This easy guacamole recipe for two is made with 6 ingredients. It makes a perfect snack while you are cooking, use it as an appetizer or as a topping on burritos, tacos and enchiladas!
Love guacamole? You will love making this small batch creamy avocado dip, perfected by my son Michael. He makes this recipe whenever we are together and I have captured his tips for making a really good guacamole
While tortilla chips are a natural pairing, guacamole I like it as a topping on my favorite shrimp tacos, tex-mex skillet enchiladas and slow-cooker carnitas recipes – each have tips and tricks for making these dishes for two.
Small-batch guacamole ingredients
Since guacamole is a staple at our house, I like to keep ingredients on hand to make a fresh small batch…given it does not keep well in the refrigerator. Here’s what you will need!
- ripe avocados - look for a avocados that are ripe, meaning they have some give to the touch, or if you have a few days, get them still firm and let them ripen in a paper bag until needed.
- red onion - I love sharp red onion in my guacamole. Be sure to finely dice so it will fit on your chip.
- cilantro – use fresh cilantro…there really is no substitute
- lime zest and freshly squeezed lime juice – Fresh lime really makes this guacamole sing. Taste and adjust amount of lime juice. I find I keep adding as I sample the guacamole – so be generous with the amount of lime zest and lime juice you add. You might mention what lemon zest adds. I think people (like me) see lemon and think just juice and without thinking at all about the zest.
- Peppers – I like to use a combination of jalapeno and Anaheim peppers. I remove the seeds and white part out of my peppers but if you like to kick up the level, leave them in (that’s where most of the hot sensation producing oil is).
- coarse sea salt, more to taste
- cumin – adds a rich and hearty, earthy and warm flavor, with an edge of citrus depth to the guacamole.
See recipe card for quantities.
Selecting a ripe avocado
For this Guacamole recipe for two, look for avocados that are ripe, meaning they have some give to the touch, or if you have a few days, get them still firm and let them ripen in a paper bag to speed the process until needed. This America’s Test Kitchen article explains the science behind this fruit ripening strategy.
How to cut and peel an avocado
How many times have you struggled to remove the avocado fruit from the peel and pit? These tips will help.
Slice the Avocado. Grip the avocado on one side. With a large kitchen knife, cut lengthwise around the pit. Gently twist the two halves to open and expose the pit.
Remove the pit. Gently tap the pit with a knife. Use just enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it. Slowly twist the knife to get the pit out.
Now Score. Using a knife, slice the avocado flesh in a cross-hatch pattern, taking care not to cut through the skin of the fruit.
Use a spoon. Hold the scored fruit in your non-knife cutting hand. Spoon the flesh from the skin.
That’s it - Your avocado is ready to use!
How to make guacamole for two
You are not going to believe how easy this is to make! With just a few ingredients and simple steps you will have fresh guacamole ready to eat in under 10 minutes!
First, carefully remove the pit, score and use a spoon to scoop the avacodo into a medium sized bowl. See the instructions and photos above.
Now, Dice the red onion, cilantro, and peppers, then zest and juice the limes.
Add the remaining ingredients, and gently mash with a fork or a potato masher until it reaches your desired consistency – smooth to chunky.
Taste. Adjust seasoning. Taste Again. Keep adjusting seasoning until it is just right – enjoy!
Make ahead guacamole
Homemade guacamole can be made ahead of time and there are a few tips to keep it from turning brown before serving. Once guacamole prepared it should be eaten within 24-48 hours. Sealing the guacamole as tightly as possible with plastic wrap is a great way to keep if from turning dark.
Here are some tips:
- Pat the guacamole down to give it a flat surface.
- Pour a thin but visible layer of lemon/lime juice over the guacamole to form a barrier and keep it from oxidizing.
- Cover the dish with plastic wrap, pushing the wrap, so it is in close contact with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.
How to get Jalapeno off your hands
Have you ever cut a Jalapeno and then felt the burning sensation on your hands? The main way to prevent chili peppers from making your hands burn is to wear gloves when you’re handling them.
If you are like me, you may not have latex gloves in your kitchen pantry, here are some home remedies to remove chili pepper oil from your hands:
- Wash your hands with soapy water. Scrub your hands with dish soap or regular hand soap, place both hands under running water, and then rinse until the pain goes away. Scrubbing your hands with a baking soda paste (mix together baking soda and water to make a paste) can also help if you are still feeling the "burn".
- Rinse in alcohol. Lather your hands in rubbing alcohol or even hand sanitizer and you should be feeling less pain by the time you’re rinsing them off with hot water.
Looking for other appetizer for two ideas? Try these:
These are my favorite dishes to top with guacamole:
Easy Guacamole For Two
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- 2 ripe avocados
- 2 Tablespoons red onion diced
- 2 Tablespoons cilantro finally chopped
- Zest and juice of 1 lime
- ½ small jalapeño diced
- ½ Anaheim pepper diced, optional
- ¼ teaspoon coarse sea salt more to taste
- ¼ teaspoon cumin
- Tortilla chips for serving, optional
- In a large bowl, combine the avocados, onion, cilantro, lime zest and juice, peppers, salt, and cumin. Mash using a potato masher until the ingredients are combined but still a bit chunky. Season to taste.
- Serve with tortilla chips or as a topping for burritos, tacos, or enchiladas.
Your Notes, Tips and Tricks
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.