As far as dips go? Guacamole is up there in the pantheon of dips. If you can manage to get perfectly ripe avocados, is there really anything else that you want to do with them other than make guacamole?? It's great for chips and dip, all assortments of Mexican and Latin American-inspired food, and I even just like to dunk bread in it or make sandwiches. I usually use a food processor to get the avocados smooth and then pulse in the tomatoes and onions in afterwards. Although you can use a mortar and pestle or just whisk it with a fork for a chunkier variety.
Add avocados, lime juice, garlic, salt, pepper, and paprika to a food processor. Process for 2 whole minutes, or until completely smooth.Make sure to scrape the sides occasionally and to get the avocados as puréed as possible. Taste at this stage as well and make sure that the avocados, lime, and spices are in the correct ratio. Once you add the tomatoes and onions, there's no going back! You can stir in more salt and pepper, but you can't purée again without starting a second batch!
Add tomatoes, onion, and peppers (if using). Pulse 3-5 times, or until barely chopped.The goal is to keep some chunkiness to the guacamole. You're looking to roughly chop them without pulverizing them. So don't overdo it here!
Serve chilled with a dash of paprika sprinkled on top.
Tips, Tricks, & Notes
Guacamole is a great way to prolong the life of your avocados. There is so much citrus in it, that it keeps quite well in the refrigerator and is great to make ahead of time. There is this long held belief sometimes that guacamole will brown if you make it ahead of time. It will slightly on top, particularly if it's exposed to too much air. But I've never really found this to be the case with guacamole. Just stir it and no one will notice! If it really bothers you, just scrape the discolored part on the top off.