How to Make Avocado Dip
To make avocado dip, start by removing the pit and peel from 3 avocados and mashing them with a fork. Then, add the juice of 1 lime, 1/2 teaspoon of salt, and a clove of minced garlic. Next, stir in some chopped onion, minced jalapeño, and chopped tomatoes. Finally, top the dip with chopped cilantro and serve with tortilla chips.
Choose completely ripe avocados. Avocados taste best when they are at their ripe peak. They're too hard to work with when they're underripe, and they lose their good flavor when they're overripe. Make sure you choose avocados that give just a little when you press the skin with your finger. The skin should be deep green in color, with no black spots. If only underripe avocados are available, set them on the counter to ripen for a few days before making dip. Peel and pit the avocados. Take a sharp knife and insert it near the tip of the avocado. Press it in until you reach the pit, and slice all around the pit to divide the avocado into two length-wise halves. Separate the halves, remove the pit, and use a spoon to scoop the avocado meat into a bowl. Repeat with the remaining avocados. If the avocados are ripe, this process should be easy. The skin and pit will fall away from the meat, so you can make quick work of scooping it into the bowl. For less ripe avocados, you may need to use a knife to cut the avocado meat away from the pit. Mash the avocado with lime juice and spices. Pour the lime juice over the avocado. Sprinkle on the salt and garlic. Use a fork or a potato masher to mash the avocado with the lime juice and spices until they are blended. Mash until you achieve the texture you want. Some people like their avocado dip chunky, while others like it smooth. Add extra spices if desired. Try 1/4 teaspoon cayenne pepper and 1/2 teaspoon cumin powder for a spicier dip. Stir in the chopped onion, tomato and pepper. Sprinkle these ingredients into the bowl and use a spoon to combine them with the avocado. Top with chopped cilantro (or leave if out if you don't like the taste). Serve with tortilla chips. Guacamole is typically served with tortilla chips or alongside tacos, burritos and fajitas. Serve with salsa and sour cream if desired. Store extra dip covered in the refrigerator for up to two days. Peel and seed the avocados. Select fresh, ripe avocados from your supermarket. The flesh should indent a little when you press the skin. Insert a sharp knife near the tip of an avocado and push until you hit the pit. Slice around the pit to separate the avocado into halves. Remove the pit and scoop the flesh into a food processing container. Repeat with the remaining avocados. If you have underripe avocados, it's best to wait until they ripen to make this dip. Underripe avocados will not process into a smooth dip. If your avocados are overripe, cut away the brown spots and use only bright green avocado meat in your dip. Process the avocado with the lime juice and yogurt. Squeeze the lime juice into the food processing container and spoon the yogurt on top. Process the mixture until smooth. You can use low-fat yogurt in place of full-fat yogurt if you desire. Or try replacing the yogurt with sour cream for a different flavor. Lemon juice can be used as a substitute for the lime juice. Add the onion, pepper and spices. Place the onion, pepper, salt and garlic in the food processing container. Process the ingredients until everything is smooth and well incorporated into the dip. If you prefer an element of crunch in your dip, you can skip the step of processing these ingredients. Instead, spoon the dip into a bowl and stir in the onion, pepper, salt and garlic separately. For a spicier dip, add 1/4 teaspoon cayenne pepper and 1/2 teaspoon cumin to the mix. Garnish the dip with cilantro and serve. Spoon the dip into a serving dish and sprinkle it with cilantro. Serve with pita chips or crackers. Store extra dip covered in the refrigerator for up to two days. Peel and chop the avocados. Make sure to buy fresh, ripe avocados from your supermarket. The flesh should indent a little when you press the skin. Insert a sharp knife near the tip of an avocado and push until you hit the pit. Slice around the pit to separate the avocado into halves. Remove the pit and scoop the flesh onto a cutting board. Slice the avocado meat into small chunks. Try to keep the avocado meat intact when you scoop it out, so you'll be able to slice it into even