Creamy, Chunky, and Spicy Guacamole Recipes

Spicy Guacamole
Photo: © Todd Porter & Diane Cu

Up your guacamole game with these variations for every chip dipper. Our guacamole recipes offer texture, heat, and unique ingredients ⁠— from bacon to peas ⁠— for chunky, creamy, smoky, and spicy versions of the avocado appetizer. Please a crowd with one of these fun ways to prepare the ultimate bowl of guacamole.

01 of 09

Bacon Guacamole

13 Epic Guacamole Recipes
TODD PORTER & DIANE CU

It doesn’t get much better than this combination: crispy, salty bacon, and slightly smoky guacamole.

02 of 09

Guacamole with Pistachios

Guacamole with Pistachios

courtesy of Alex Stupak

“My favorite flavor is crunchy,” Alex Stupak says. To add that texture to his excellent, otherwise classic guacamole, he stirs in toasted chopped pistachios, which also contribute a delicious nuttiness.

03 of 09

Avocado-and-Roasted-Tomatillo Salsa

Avocado and Roasted Tomatillo Salsa
© Fredrika Stjärne

With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic, and jalapeño to create a tangy guacamole-like dip that's great with baked tortilla chips.

04 of 09

Creamy Guacamole

Creamy Guacamole

There are no chunks in this superbly smooth guacamole, which uses a little mayonnaise to amp up the creaminess.

05 of 09

Chunky Guacamole with Cumin

Chunky Guacamole with Cumin
© Tina Rupp

Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture.

06 of 09

Spicy Guacamole

Spicy Guacamole
© Todd Porter & Diane Cu

Kick up classic guacamole with a little jalapeno and crushed red chili flakes in this 15-minute dish.

07 of 09

Tomatillo-Poblano Guacamole

Tomatillo-Poblano Guacamole
© Dana Gallagher

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango, or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375°F until curled and crisp.

08 of 09

Spicy Pea Guacamole

Spicy Pea Guacamole
© Con Poulos

Green peas add lovely sweetness to chef Enrique Olvera’s guacamole. He doesn’t use lime juice — he likes to show off the flavor of the avocado — but you can add a squeeze if you prefer.

09 of 09

Guacamole with Charred Jalapeño and Scallions

Guacamole with Charred Jalapeño and Scallions

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.

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