I’m a little avocado obsessed, so when I went to a little Latin American Restaurant last year, La Macarena Pupuseria, and the waiter claimed they had the best guacamole ever, I took the bait, hook, line, and sinker. I had to find out what was so special about this reportedly amazing guac. Well, let me just tell you, this was not just guacamole. It was a truly unique, fully loaded avocado dip. My only question is, why did it take me a whole YEAR before I tried to make what turned out to be the BEST avocado dip I’ve ever had in my life, at home?!
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What’s in Loaded avocado dip?
In addition to the usual guacamole ingredients, like avocado, lime, and salt, we’ve got a whole lot more going on in this bowl. It’s guacamole plus a whole lot of other flavors, like sweet pineapple, spicy-tangy sriracha, and a unique surprise–hard-boiled eggs! The sweet pineapple and spicy sriracha were the perfect contrast to the creamy avocado and egg yolk. The egg whites are pretty much flavorless, so they just added extra color, texture, and belly-filling power.
I also added a little red onion to my dip for zing (I don’t remember if that was in the restaurant version) and a handful of fresh cilantro. Red onion can be fairly expensive, so if you don’t want to buy a whole onion just to use a quarter of it for this recipe, you can sub it with a couple of sliced green onions.
How to Serve Loaded Avocado Dip
This dip is best served up with extra crispy tortilla chips and an ice-cold margarita on the side! But I also love to put this guacamole on salads, bowl meals, or as a topper to tacos and burritos.
How to Store Avocado Dip
As with anything avocado, exposure to oxygen will eventually turn the dip brown. To delay this harmless chemical reaction, make sure to press a piece of plastic wrap down over your container of guacamole to block out all air flow, then close up the container with an air-tight lid. The avocado dip will stay good in the fridge for about 3-4 days, depending on the freshness of your ingredients.
Also check out our classic Easy Guacamole Recipe.
Loaded Avocado Dip
Servings 6 (1/2 cup each)Ingredients
- 3 ripe avocados ($2.64)
- 1 8oz. can pineapple chunks, drained ($1.09)
- 1/4 small red onion ($0.20)
- 2 Tbsp Chopped fresh cilantro ($0.09)
- 1 Tbsp sriracha hot sauce ($0.09)
- 1/2 tsp salt ($0.02)
- 3 large hard-boiled eggs ($0.81)
Instructions
- Cut the avocados into chunks and place them in a bowl. Drain the canned pineapple chunks and roughly chop them into smaller pieces. Finely dice the red onion. Chop the cilantro
- Add the pineapple, onion, cilantro, and sriracha to the bowl with the avocado and mash everything together. Add salt to taste, or about 1/2 teaspoon.
- Chop the hard boiled eggs and stir them into the avocado mixture. Taste the dip and adjust the hot sauce or salt if needed. Serve immediately or refrigerate until ready to eat.
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Notes
Nutrition
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How to Make Loaded Avocado Dip – Step by Step Photos
I used three avocados, which made a pretty big batch of guacamole. It should be pretty easy to scale down the ingredients by 1/3 if needed, though. Make sure the avocados are fully ripe (they should give a little when squeezed) or else they won’t mash up well or be nearly as creamy.
Dice the avocado and place them in a bowl. Drain one 8oz. can of pineapple chunks, then give them a rough chop to make smaller pieces (or you can used crushed pineapple). Finely dice 1/4 of a small red onion and chop a couple tablespoons of fresh cilantro. Add the pineapple, onion, cilantro, and 1 Tbsp of sriracha to the bowl with the avocado.
Mash everything together, then add salt to taste (about 1/2 tsp).
Chop three hard-boiled eggs. The eggs help bulk out the dip without adding a lot of cost. Plus, eggs and avocados are like long-lost lovers. They should be together forever and always.
Stir in the chopped egg and you’re ready to go! Sure, this is great with chips, but I’m pretty sure I’ll be stuffing it into a tortilla or pita throughout the week, maybe with some tomato, cucumber, or other ingredients.
It’s definitely the BEST EVER Loaded Avocado Dip. (IMHO) Of course, I added more sriracha for garnish. OF COURSE.
I like to add a can of drained and rinsed garbanzo beans to this recipe and then use it as a filling inside of a warm pita. So tasty!
Can this recipe be doubled by simply doubling all of the ingredients or should there be some adjustments to make a double batch?
Yep, you can just double everything. :)
I just made this minus the sriracha (didn’t have any), but I added bunch of taco seasoning type spices to compensate. I also added some sliced cherry tomatoes, diced red bell pepper, olive oil, lemon and lime. Instead of using it as a dip, I used it as a filling for tacos. I’d bought some sprouted corn tortillas, heated them with some olive oil on a skillet, them filled them with the avocado dip. Very good and very filling.
