August 26, 2014

Quick and Easy Chunky Guacamole

An unbelievably easy and inexpensive semi-homemade guacamole recipe.

I have a major love affair going on with guacamole right now. Actually, it’s been going on for over a year. I thought I was pregnant. Twice. Mom, I’m not. You can get up off the floor. My friend Mary got me hooked on those vacuum-sealed packs you can get in the deli section at the grocery store.

No lie. I pack it with tortilla chips for lunch, I use it instead of mayo on sandwiches, I put it on burgers, I have it with my omelets, etc. When you have it ready to go in the fridge you’ll be amazed how often you’ll use it.

So when my friends over at Kroger wanted to send me their PeakFection™ guacamole and red salsa to try, I was thrilled! Especially when I read how they harvest the fresh vegetables at their peak and use a special cold water, high-pressure process to preserve them naturally at the peak of perfection with no artificial ingredients. And lemme tell y'all, you can taste the difference.

And speaking of, have you seen the price of avocados lately? It costs me like $15 to make a batch of homemade guacamole these days. That’s a lot of money for one little dip.

So guess what I figured out? While I’m completely satisfied with the prepared grocery store packs for my own use, when I’m having guests over, I like to have homemade stuff out. So I cheat and use the prepared stuff as a base. I buy one pack for like four bucks and just one avocado (instead of 40’leven) and rock out a semi-homemade guacamole that’s chunky and fresh.

Unbelievably easy and inexpensive semi-homemade guacamole that uses only one avocado - the only way I make it now!

Quick & Easy Chunky Guacamole
1 8-oz. package PeakFection™ guacamole
1 avocado, peel and pit removed
3/4 cup chopped red onion
1 teaspoon minced garlic
A dash of garlic powder
1/8 teaspoon salt (or to taste)
1/4 cup chopped cilantro (optional)
Sometimes I add diced tomatoes too

Cut avocado into small chunks (about 1/2 inch in size). Gently combine avocado, prepared guacamole and remaining ingredients in a medium bowl. Cover tightly and refrigerate until ready to serve. Tip: Don’t just wrap your bowl in plastic wrap or put a lid on it. Place plastic wrap directly on the surface of the guacamole to seal it so no air can get to it.

This blog post and recipe are sponsored by Kroger®. As always, all opinions are my own.


Keep up with my latest shenanigans by following South Your Mouth!


  1. What keeps the guacamole from turning brown?

  2. Eating it? This is just like any other guacamole so it will eventually turn brown after it sits out a while.

  3. After making the guacamole I bury the "pit" in it from the avocado that you used in making the recipe. It always keeps my guacamole from turning brown but also be sure to cover it with either an air tight lid or plastic wrap and keep it in the refrigerator Adding a little "lime juice" to the recipe also helps prevent the browning. --- Avocados, apples, potatoes, etc. contain phenolic compounds and enzymes that, when exposed to oxygen, will produce a brown-black pigment. Always remember that the guacamole needs a barrier between it and the oxygen in the room.


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy