4 Ingredient Guacamole

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This creamy 4 ingredient guacamole comes together so easily and tastes amazing! Even better, it only takes a couple of minutes to whip up! It’s the perfect appetizer for your next party, or you can make it every day and use it as a dip, a topping, or just eat it straight out of the bowl.

As a girl who’s always willing to pay extra for guac, it’s no secret that I love guacamole. This four-ingredient guacamole recipe is one of my go-to recipes. It’s perfect for when I’m craving guacamole but don’t want to get too fancy or have to run out to the store for ingredients.

A bowl of 4 ingredient guacamole with tortillas and a lime wedge inside.

Why You’ll Love This Recipe

It’s tangy, fresh, and the avocado flavor really shines! I’m not a huge fan of when guacamole has too many add-ins and dilutes the avocado flavor so this version is perfect if you’re the same!
It’s quick and easy to make this guacamole recipe in under 10 minutes. Even faster if you’re quick at mincing the garlic and mashing the avocado but it’s not a race or anything.
It’s a pretty healthy addition to any meal! I love to scoop a big spoonful onto my toast, grilled chicken, or rice bowls. It’s not just for serving at bbqs, game day, or parties! I love serving it alongside my meals for a little extra healthy fats.

Ingredients You’ll Need

Ingredients needed to make 4 ingredient guacamole.

garlic — freshly minced garlic is preferred over storebought pre-minced garlic from a jar. It just tastes better and with only 4 ingredients, you can taste the difference.
salt — I use kosher salt.
lime juice — fresh is best! Bottled lime juice doesn’t have the same bright, fresh flavor that freshly squeezed lime juice has. You can also use a lemon if that’s what you have on hand.
avocados — make sure the avocados are ripe. Give them a squeeze, and if they give, they’re good to go. If they’re firm, you’ll have to wait another day or two. I’m a little picky about my avocados. I almost always get the hass avocados from Mexico sold at Costco or Farm Boy. I’ve tried a few other ones but they just aren’t as good!

How to Make Guacamole with Four Ingredients

Set of two photos showing garlic, lime juice, salt, and avocados added to a bowl.

Mix together the minced garlic, salt, and lime juice in a large bowl.
Add the avocados to the bowl.

Set of two photos showing avocados mashed with a potato masher.

Using the back of a fork or potato masher, mash the avocados until your desired level of consistency is reached.
Taste and add in additional salt or lime juice if necessary.

Overhead view of a bowl of 4 ingredient guacamole with tortilla chips and garlic scattered around.

Recipe Tips and Notes

I personally don’t mash my guacamole all the way! I love having a combination of avocado chunks and creamy mashed avocado.
This guacamole is perfect on burgers like in my avocado burger recipe! I also love serving them with tacos and carnitas. Chili, taquitos, fried ravoili, taco bowls, burrito bowls, and nachos pair wonderfully with this guacamole as well!
Chopped cilantro gives the guacamole a bright herby flavor if you have some on hand.
Diced red onion is a great add in for guacamole as well! Alternatively, a few pinches of onion powder works too!

Overhead view of a bowl of 4 ingredient guacamole with tortilla chips and lime placed on top.

Make Ahead Tips

Meal prep: store guacamole an airtight container for up to 4 days in the fridge. If you are making this ahead of time or you’ve got leftovers (send them my way lol!) keep in mind that avocados tend to oxidize and turn brown. To keep your guacamole green, squeeze a tablespoon of fresh lime or lemon juice on top, then press a piece of plastic wrap directly to the surface of the guacamole, creating a seal and making sure there aren’t any air bubbles underneath. This will help prevent oxidation and keep your guacamole green.
Freezer: guacamole is technically freezer-friendly. I find that if freezing, it’s best to have the guacamole mashed until it has a smooth, pureed texture. The creamy guacamole will thaw better than if you froze chunky gucamole. You can run the guacmole through a food processor to smooth it out if you’d like. Freeze for up to 2 months.

Can you eat brown guacamole?

The color of guacamole can change due to oxidation when the avocado’s flesh is exposed to air, causing it to turn brown. While brown guacamole might not look as appetizing, it is generally safe to eat as long as it hasn’t been sitting out for too long. However, if the guacamole has a strange smell or taste, it’s best to discard it, as it could be spoiled.