chunks. This recipe is easier to make with avocados that are very slightly underripe, since the avocado pieces will hold their shape instead of getting smashed in the dip. Mix the chopped avocado,  chopped mango and tomatoes. After peeling and chopping the mango and tomatoes, place them in a bowl with the avocado. Use a spoon to toss the ingredients together to mix them. Add the lime juice, onions and salt. Squeeze the lime juice over the mixture and sprinkle the chopped green onions and salt on top. Use a spoon to toss the mixture so the avocado, mango and tomatoes get fully coated with lime juice and seasonings. Do not over mix the dip, since the avocado will begin to break down and get smashed if you handle it too much. For a spicier dip, try adding 1/4 teaspoon cayenne pepper and 1/2 teaspoon cumin. Serve with chips or crackers. Mango avocado dip is also delicious with seafood dishes, such as fish tacos. Store leftover dip covered in the refrigerator for up to three days. Select ripe avocados. A good rule of thumb is to use one avocado for every person eating the dip. Add citrus. For every three avocados, use one fresh lime. Or, use a combination of fresh lemons or limes or, in a pinch, the equivalent juice from a substitute like Real Lime. Select the flavoring and additions of choice. You can add flavorings like chipotle pepper, cayenne, paprika, white pepper, and/or other seasoning (i.e. seasoned salt or non-salt mixture like Spike or Mrs. Dash). This is your chance to make the dip seasoned as you like it. Some prefer it unflavoured, the avocados themselves being delicately and deliciously flavoured. Optional other ingredients include: Fresh, sweet finely chopped onions, fresh finely chopped skinned and seeded tomatoes, or fresh cilantro leaves - any combination of these or other ingredients according to your taste. Try different combinations, play around. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ec\/Make-Avocado-Dip-Step-4.jpg\/v4-460px-Make-Avocado-Dip-Step-4.jpg","bigUrl":"\/images\/thumb\/e\/ec\/Make-Avocado-Dip-Step-4.jpg\/aid2053453-v4-728px-Make-Avocado-Dip-Step-4.jpg","smallWidth":460,"smallHeight":312,"bigWidth":"728","bigHeight":"494","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/2.5\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"} Assemble immediately before serving. This is definitely the best way to do it, as it's mighty fresh. Have the other ingredients chopped and ready. Cut limes/lemons in half. When all of the other ingredients are ready, peel the avocados and cut in half by using a sharp knife and going around the pit in a straight line. Take out the large center seed. (one way of removing the pit/seed, is to take a very sharp knife and rap the seed sharply with it, burying the knife just enough to be able to grab hold of and twist the seed, lifting it out.) {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/16\/Make-Avocado-Dip-Step-6.jpg\/v4-460px-Make-Avocado-Dip-Step-6.jpg","bigUrl":"\/images\/thumb\/1\/16\/Make-Avocado-Dip-Step-6.jpg\/aid2053453-v4-728px-Make-Avocado-Dip-Step-6.jpg","smallWidth":460,"smallHeight":312,"bigWidth":"728","bigHeight":"494","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/2.5\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"} Place the avocado halves in a bowl with a large flat surface. Using a fork or a potato masher (the latter being much faster and easier), mash the avocados into a lumpy paste. Add the fresh lime or lime/lemon juice and mix well. Then season as desired (taste first before adding anything, and taste again after each addition). When it's the flavor you want, add the other fresh ingredients. Serve right away for best results.  
Choose completely ripe avocados. Peel and pit the avocados. Mash the avocado with lime juice and spices. Stir in the chopped onion, tomato and pepper. Serve with tortilla chips. Peel and seed the avocados. Process the avocado with the lime juice and yogurt. Add the onion, pepper and spices. Garnish the dip with cilantro and serve. Peel and chop the avocados. Mix the chopped avocado,  chopped mango and tomatoes. Add the lime juice, onions and salt. Serve with chips or crackers. Select ripe avocados. Add citrus. Select the flavoring and additions of choice. Assemble immediately before serving. Place the avocado halves in a bowl with a large flat surface. Add the fresh lime or lime/lemon juice and mix well. Serve right away for best results. 