Tangy Dill Pickle Guacamole

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If you ask me, pickles and guacamole are a match made in heaven.

This fun twist on classic guacamole combines creamy avocados with chopped dill pickles for a tangy, unexpected dip that’ll make you wonder why you didn’t try it sooner. The salty, briny pickles add a nice crunch that works really well with the smooth texture of the avocado.

The pickle juice does double duty – it keeps the guacamole fresh and green while adding an extra zip of flavor that regular lime juice just can’t match. A sprinkle of fresh dill ties the whole thing together.

It’s a crowd-favorite appetizer that’s perfect for game days, backyard barbecues, or anytime you want to shake up your regular guacamole routine.

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What Kind of Avocados Should I Use?

Hass avocados are your best bet for making guacamole since they have a rich, creamy texture and reliable flavor. You’ll want to pick avocados that yield slightly when gently squeezed – if they’re too firm, they won’t mash well, and if they’re too soft, they might be brown inside. A good trick is to pop off the small stem at the top of the avocado; if you see green underneath, it’s perfect for using right away. If your avocados are still firm, you can speed up ripening by placing them in a paper bag with a banana or apple for 1-2 days.

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Options for Substitutions

This fun twist on guacamole has some room for substitutions, though some ingredients are must-haves:

• Avocados: These are the star of the show and can’t be substituted – just make sure they’re ripe! If your avocados aren’t quite ready, wait a day or two.
• Pickle juice and pickles: While dill pickles give this recipe its unique flavor, you can use different pickle varieties like garlic or spicy pickles. Just avoid sweet pickles as they’ll change the taste completely.
• Dried dill: Fresh dill works great too! Use about 2 tablespoons of fresh chopped dill instead of the dried version.
• Red pepper flakes: You can swap these with a pinch of cayenne pepper, or finely chopped fresh jalapeño for heat. Skip it altogether if you prefer mild flavors.
• Garlic and onion powder: Fresh minced garlic (1-2 cloves) and finely diced onion (2 tablespoons) can replace the powdered versions for a fresher taste.

Watch Out for These Mistakes While Making

The biggest challenge when making dill pickle guacamole is getting the right texture – mashing your avocados too much will result in a paste-like consistency, so aim for a chunky texture by using a fork to leave some larger pieces intact. Timing is crucial with this recipe, as avocados can quickly turn brown once cut open, so add the pickle juice immediately after mashing to help prevent oxidation and maintain that fresh green color. A common error is not tasting as you go – since pickles and their juice can vary in saltiness, start with less pickle juice and adjust gradually until you reach your desired flavor balance. For the best flavor development, let the guacamole rest in the fridge for 30 minutes before serving, but be sure to press plastic wrap directly onto the surface to prevent browning.

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What to Serve With Dill Pickle Guacamole?

This tangy twist on classic guacamole pairs perfectly with all your favorite dipping vessels! Tortilla chips are the obvious choice, but don’t stop there – try serving it with thick-cut potato chips for extra crunch or fresh veggies like carrots, celery, and cucumber slices for a lighter option. Since this guac has a pickle-forward flavor, it’s also amazing spread on burgers or sandwiches instead of regular mayo or mustard. For a fun party spread, serve it alongside some regular guacamole and let people try both versions with different dippers.

Storage Instructions

Keep Fresh: To keep your dill pickle guacamole from turning brown, press plastic wrap directly onto the surface of the guacamole (no air gaps!) and pop it in the fridge. The pickle juice helps it stay green longer, but it’s best enjoyed within 2 days. If you see any brown spots, just scrape them off – the rest is still good to eat!

Make Ahead: Want to prep this in advance for a party? Make it up to 24 hours before serving. The pickle flavor actually gets better as it sits! Just remember to keep it well-covered with plastic wrap touching the surface to prevent oxidation.

Serve: When you’re ready to serve, give it a quick stir and top with extra chopped pickles and a sprinkle of dill. If you notice any liquid separation, just stir it back together – this is totally normal and won’t affect the taste!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

• 4 medium ripe avocados
• 2 tbsp brine from pickles
• 2/3 cup finely chopped pickles (reserve extra for garnish)
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed red pepper flakes
• 2 tsp dried dill

Step 1: Mash the Avocados

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.

Mash the avocados using a fork or potato masher until you reach your desired level of smoothness or chunkiness.

Step 2: Mix in Flavorings and Pickles

• 2 tbsp brine from pickles
• 2/3 cup finely chopped pickles
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed red pepper flakes
• 2 tsp dried dill

Add the brine from pickles, finely chopped pickles, ground black pepper, garlic powder, onion powder, crushed red pepper flakes, and dried dill to the mashed avocados.

Stir everything together until well combined.

I like to taste at this stage and adjust the amount of brine or seasoning, depending on how tangy or spicy you like your dip.

Step 3: Garnish and Serve

• Extra finely chopped pickles (reserved for garnish)

Transfer the finished dip to a serving bowl.

Garnish with extra chopped pickles for added crunch and a pop of color.

Serve with Fritos or corn chips for dipping.