The BEST way to serve guacamole! This easy party dip is fabulous with chips but can also be served in tacos or burritos, spread over toast, or served with chicken or steak to keep it low carb.
Heat your outdoor grill to medium-high, and brush the flesh of the avocados and veggies with olive oil.
Grill the avocados face down for about 5 minutes or until they have grill marks. Remove from the grill and allow to cool.
Grill the rest of the veggies (onion, tomato, and jalapeños) directly on the grill or in a grill pan for 2-5 minutes. Remove them from the grill as they are grilled to your satisfaction (the tomatoes will grill much faster and you don't want them to get mushy).
Once everything has cooled to room temperature, dice up the veggies and throw them into a bowl (deseed the jalapeño if you don't want it too spicy).
Scoop out the avocado flesh and add it to the bowl; mash with a fork. I prefer to keep in quite a few chunks.
Add the lime juice and seasoning, mix well.