Dreamy guacamole

    40 min

    This recipe is a twist from the traditional avocado dip. Cream cheese and soured cream is added to give this guacamole a super-creamy finish. Serve as a dip, spread or sandwich filler.

    162 people made this

    Serves: 16 

    • 3 ripe avocados, peeled, pitted and diced
    • 1 tablespoon soured cream
    • 175g cream cheese, softened
    • 2 tablespoons salsa
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1 pinch garlic salt
    • 1 pinch onion powder

    Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. In a small bowl, mix together the avocados, soured cream, cream cheese and salsa. Blend to desired consistency.
    2. In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the fridge 1/2 hour before serving.

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    Average global rating:

    Reviews in English (135)


    Very easy and good. Quite a few friends and relatives who have never tried guacamole before said that they really liked this recipe. The nice thing about this recipe is you can really fudge on the amounts of any of the ingredients. If you dont have enough of something, dont worry about it. My only tip (that I learned the hard way) is to select ripe to over-ripe avocados. If you get a bright green (fresh) avocado, it is not soft enough to blend. Save those for your salads and other recipes that call for sliced avocados. You can squeeze the avocados in the grocery store, the softer, the better. They're usually a little black on the outside too.  -  26 May 2003  (Review from Allrecipes US | Canada)


    Finally - somebody's gotten it right! If you've ever been to a real Mexican restaurant in Texas - this is the way you get your guacamole. It's always so frustrating ordering guacamole for my fajitas here in New England. I end up getting half crushed avocados with lemon, onions and tomatoes. Guacamole isn't guacamole unless it's made with cream cheese. This would complement any taco, chalupa or carne asada fajita!!  -  25 Aug 2002  (Review from Allrecipes US | Canada)


    If I could give this more than five stars I would. I have made this time and time again and there is never a speck of it left AND always double it...at least. I have added a few things. I add about a 1/2 cup chopped red onion, the zest and juice of 1 lime, 8-10 cloves of garlic-chopped and about a half of a bunch of cilantro..chopped. I think the lime juice helps in slowing down the avacodos from turning brown in addition to adding great flavor. Even people who turn there nose up to guacamole love this! Thanks Juli for sharing a wonderfull recipe!!!  -  06 Jul 2005  (Review from Allrecipes US | Canada)