Mondy-Lou Guacamole


Deliciously fresh guacamole dip made from ripe avocados always impresses the guests at potluck parties.  This recipe is no exception and comes courtesy of my brother and sister in law from San Jose, so you can call it an authentic Californian dip.

One of the fun things about making any guacamole recipe is that you really can’t go wrong with experimentation and exploration…so add new spices, increase or decrease ingredients to make it more salty, sweet, tangy, or zingy! Whatever you don’t end up eating will store in the fridge for 3-5 days.


10 ripe avocadoes (ripe when the avocado has “give” when you gently squeeze it)
Salt to your taste buds (sea salt is the preferred taste enhancer compared to iodized salt)
4-10 garlic cloves to your taste buds
2-4 lemons
2-3 tomatoes cubed


1.  Peel & seed all avocadoes into a large mixing bowl.
2. Mince the garlic and add to the avocadoes.
3. Add salt and lemon juice.
4. Mash with a mash potatoe masher.
5. Chop the tomatoes and gently fold into the guacamole!



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  1. I make this every week and just leave it in the fridge to eat as a snack with corn chips or toasted bread. It’s awesome and it’s good for you!

    Posted by James | July 21, 2009, 11:33 pm
  2. How long does the guacamole last in the fridge?

    Posted by Beatrice Lee | July 27, 2009, 12:58 am