Skip to main content

Build-Your-Own Guacamole Bar

Build-Your-Own Guacamole Bar

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

What’s more crowd-pleasing than guacamole? Maybe a totally customizable guacamole bar! While it’s perfect for Cinco de Mayo, no matter what type of gathering you’re planning for (or even for just a fun family dinner!) this is a guaranteed win. I’ve been avocado obsessed for a long time now so I personally don’t need an occasion to down a bowl of guacamole, but with a table full of all of the possible mix in’s, you’re sure to please everyone.

tomatoes and onions in bowl

Avocados are high in calories, there’s no doubt, but if there’s a throwdown between highly fatty cheese dip and the good heart fixing omega 3’s in an avocado I think Guac wins!

What goes better with Guacamole than a salty rimmed ice cold margarita? Nothing!

Margarita

To add color and texture, mix in tomatoes, chopped bell peppers, corn, black beans or olives.

If you’re a heat seeker, add extra garlic, diced jalapenos, green chili peppers, poblano peppers, ground cayenne pepper or cumin.

If you love cilantro, go overboard with it because it adds big flavor. Get creative by adding crumbled goat cheese, char-grilled corn, pickled jalapenos, mango salsa.

I’m sure if you’ve ever enjoyed guacamole you probably don’t need a recipe to replicate it but here’s a quick list for inspiration. I like mine super simple, just the essentials. Go crazy, experiment, see what works best for you.

When planning for a crowd I like to count on one avocado per person. I recommend only chopping up a few at a time. It’s easy enough to do as the bowl empties, just add more. You don’t want avocados to sit out too long as they will turn brown and lose their fresh taste. A little squeeze of lime or lemon juice will usually keep them bright and fresh.

guacamole bar spread

Guacamole Bar

Ingredients

Essential

  • 1 medium ripe avocado, mashed
  • juice of 1/2 lime, or to taste
  • pinch salt, to taste

Optional Add-Ins

  • tomatoes
  • onions (red, white, yellow, Vidalia, green, scallions, etc.)
  • garlic
  • cilantro
  • pico de gallo
  • jalapeno peppers (fresh, canned, pickled, etc.)
  • green chili peppers (fresh, canned, fire-roasted, etc.)
  • poblano peppers
  • Serrano peppers
  • bell peppers (any color)
  • ground cayenne pepper
  • red pepper flakes
  • cumin
  • salsa
  • corn (fresh, frozen, char-grilled, etc.)
  • black beans
  • olives
  • cheese (crumbled Cotija, feta, goat, blue, etc.)
  • mango
  • pineapple
  • anything else you love

Serve With

  • sour cream
  • salsa
  • pico de gallo
  • margaritas

Serve On

  • tortilla chips
  • flatbread
  • toasted pita bread
  • baguette slices
  • crackers
  • slices of bell pepper

Method

  • Peel and de-seed the avocado. Scoop out and mash the flesh in a medium bowl.
  • Add the lime juice, salt to taste, and stir to combine.
  • Add as many add-ins, to taste, as desired and stir to combine.
  • Serve with optional ‘serve with’ items (sour cream, etc.) and serve on chips or alternate dippers. Guacamole is best enjoyed fresh.

full guacamole bar

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge