Kicking regular guacamole up a notch by adding in CHEESE!! Still only 129 calories per serving, it’s a perfect snack for Cinco de Mayo!
This recipe changed my mind about guacamole. I’ve tried to like avocados for years, but I never could—until I discovered this cheesy twist. Adding sharp cheddar makes the flavors pop and gives the guacamole a creamy, savory dimension that won me over.
I adapted this idea from Chrissy Teigen’s Cravings cookbook, and the result is delightful: a simple, flavorful guacamole with cheese that still clocks in at about 129 calories per serving. It’s an easy party dip and perfect for Cinco de Mayo.
CHEESY GUACAMOLE
129 calories per serving
Before we start, here are quick tips for selecting and storing avocados so your guacamole turns out perfect.
What to look for when selecting an avocado
- Choose ripe avocados for immediate use—these are darker, almost black. If you need them later, pick greener, firmer fruit.
- Gently press to check ripeness. A ripe avocado yields slightly to pressure without feeling mushy. Avoid very soft or overly indented fruit.
- Inspect the skin for large indents (bruises) and remove the stem: green means good, brown indicates overripe, and black or very dark often signals spoilage.
How to store avocados
- Ripen unripe avocados on the counter for 4–5 days, or speed ripening by placing them in a paper bag with a banana or apple for 2–3 days.
- Store ripe avocados whole in the refrigerator for up to 3 days to slow further ripening.
- To store a halved avocado, leave the pit in, brush or squeeze with lemon or lime juice, then wrap tightly or place in an airtight container; use within about 24 hours.
How to make the guacamole
Prep the chopped ingredients first. Roughly chop ½ of a medium red onion. Remove the seeds and ribs from ½ jalapeño and finely mince it. Mince 2 cloves of garlic. Remove seeds and dice 2 roma (plum) tomatoes. Chop ¼ cup fresh cilantro leaves. Combine these chopped ingredients in a large bowl with 1 cup grated sharp cheddar cheese and 1½ tablespoons of lime juice.
In a separate bowl, halve and pit 3 ripe avocados and scoop out the flesh. Add the remaining 1½ tablespoons lime juice, ½ teaspoon cayenne pepper, ½ teaspoon ground cumin, and ½ teaspoon kosher salt. Mash to your preferred consistency with a potato masher.
Fold the mashed avocado into the bowl with the chopped ingredients and cheese. To help prevent browning, you can press the avocado pits gently into the surface and cover the dip directly with plastic wrap. Refrigerate for at least 1 hour to allow flavors to meld before serving.
Serve with sturdy tortilla chips; if you keep the guacamole chunky, choose a sturdier chip to scoop easily. This cheesy guacamole also works beautifully on tostadas and alongside restaurant-style salsa.
Cheesy Guacamole
- Author: Caitlin
- Prep Time: 1 hour 10 mins
- Total Time: 1 hour 10 mins
- Yield: 1 batch of guacamole (10 servings)
- Category: Appetizer
- Method: Mixed
- Cuisine: Mexican
- Diet: Low Calorie
Description
Kicking regular guacamole up a notch by adding in CHEESE! Still only 129 calories per serving. It’s a perfect snack for Cinco de Mayo.
Ingredients
- ½ medium red onion
- ½ jalapeño pepper, seeds and ribs removed
- 2 cloves garlic
- 2 roma (plum) tomatoes
- ¼ cup fresh cilantro leaves
- 1 cup grated sharp cheddar cheese
- 3 tablespoons fresh lime juice (about 1½ limes)
- 3 ripe avocados
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
Instructions
- Roughly chop ½ medium red onion. Remove seeds and ribs and mince ½ jalapeño. Mince 2 cloves of garlic. Remove seeds and dice 2 plum tomatoes. Chop ¼ cup cilantro.
- Combine chopped ingredients in a large bowl with 1 cup grated sharp cheddar and 1½ tablespoons lime juice.
- In a separate bowl, halve and pit 3 avocados, scoop the flesh into the bowl, and add the remaining 1½ tablespoons lime juice, ½ teaspoon cayenne, ½ teaspoon cumin, and ½ teaspoon kosher salt. Mash to desired consistency.
- Fold the mashed avocado into the bowl with the chopped mixture and cheese.
- To help prevent browning, press the avocado pits gently into the surface and cover the dip directly with plastic wrap.
- Refrigerate for at least 1 hour before serving to let flavors meld.
- Enjoy!
Notes
See the notes above for tips on choosing and storing avocados. This guacamole is great with sturdy tortilla chips, on tostadas, or as a flavorful side for Mexican-inspired meals.
Recipe adapted from Chrissy Teigen’s Cravings cookbook.
What do you think? Did this recipe make the cut or crumble? Leave a comment below with any tweaks or tips you tried.
PS: I included an original photo next to an updated image to show how photography can improve over time. Thanks to photography resources that inspired the update.
