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Creamy guacamole dip in a white bowl topped with tomatoes, onion, and lime wedges.

Creamy Guacamole

Classic guacamole gets a twist with this Creamy Guacamole recipe that is sure to be a hit. Avocados are combined with tomatoes, onion, jalapeño, cilantro, and sour cream for a creamy and smooth version of guacamole. The sour cream also helps keep the guacamole green for longer! 
Course Appetizer, condiments
Cuisine Mexican
Keyword creamy guacamole, creamy guacamole recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12
Calories 55kcal
Author Jessica - Together as Family


  • 2 cups avocado chunks (about 2-3 large avocados)
  • ¼ cup sour cream
  • ½ 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.


Pico de Gallo : Do not substitute this with picante sauce or salsa, as those things have more liquid in them. Pico de Gallo will have liquid pooled up in the bottom, don't use that. Just measure out ½ cup and drain out as much of the liquid as possible. 
You can buy store bought Pico de Gallo or try my easy homemade Pico de Gallo recipe which is linked in the ingredients above. 
Avocado Tips : Make sure that you use 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. 
Salt : I recommend using kosher salt or sea salt in guacamole. If using regular table salt, then reduce it to ⅛ teaspoon and add from there. You won't need as much if using regular iodized table salt. 
Serving Size/Nutrition Facts : The recipe makes 3 cups of guacamole. The nutrition facts are for 12 servings, with each serving being equal to ¼ cup. 
Garlic : You can use fresh garlic that has been minced or pressed. Chopped garlic from a jar. Garlic paste from the tube. Or, feel free to just add additional garlic powder instead of using fresh. 


Calories: 55kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 118mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg