The BEST No-Onion Guacamole You’ve Ever Tasted

This 4 ingredient no-onion guacamole is the BEST dip you’ve ever tasted. It’s versatile, and you’ve probably got almost all the ingredients on hand!

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Dips are kind of a staple in this house. When my husband gets the urge to snack, he usually wants buffalo chicken dip or sausage dip or salsa or pretty much any dip he can get his hands on.

Or this guacamole. We could wipe out an entire bowl of this no-onion guacamole in one sitting with no hesitation.

The most important thing to remember about making the BEST guacamole you’ve ever tasted is this: it is so quick and easy that you should make it literally right before you serve it. If you’re serving it to other people, it’s important to make it right before, because you don”t want your guacamole to turn brown. It’s not a pretty look.

But here’s the thing: even if it’s brown, it still tastes good. So save the leftovers in the refrigerator to eat the next day. As long as you aren’t bothered by your avocados turning brown, you’ll still love this stuff!

This no-onion guacamole is the best for two reasons: (1) it tastes absolutely amazing and (2) it takes less than a handful of ingredients.

The BEST No-Onion Guacamole You’ve Ever Tasted – the Ingredients

Like I said, this guacamole takes less than a handful of ingredients. And, if you’re like me, you keep all of them on hand at all times.

Here’s your handy, quick-reference grocery list:

• 3 avocados (here’s how to tell if your avocados are ripe)
• 1 can (15 oz) original Ro*Tel (use mild for less heat and hot for more)
• True-Lime (real, dehydrated lime that you can keep in your pantry – no more having to buy fresh limes when you need them, or forgetting them and letting them rot in your fridge) – you can also use 1 tablespoon of fresh lime juice
• season salt

Plus:

• whatever you want to serve with your guacamole: chips, veggies straws (my choice), crackers, fresh veggies, etc.

Related: Instant Pot Parmesan Artichoke Dip

How to Tell If Your Avocados Are Ripe

First, gently squeeze your avocado. If it is super firm and hard to the touch, it’s going to need at least 4 days to be ripe and ready to use. If it gives a little, it’s probably ripe and ready to eat now. But if the avocado feels really soft, it’s probably overripe and you don’t want to buy it. If you’re unsure if your avocado is just right or overripe, the key to the answer is the stem! If you flick the stem out of the avocado and it’s bright green underneath, the avocado is good. However, if it’s brown underneath, the avocado is overripe and you don’t want to buy it. 

How to Make the Best No-Onion Guacamole You’ve Ever Tasted

Just a few ingredients and just a few easy steps: 

Slice your avocados in half and scoop the insides into a bowl with a spoon. Discard the pits. Use a potato masher or fork to mash the avocados to your desired consistency. I like mine fairly smooth, so I mash a lot.

Drain the liquid off of the can of Ro*Tel, then add the tomatoes to the bowl of mashed avocado. Sprinkle 1/2 tsp. of True-Lime (or 1 tbsp of fresh lime juice) over the top. Stir to mix the guacamole together.

Add 1/2 tsp of seasoned salt. Stir, and then add seasoned salt a shake at a time until it is seasoned to your preference.

Serve the guacamole immediately. Ideas for dipping: tortilla chips, homemade pita chips, veggie straws, fresh carrots/celery/bell pepper, or crackers. Basically, any savory dipper is going to be great with this avocado no-onion guacamole. 

Related: 3 Ingredient Spicy Sausage Dip

Additions to Jazz Up Your Guacamole:

• garlic – a little minced garlic will add a great zing!
• charred corn – Yum! I love a good corn guac, so this is a great idea.
• crumbled queso fresco – add charred corn + queso fresco, and you’ve got an over-the-top amazing guacamole!
• onions – It’s a no-onion guacamole, so it’s amazing without, but if you like the added spice, toss in some diced onions! 

When you make this No-Onion Guacamole, be sure to post a photo and tag me on Instagram or Facebook! Follow me there to get more great recipes, and subscribe to the blog to have new posts delivered to your inbox in an occasional digest.