Frozen Guacamole AND Guacamole Crema

Updated: Feb 22

Ripe avocado's aren't the norm for most of us... We know when we want a big bowl of delicious guacamole we need to plan ahead. Finding ripe = JACKPOT. Typically we bring them home, sit them out to ripe, blink and they're... mushy and brown! Welcome to my life.

Credit: danakayal.epicure.com

So 2 things!

A) Freeze it. In late fall Avocado are plentiful, cheaper, & often ripe. Even in Canada. When I had a my kids living here I'd buy A LOT. Like a bag full. I make up a VAT of Guacamole. I'd freeze it in 1/2 -1 cup portions & then thaw them the day we wanted Mexican (or an hour typically, lol) and it was perfectly delicious.


I served it to guests. Everyone raved. It doesn't brown. Gotta use the Greek Yogurt. Trust me. It's a thing.

  • 2 lg Ripe Avocado

  • Juice of 1 Lime (use our Citrus Press for best results)

  • 2.5-3 Tbsp Guacamole Mix (if I have small Avocado I'd drop to 1.5 - 2 T)

  • 1/3-1/2c Greek Yogurt


B) Work Around! When you just can't get ripe and don't want to wait a few days, try this as a delicious creamy saucy topping for your taco!

  • 1/2 cup Greek Yogurt or Sour Cream

  • 2 Tsp Guacamole Dip Mix

  • Lime Juice - to taste (I used 1/2 a lime in my DIY Greek Yogurt as that is less tart)

Enough water or milk to get a nice thick pouring consistency. Glooping is never appealing!


Happy Growing, Cooking & Eating! đź’ś Dana K

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DANA KAYAL    |    SPICELADY@DANAKAYAL.COM    |    250-681-3262   |    KELOWNA, BC     |    NORTH AMERICA