexican Guacamole Dip recipe

Passionate for food

Vivek Pathak

Facebook Twitter Google+

A full time Marketer by profession and a part time food blogger. Of course always wanted to reverse this or maybe wait till retirement age.

Guacamole with Nachos

Guacamole with Nachos

Share this guacamole recipe

With Nachos becoming very popular across the globe, people want to serve this amazing chip with new exciting dips apart from classic salsa dip. Mexican Guacamole Dip recipe is one such easy and quick to make.

Guacamole name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwakaˈmolːi], which literally translates to “avocado sauce”, In Mexican Spanish, it is pronounced [wakaˈmole]

Basic Information

Prep Time: 10 min

Assembling Time: 5 min

Spice Meter: Hot

Serves: 4-5 person

Ingredients for Guacamole dip:

Ingredients for Guacamole

Ingredients for Guacamole

Avocado finely crushed into paste– 1 no

Onion finely chopped – 2 tsp.

Tomatoes finely deseeded & chopped – 2 tsp.

Garlic finely crushed – 1 tsp.

Green Chilies finely crushed – 1 tsp.

Cilantro/Coriander – 1 tsp.

Lime Juice – 2 tsp.


All Guacamole Ingredients ready to be mixed

Black Pepper – ½ tsp.

Salt to taste

Olive Oil – 2 tsp.

Preparation of Guacamole dips:

  • Put chopped guacamole pieces into blender and run for 30 sec into coarse paste.
  • Now add all ingredients ie. Onions, tomato, garlic, chilies, cilantro, black pepper salt and olive oil and mix them well.


  • Place the ready Guacamole dip in the refrigerator for 30 to 45 minutes so that these dip absorbs all flavours.


  • Serve fresh Guacamole dip with corn chips nachos.
  • Also use them as spread for sandwich, of topping for crudité or in wraps too.



Guacamole also pairs extremely well with burgers and can be used instead of mayo. Although you can serve it right away, it tastes best when chilled for at least an hour. The cold temperature of the refrigerator allows the flavor to build and intensify in addition to firming up the texture just enough.

Zucchini corn dalia recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


Zucchini corn dalia recipe

You can replace zucchini with any other veggie of your choice. Add ½ cup more water in case you want porridge like texture in the recipe


  • Broken whole wheat (Dalia) – ½ cup
  • Sweet Corn – 1/4th cup
  • Zucchini cut into small cubes – 1/4th cup
  • Green capsicum cut into small pieces – 1/4th cup
  • Onion finely chopped – 1/4th cup
  • Garlic cloves chopped – 2 no’s
  • Green chili chopped – 1 no
  • Cumin seeds (zeera) – ½ tsp
  • Lime juice – 1 tsp
  • Olive Oil – 2 tsp
  • Salt to taste


  • Soak broken wheat/dalia in warm water for 15 min.
  • Meanwhile wash and cut all vegetables and keep them aside.
  • Drain excess water from dalia using strainer after 10 min.
  • Place deep cooking pot on hot plate and add 1 tsp olive oil.
  • Now add soaked dalia into pan and roast dalia in medium flame for 5-7 minutes.
  • Take out the dalia from pan and keep it aside.
  • Now add 1 tsp of olive oil, add zeera to crackle and finally add garlic chili onions and sauté it for 1 min.
  • Now add yellow zucchini, corn and capsicum and cook for another 1 min on high flame.
  • Add roasted dalia, salt and 1 ½ cup water and salt to taste. Let it come to boil.
  • Now simmer and add 1 tsp lime juice to boost the flavours.
  • Cook for another 7-8 min till dalia is dry.
  • Garnish with coriander and serve with sliced yellow zucchini.
  • Healthy zucchini corn dalia is ready to be served!

Share this guacamole recipe