Spicy Chipotle Guacamole Dip

This creamy dip packs a flavorful punch with smoky chipotle peppers and fresh, ripe avocados. Perfect for sharing at parties or enjoying as a zesty snack anytime you crave a little heat.

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TIME31 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

4 large avocados 2 limes, halved ¼ cup chopped cilantro leaves 2 chipotle peppers in adobo sauce, chopped, divided salt and ground black pepper to taste ¼ cup seeded and diced jalapeno peppers ½ cup diced tomato

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cutting open the avocados and scooping all the creamy flesh into a big bowl. Use a spoon or a potato masher to mash the avocado until it’s mostly smooth but still has a little texture. Squeeze fresh lime juice over the mashed avocado to keep it bright and tangy. Chop up some cilantro and add it to the bowl along with one chipotle pepper and a bit of the adobo sauce from the can. Season everything with salt and pepper, then give it a good mix. Stir in finely chopped red onion and jalapeños for a nice kick. Finally, fold in some diced tomato gently so it doesn’t get too mushy. Pop the guacamole in the fridge for a bit before serving, and top it with the remaining chipotle pepper and a drizzle of adobo sauce for extra smoky heat.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe avocados for a smooth and creamy texture.
- Adjust the chipotle peppers to control the spice level.
- Add lime juice last to keep the guacamole bright and fresh.

Why you’ll love it

This dip brings together creamy avocados and smoky chipotle peppers for a bold, flavorful experience. It’s easy to make and adds a spicy kick to any snack or meal. Perfect for gatherings or a quick treat.

Serving ideas

Serve with tortilla chips, fresh veggies, or as a topping for tacos and grilled meats. It also works well as a spread for sandwiches or burgers, adding a smoky heat that complements many dishes.

Storage & leftovers

Store leftovers in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Keep refrigerated and consume within two days for the best taste and texture.