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Guacamole Dip

This healthy recipe comes from NDSU Extension Service.


  • 4 ripe avocados, peeled and seeded
  • 1/2 tsp. ground cumin
  • 1 ripe medium Roma tomato, seeded and diced
  • 1/2 c. minced sweet white onion
  • 1 to 2 chili peppers, seeded and minced (to taste)
  • 1/2 c. cilantro leaves, chopped
  • 4 Tbsp. fresh lime juice
  • Hot pepper sauce
  • Sea Salt, to taste
  • White pepper, to taste


Note: You can adjust the spiciness of the dip according to the type of pepper you use. Rinse avocados, onion, peppers, and cilantro under cool, running water. Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently; leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired. Serve with sliced veggies or chips.

Makes 8 servings.

Per Serving: about 170 calories, 15 grams (g) of fat, 11 g carbohydrate, 2 g protein, 7 g fiber and 10 mg sodium

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