Paula Deen Guacamole

Paula Deen guacamole takes 15 minutes and 4 ripe avocados, lime juice and sour cream to make a creamy, chunky dip. This easy no-cook party appetizer fits game day, summer cookouts, potlucks, baby showers and Cinco de Mayo spreads, served with a big bowl of tortilla chips.

Mash the avocados with the lime juice right away, because the acid keeps the green fresh and bright. Wait too long and the flesh browns before the dip ever reaches the table.

Stirring in sour cream is what sets her version apart, since it makes the guacamole richer and softer than the plain avocado kind. Folding the tomatoes in at the very end keeps them in juicy little pieces instead of mashing them into the dip.

Paula Deen Guacamole

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

150

kcal

Mashed avocado, lime and sour cream make a thick, creamy base with a little bite from raw onion. Fresh tomato gets folded in last, so every scoop has juicy, chunky bits.

Ingredients

• 4 ripe avocadoes
  

• Juice of 3 limes
  

• 1/4 cup chopped white onion
  

• 1/4 cup Sour cream
  

• kosher salt and freshly ground black pepper
  

• 2 plum tomatoes
  

• Tortilla chips
  

Directions

• Prep the avocados: Pit and peel the 4 ripe avocados, then drop the flesh into a large bowl. Ripe ones give when you squeeze them gently, so they mash easily.
• Mash the base: Mash the avocados with the juice of 3 limes, 1/4 cup chopped white onion and 1/4 cup sour cream. Add a big pinch of kosher salt and freshly ground black pepper, then stir until it is as smooth or chunky as you like.
• Fold in tomatoes: Chop the 2 plum tomatoes and fold them in gently so they hold their shape. Taste the guacamole, then add more salt or lime if it needs it.
• Serve with chips: Spoon the guacamole into a serving bowl and set it out with tortilla chips. Serve it soon after mixing so the color stays bright green.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO Good Grips nylon potato masher, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep guacamole from turning brown?

Press plastic wrap directly onto the surface so no air touches it. The lime juice in the recipe slows browning too, but the wrap does most of the work.

Can I make this guacamole ahead of time?

You can make it a few hours ahead if it is covered tightly with plastic wrap against the surface. The sour cream helps it hold up a bit, but it tastes best the day you make it.

What can I use instead of sour cream?

Plain Greek yogurt works as a swap and gives the same tangy creaminess. You can also leave it out for a more traditional guacamole, though it will be a little less rich.

How do I pick ripe avocados?

Press one gently in your palm and look for a slight give without any mushy spots. If they are still hard, leave them on the counter for a day or two before you make the dip.

What is the most common mistake with guacamole?

Over-mashing it into a smooth paste is the usual problem, especially after the tomatoes go in. Mash the avocado first, then fold the tomatoes in gently so you keep some texture.