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Creamy Guacamole

5 years ago
by
Easy and Very Creamy Guacamole is smooth, rich, and packed with fresh flavour – made with ripe avocados, lime juice, garlic, and just the right touch of salt. I love adding a bit of sour cream or yoghurt for extra creaminess, making it perfect for dipping, spreading, or dolloping onto tacos. It’s quick to whip up, endlessly versatile, and always a guaranteed hit at the table. Simple, satisfying, and seriously good.
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Yield: 8

Creamy Guacamole

guacamole

Creamy guacamole is a staple in my kitchen – smooth, zesty, and just the right amount of heat. I blitz avocado with sour cream, garlic, tomato, red onion, jalapeños, lime juice, and fresh coriander for a dip that’s bold, balanced, and seriously moreish. It’s perfect with corn chips, tacos, or dolloped onto grilled meats. I love how easy it is to make and how quickly it disappears. Whether it’s for entertaining or just a quiet snack, this one never sticks around for long.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 large avocado, flesh only
  • 1/4 cup sour cream
  • 1 tomato, cut into quarters
  • 1 small red onion, cut into quarters
  • 2 cloves garlic
  • 1 tbsp red jalapeno slices
  • Juice of 1/2 lime
  • small bunch fresh coriander

Instructions

  1. Put all ingredients in a food processor, and blitz until well combined.
  2. Serve as a dip or dressing with your favourite tacos, or tortilla chips!

What I Cook With

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 24mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 1g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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© Bry
Cuisine: Mexican / Category: Appetisers
guacamole

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Creamy Guacamole Recipe

guacamole

The Guac I Forgot to Write Down

Some recipes become such a natural part of your kitchen routine that they slip right through the cracks when it comes to writing them up. My Very Creamy Guacamole recipe is one of those sneaky ones. I make it so often I didn’t even realise it had never been properly written down. It’s the guac I blitz up for taco night, for movie snacks, for lazy solo dinners when I just want to dip and not think. It’s quick, ridiculously tasty, and has been on high rotation in my kitchen for years. Honestly, it takes longer to dig out the tortilla chips than it does to make the guacamole.

What makes this guacamole a bit different is the addition of sour cream. Just a spoonful or so, but it makes all the difference. It doesn’t just add creaminess – it balances out the richness of the avocado. It’s a little tweak that turns a regular guac into something smooth, dreamy, and completely moreish. I know it’s not traditional, and I’m not pretending it is. This is just the version I love and make without fail, and now, finally, it has a home on the blog.

The secret to how quick this is? A food processor. I don’t mash, I don’t fuss. I chop everything roughly, chuck it in the processor, and blitz. Done. If you’ve got people coming over, just double the quantities and you’ll have a bowlful ready in less time than it takes to shake up a margarita. And if you’re anything like me, you’ll probably find yourself standing at the bench, scooping it straight out of the bowl with a tortilla chip. Because restraint and guacamole have no place in my kitchen.

guacamole

Quick, Creamy and Crowd-Friendly

The beauty of this guacamole is how ridiculously fast it is. It takes under a minute to make if you’ve got a food processor. Chop, blitz, done. No mashing, no elbow grease. Just clean, creamy deliciousness in record time. And it stores well too – the lime juice keeps it fresh and bright for longer than you’d expect. That’s if it lasts long enough to need storing, which honestly, it rarely does in my house.

It’s a total lifesaver when people pop over unexpectedly. I can whip it up while chatting, pour drinks, and have snacks ready before anyone’s even sat down. It makes you look like you’ve got it all together, even if you’re winging it entirely. And I don’t know about you, but I’m always looking for those little cheats that make entertaining feel less stressful. This is one of them.

And if I haven’t convinced you yet, let me leave you with this: it’s one of the few recipes where people always ask, “What did you put in this?” and then look surprised when I say, “Just avocado, garlic, sour cream, lime, coriander…” Nothing fancy. Just good ingredients and a little blender magic. That’s the kind of recipe that deserves to be written down.

Update from the Future

It’s July, 2025 – more than four years since I first posted this recipe back in February 2021. And you know what? I still make this guacamole exactly the same way – not one single change. It’s become a bit of a signature dish, and honestly, I think I’m slowly building a fan club. Case in point? My sister. The same sister who hates avocados. The same sister who hates guacamole. She is now completely obsessed with this recipe and has even started making it herself. I swear, if that’s not the ultimate compliment, I don’t know what is.

Life looks pretty different these days. I’m back in Australia, living in Adelaide, and my sister’s up in Brisbane. When I left my husband and moved home to Aus, I spent 18 months living in Brisbane. And let me tell you, taco night at my house was a thing. My sister would get genuinely excited! The tacos were good, sure, but it was the guacamole that made her eyes light up. She’d hover in the kitchen while I blitzed it together, always sneaking a taste before I could even get it on the table.

It’s funny how food becomes part of your story like that. This guacamole has been with me through share houses, heartbreak, big moves, and quiet Friday nights. It’s one of those recipes that just sticks. So if you haven’t tried it yet, what are you waiting for?

guacamole

Ingredients Breakdown

This guacamole is all about simple ingredients working in harmony. Start with one large avocado – ripe, creamy, and ready to shine. Add a dollop of sour cream to give everything that smooth, silky texture that makes this dip so moreish. It mellows out the avocado and brings a lovely bit of tang, balancing the richness perfectly. I know it’s not traditional, but I’m not aiming for authenticity here. I’m aiming for delicious, and this combo nails it every time.

Into the mix goes tomato for a little burst of freshness, red onion for a bit of bite, and garlic because it’s garlic and we’re not animals. The red jalapeño slices bring the heat, but you can adjust depending on your mood (or who you’re feeding). Lime juice is essential – it keeps the flavour bright and helps everything stay that perfect guacamole green, even if it sits out a bit longer than planned.

And then we finish with coriander. Now, I know this one can be divisive. Some love it, some hate it. Personally, I’m team coriander all the way – it gives the guac a fresh, vibrant lift that rounds everything out. If it’s not your thing, feel free to swap it or skip it. But this is the exact combination I throw into my food processor every single time, no changes, no fuss. Just quick, creamy guacamole perfection.

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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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