Southwestern Guacamole Dip Recipe (Avocado Dip)

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth; a little texture is nice.

Stir in the diced tomato and the garlic. If the tomato releases lots of juice, drain it lightly so the dip stays thick.

Sprinkle in the salt, then pour in the lime juice. Mix gently until everything is evenly combined; the lime also helps slow browning.

Cover the bowl with plastic wrap, pressing it close to the surface to reduce air contact. Refrigerate for about 2 hours so the taste rounds out.

Give it a quick stir and taste; add a tiny pinch more salt if needed. Serve with tortilla chips, tacos, or crunchy veggie sticks.