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Classic guacamole gets a twist with this Creamy Guacamole recipe that is sure to be a hit. Avocados are combined with tomatoes, onion, garlic, dried seasonings, and sour cream for a creamy and smooth version of guacamole. The sour cream also helps keep the guacamole green for longer!
Creamy Guacamole Recipe
By the amount of guacamole recipes that I already have on this site, you’d think that there could not possibly be one more! But yet here we are with this delicious Creamy Guacamole that’s made with sour cream, fresh avocados, and pico de gallo for lots of extra flavor.
Simple to make in one mixing bowl with only a few fresh ingredients + dried seasonings. Serve it the classic way with tortilla chips (who can resist chips + guac?!) or serve it alongside any Mexican food for dinner. We love it as a dip for these Easy Chicken Flautas or as a topping for Crockpot Shredded Chicken Tacos.
- Avocados – Make sure the avocados you are using are ripe! Gently press on the skin and if it is soft, then it’s good to go. If the skin is hard and you’re not able to press on it at all, then it probably needs a few additional days to ripen.
- Sour Cream – I prefer the flavor and texture of the full-fat sour cream.
- Pico de Gallo – You can buy this at the store or make it yourself.
- Garlic Cloves – Use fresh garlic that has been minced or pressed. Or you can use chopped garlic from a jar, or garlic paste from a tube.
- Onion Powder
- Garlic Powder
- Kosher Salt or Sea Salt
If wanted, you can garnish the guacamole with jalapeños, chopped cilantro, and lime wedges or fresh squeezed lime juice. I also like to add some additional pico de gallo on top for serving, just because it looks pretty.
How To Make Guacamole With Sour Cream
Learn how to make homemade creamy guacamole with sour cream and pico de gallo with these two easy steps.
Step One : Mash the avocado chunks and sour cream together inside a mixing bowl.
Step Two : Add the remaining ingredients and stir until it’s combined well. Move the guacamole to a serving bowl if serving right away, or you can cover the bowl tightly with plastic wrap and let it refrigerate for 1-2 hours before serving.
Tips For Success
- Avocado Chunks : Make sure you measure the 2 cups of avocado chunks. So cut and peel the avocado first and then chop it up into larger chunks, then measure the 2 cups that the recipe calls for.
- Pico de Gallo : You can buy this at the store or make Homemade Pico de Gallo. The container of Pico de Gallo might have some liquid pooled up at the bottom, do not use it. Just measure out 1/2 cup and drain it as well as you can before adding it into the mixing bowl. Do not substitute it with salsa or picante sauce!
- Use Ripe Avocados : I recommend using ripe avocados for this recipe. Gently squeeze the avocado and if it gives and you’re able to press on it, then it’s ripe. If it’s hard and you are not able to press on it, then it still needs a few days to ripen. You can also tell by the color of it. If it’s a really dark color then it’s probably ripe, if it’s bright green then it’s probably not ripe yet.
Creamy Guacamole FAQ’s
- How To Cut An Avocado
- To cut an avocado, slice it in half the long ways. From the top to the bottom. Remove the large brown pit in the center. Take each half and slice it in 3 slices, cutting all the way through the skin. Once sliced, peel the skin off each slice and then chop it in 2-3 large chunks. Repeat with remaining avocado.
- How Do I Know If The Avocado Is Ripe?
- I recommend using ripe avocados in this recipe. To check if avocados are ripe, squeeze for firmness. If the avocado is not soft at all, then it’s not ripe. If you squeeze it and it is soft and you’re able to press on it, then it’s good to use. You can also check by removing the stem at the top of the avocado. If it’s brown underneath and easy to remove, then it’s ripe. If it’s harder to remove and a bright green color, then it still needs a couple days to ripen.
- How Do You Keep Guacamole From Turning Brown?
- The sour cream in this creamy guacamole will naturally help it stay greener. So yay!
- To prevent it from turning brown you can try adding some fresh squeezed lime juice to it and mixing it in well. You can also save the large brown pit, and then place the pit inside the guacamole, before storing it in the fridge.
- Even with these tricks, guacamole will still eventually turn brown. I recommend eating it within several hours of making it. It’s much better when fresh!
- Serving Suggestions
- The classic serving suggestion is with tortilla chips. You can’t go wrong with chips & guac. Ever!
- Serve it on top of these Turkey Taco Burrito Bowls. Use it as a dip for these Cheesy Chicken Taquitos. Serve as a topping for Ground Turkey Tacos. A topping for nachos. Try serving it alongside enchiladas or quesadillas.
- I love to serve a trio of dips using this Creamy Guacamole, Pico de Gallo, and Queso Dip. Serve with tortilla chips.
- Variation & Substitution Ideas
- Make It Spicy : This recipe as is, is not spicy at all. It has a kick to it thanks to the onion and cilantro in the pico de gallo. If you prefer a spicier guacamole then add some cayenne red pepper. Garnish it with jalapeño slices, chopped cilantro, hot sauce, etc.
- Make It Healthier : Use plain Greek yogurt instead of sour cream in this recipe.
- Lime Juice : If you like lime juice in your guacamole then add some! It’s best to use freshly squeezed lime juice. I would start at 1 tablespoon and then add more if preferred.
- Can I Make This Ahead of Time?
- Yes you can, but I recommend making it only about 2 hours ahead of time. I prefer a cold guacamole so I always make it 1-2 hours before serving it.
- I do not recommend making it the day before. The guacamole will turn brown and it’s just won’t look as appetizing. It is best eaten within several hours of making it.
More Avocado Recipes You’ll Love
- Fiesta Avocado Salad
- Avocado Dip
- Avocado, Corn, & Tomato Salad
- Cowboy Salsa
- Honey Lime Bean Salsa
- Chicken and Avocado Ranch Burritos
- 2 cups avocado chunks (about 2-3 large avocados)
- 1/4 cup sour cream
- 1/2 cup Pico de Gallo
- 2 cloves garlic
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt or sea salt (or more to taste)
- chopped cilantro, jalapeño, fresh lime juice optional garnishes
- Add the avocado chunks and sour cream into a mixing bowl. Mash with a fork, or potato masher, until creamy and combined.
- Add the Pico de Gallo, garlic, onion powder, garlic powder, and salt. Stir to combine.
- Transfer the guacamole to a serving bowl and garnish with the optional garnishes, if wanted. Serve with tortilla chips. * If you prefer cold guacamole (I do!) then cover the bowl tightly with Saran Wrap, and let it refrigerate for 1-2 hours before serving. * Guacamole will eventually turn brown but the sour cream helps it stay greener for longer. It's best eaten within several hours of making it.