Copycat Chipotle Guacamole

guacamole and chips on a plate with limes

 The Spruce / Leah Maroney

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 10 to 12 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
110 Calories
10g Fat
6g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 110
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 57mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 5g 17%
Total Sugars 1g
Protein 1g
Vitamin C 9mg 44%
Calcium 10mg 1%
Iron 0mg 2%
Potassium 340mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chipotle's guacamole is perfectly creamy with a nice balance of tangy lime, fresh cilantro, and zippy red onion. It's so good that diners pay extra for it—but there's no need to pay the extra charge when you can enjoy copycat Chipotle guacamole at home.

You'll have this homemade guacamole ready in less than 10 minutes flat. Start with perfectly ripe avocados, mash until smooth, and add a few fresh ingredients to boost the flavor. Enjoy it fresh for best results, and since it's such a quick dish, you can whip it up anytime you like. We like to add a little garlic when we’re in the mood, but it’s perfect without it too.

This recipe makes a big bowl of dip that you can serve with tortilla chips, slather on a vegetarian burrito, or serve on top of a chicken burrito bowl.

"The guacamole came out delicious, but make sure to add salt a small amount at a time to suit your taste. I made mine with a little under 1/2 teaspoon, and it was perfect." —Diana Rattray

Copycat Chipotle Guacamole Tester Image
A Note From Our Recipe Tester


  • 3 ripe avocados

  • 1 tablespoon freshly squeezed lime juice

  • 1/4 cup minced red onion

  • 3 tablespoons fresh cilantro, finely minced

  • 1/2 jalapeño pepper, seeded and minced

  • 1 teaspoon minced garlic, optional

  • 1/4 to 1/2 teaspoon kosher salt, or more to taste

Steps to Make It

  1. Gather the ingredients.

    ingredients for guacamole on a marble board
    The Spruce / Leah Maroney
  2. Cut the avocados in half, remove the flesh from the skin, and dispose of the pits. Add the avocados to a large bowl and toss with the lime juice. Don't skip adding the lime juice in this step, it will help slow down browning.

    avocado halves in a bowl covered in lime juice
     The Spruce / Leah Maroney
  3. Mash the avocados as much as you would like with either a large fork or a potato masher. You can leave it as chunky or mash as smoothly as you would like.

    avocados smashed in a bowl
     The Spruce / Leah Maroney
  4. Add the chopped red onion, cilantro, jalapeño, garlic (if using), and salt to the bowl.

    ingredients for guacamole in a large white bowl
     The Spruce / Leah Maroney
  5. Mix in the chopped vegetables and herbs until well combined. Taste and add more salt as needed.

    guacamole mashed in a large white bowl
     The Spruce / Leah Maroney


  • If you'd like to make a smaller batch you can cut the recipe by half or a third.
  • Use ripe avocados for the smoothest, creamiest guacamole. The fruit should yield slightly when you squeeze it.

Recipe Variations

  • Mash well for a Chipotle-like, creamy consistency. If you like your guacamole chunky, lightly mash or dice one of the avocados instead of mashing.
  • You can make this recipe spicier by adding more jalapeño and including the seeds. Or if you want it to be extra mild, omit the jalapeño altogether.
  • Add any other mix-ins like tomato, black beans, corn, sour cream, cotija cheese, or chipotle peppers can also be added. There are tons of possibilities for different flavors.

How to Store

  • The best way to store the guacamole in the fridge is to put it in a container, smooth the top of the guacamole, and place a piece of plastic wrap directly on top of the guacamole. Smooth it out so that no air is touching the guacamole. This will help prevent it from going brown.
  • Leftover guacamole will keep when stored this way for a day or two. If it does become brown, simply scrape the top of the guacamole off and it will be nice and green underneath.

Is It Okay To Eat Brown Guacamole?

While brown, oxidized guacamole might not look appetizing, it is still safe to eat. It can take on a bitter taste, so many choose to scrape off the brown parts and enjoy the green guacamole underneath. Prepared guacamole will keep for about two days in an airtight container in the fridge.

What are Some Other Dippers to Serve With Guacamole?

There are lots of options besides tortilla chips. Here are some ideas: