Go Back

Grilled Guacamole Recipe

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.

Course Appetizer
Cuisine Mexican
Keyword appetizer, avocados, guacamole, party dip


  • 4 avocados cut in half with pits removed
  • olive oil
  • 1 small red onion cut in rings for grilling
  • 2 roma tomatoes cut in half for grilling
  • 1 large jalapeno (optional)
  • juice of 1 large lime
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • salt and pepper to taste


  1. Heat your outdoor grill to medium-high, and brush the flesh of the avocados and veggies with olive oil.

  2. Grill the avocados face down for about 5 minutes or until they have grill marks. Remove from the grill and allow to cool.

  3. Grill the rest of the veggies (onion, tomato, and jalapeƱos) directly on the grill or in a grill pan for 2-5 minutes. Remove them from the grill when they are grilled to your satisfaction (the tomatoes will grill much faster and you don't want them to get mushy).

  4. Once everything has cooled to room temperature, dice up the veggies and throw them into a bowl (deseed the jalapeƱo if you don't want it too spicy).

  5. Scoop out the avocado flesh and add it to the bowl; mash with a fork.

  6. Add the lime juice and seasoning, mix well.

Recipe Notes

  • Everyone prefers their guacamole a little different, so do a few taste tests with your seasoning. This is my favorite part of making guac! I'm usually full by the time it's ready to be served.
  • Cilantro is also a nice addition, but my family doesn't care for it so I leave it out.