Easy Creamy Guacamole Salsa Recipe

The fresh and natural flavor of ripe avocados, cilantro, garlic, lime juice, sour cream, and spicy salsa shine through in this creamy dip you make in five minutes. Simple and fresh ingredients are all it takes for this salsa guacamole to become one of your family’s favorite dips.

Jump to:

• ❤️ Why you’ll love this recipe
• 🛒 Ingredients
• 🔪Equipment
• 🗒 Instructions
• 🤔 FAQ’s
• 🛑Can I prevent avocados from browning?
• 📚 Related Recipes
• 📝The recipe
• Easy Creamy Guacamole Salsa

❤️ Why you’ll love this recipe

This appetizer dip like our Chunky Avocado Salsa gives you a taste of the heart and soul of real Mexican cooking: creaminess, citrus, and heat.

The guac tempers the spicy heat from the jalapeño peppers in the salsa. It’s so good you’ll want to grab a spoon or some homemade crispy tortilla chips and simply dig in.

You won’t be satisfied with just one bite!

🛒 Ingredients

• Soft ripe avocados with the avocado pits removed to get the smoothest texture.
• Garlic — for the depth of flavor.
• Salsa — the salsa can be homemade or store-bought.
• Sour cream — for a rich and creamy texture.
• Cilantro sprigs — this herb gives salsa and guacamole the distinctive Mexican flavor.
• Garlic Powder — brightens the flavors in the salsa even more.

If you’ve ever made homemade guacamole before then you know how easy it is to make. This creamy Mexican salsa recipe is even easier using ripe avocados and either store-bought salsa or your favorite homemade one.

We like the richness of sour cream in the recipe but feel free to substitute plain Greek yogurt. It will still taste good.

🔪Equipment

• Food processor or blender — perfect for getting just the right of creaminess.
• Sharp knife — the sharper the better for cutting the avocado, garlic, and cilantro.
• Cutting board — a sturdy board to cut on makes the job easier.
• Serving bowl — one large or several works well.
• Air-tight containers – if you’re going to store the dip for enjoyment later or if you have any left over (this is never the case at our house).

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Step one

1. Remove the pits from the avocados and scoop out the flesh from the skin.
2. Put the avocados in a food processor or blender along with the peeled garlic, cilantro, sour cream, and garlic powder.

Step two

1. Process until well combined.
2. This may take several pulses on the processor or blender.

Step three

1. Add in the salsa.
2. Pulse or blend until mixed.

Step four

1. Here you decide if you like the consistency, a bit chunky or . . .
2. If you want it completely smooth pulse or blend a bit more.

Step five

1. When you have your creamy salsa verde at the consistency you like store or. . .
2. Serve it in a large bowl along with your favorite homemade tortilla chips.

🤔 FAQ’s

Here are the most commonly asked questions about this recipe. And if you don’t find the answer to yours here, leave a comment below or email me – I’ll get back to you as soon as I can!

🛑Can I prevent avocados from browning?

Blanching the fruit is the best way to preserve the avocado for a longer period of time without losing flavor and freshness. Here is how:
1. Boil a full pot of water, and fill a bowl with ice cubes.
2. Start a timer and drop one avocado into the boiling water for exactly 10 seconds, then take it out and immediately drop it into the ice bowl.
3. Let the avocado completely cool and then take it out.
4. Repeat for each avocado.
5. Timing is imperative. No more and no less than 10 seconds. Why? If more than 10 the avocado starts to cook. Less than 10 seconds and you won’t kill the enzyme, polyphenol oxidase, which causes the avocado to darken.

Store the marinade in a glass jar with a tight fitting lid in the refrigerator. It will keep for over a week. Discard the marinade that was in contact with the meat.

If you cook the marinade that was in contact with the raw meat for 15 to 20 minutes, you may use it as a basting or serving sauce. Add a bit of butter to it and fresh chopped parsley or cilantro for a flavorful sauce.

The best method for storing your creamy dip is:

1. Place the spicy guacamole salsa in an airtight container packing it down with a spoon.
2. Spray or squeeze lime or lemon juice over the top.
3. Follow by stretching plastic wrap over the top of the container, then push the wrap down to completely cover the guacamole salsa before snapping on the lid.
4. The Guac will keep in the refrigerator for 3 to 5 days.
5. Don’t freeze! This will change the texture of the dip and cause it to become watery.

We add these tips to make sure you have the tastiest appetizer dip you’ve ever tasted.

• Air is the enemy of guacamole. To prevent the browning, either blanch the avocados, serve the dip as soon as possible, or top with a bit of lemon or lime.
• Make sure the avocado is ripe but not overly soft.
• Store-bought salsa works great because the flavors typically have had a chance to meld together. This way you also guarantee the spiciness you like.
• Plain Greek Yogurt works well in place of sour cream although we prefer the richness of the cream.

Instead of using the red tomato salsa, you may use a tomatillo based salsa verde with serrano chiles. This makes a tasty variation. Serve both at your super bowl party, Cinco de Mayo, or outdoor family picnics and gatherings.

📚 Related Recipes

Smokin Hot Italian Avocado Salsa — a chunky salsa dip that has a smoky hot flavor of chipotles.

Baba Ghanoush — a creamy Mediterranean dip made with grilled eggplant.

Baked Goat Cheese Marinara Dip — your favorite marinara sauce blends with creamy goat cheese for a delicious crostini spread.

📝The recipe