I just made this and it is absolutely awesome!! Thanks for the recipe! ❤️❤️❤️
Hello, thanks for this recipe, I’ve been trying out a lot of your recipes and they are really great.
The guacamole tasted really good, but the only issue I had was that it turned yellowy brown pretty much right away. Your photos look much more appealing. What do you suggest?
Give it a squeeze of lemon or lime juice and mix it in. I usually use half of a lime and a bit less than a half of a lemon since the lemons are bigger than the limes here. You could also leave the pit of one of the avocados in the bowl and stir occasionally!
I chopped up some fresh pineapple to use in this, also put some cilantro. My husband said it was delicious!
All but one of the non-guacamole lovers in my family loved this recipe! They said it was more like salsa than huac. I used all 20oz of the pineapple tidbits and it was wonderful. Thank you, Thank you!
huac . . . that would be guac short for guacamole. Love predictive text . . . grrr
Will definetly have to make this. Love avacados and love guac! I’m intrigued by the seratcha sauce and eggs– so unsual. Love both though and pineapple and avacado always go great together so will make this soon. Thanks for another great recipe. Oh, and, to the woman who needed low sugar– maybe some roasted tomatoes like cherry tomatoes if you roasted them then cooled them down and added them? Tomatoes have acid and sweet like Beth said but roasting them would bring out the sweetness even more without being too sugary I would think. Hope that helps.
I can get 5 avocados for a dollar at the farmer’s market that I go to every Wednesday, so I’m pretty pumped to make this tomorrow night!
You’re so lucky!! I’d be eating avocados at every meal :)
Oh my goodness!!! I never would have thought that all of those delicious ingredients would go together so beautifully! Totally, amazingly, deliciously yummy!!! The only bad part is that I can eat the whole bowl in one sitting! Thanks for sharing, definitely a new favorite!
Hey there. This recipe looks really interesting but I’m generally not supposed to eat anything with a high sugar content (even fruits). While that seems to be a main component of this recipe, would you recommend any sort of replacement? I like the idea of avocado, eggs, and sriracha, but I can’t think of what would go well that’s not sweet to balance it all out.
Love your site btw. Thanks!
You could do a tomato instead. It has the acidity of the pineapple, with just a little sweetness. Honestly, avocado/egg/sriracha is one of my all-time favorite combos on its own, so even if you just did that (with the red onion) it would still be fantastic! :)
Roasted corn would probably be good too if that isn’t too sweet.
If you can’t have sweet things, I would go with a basic guac recipe. Mash your avocado, add some lemon or lime juice to prevent browning, add a couple cloves of minced garlic, and some hot sauce. You could add the eggs to this if you wanted, but I’m a guacamole purist.
!!! I live in Pittsburgh now, but I used to live in NOLA and you just made me so crave-y for La Macarena! So many good times in that little restaurant.
Pineapple sounds great! This would be good with my favorite chicken tostada recipe
http://www.inallofhersplendor.com/2014/02/27/easy-chicken-tostadas/
Yes! I have two avocados I need to use ASAP and leftover pineapple chucks I didn’t have the heart to throw out. This is perfect!
Geez louise – where do you live that avocados are so cheap? I must move there immediately…
This week ours were on a “big sale”: 4 for $5, as opposed to 2 for $5. Ugh.
I’m in Louisiana and I think they do tend to be a little cheaper here, but $1 each was lower than usual for this area, too. They range anywhere from $1 each to almost $2 each. I think because we’re closer to where they grow, they usually cost less. :)
They were $1 each last week in the Twin Cities last week, too. I’m not sure if anyone has such a good deal on them this week but I’m certainly going to keep my eye out for it. My sister is my co-guacamole loving family member and she also likes hard boiled eggs so I’m going to make this while I’m with my family for Mother’s Day this weekend.
Texan here. Look out! I may just blow your mind with this: our avocados are $0.52/ea. at Wal-Mart. It’s one of the few perks of living in Texas. -:P
So, yes. Proximity plays a huge role in price.
Hi Beth,
Totally off topic…but I thought you might like to know that you and your cookbook have been featured in the Calgary Herald this past week.
So you’re getting pretty famous!!!
Don’t pop any buttons off your blouse now
Hahhah, awesome! Thanks! ;)
Holy cow, I saw this recipe right before I went grocery shopping and am currently scarfing down the entire bowl! SO GOOD!!!
Everything I like, too! Yum!
This is so different from any avocado dip I’ve ever had! SUPER intriguing. I’m definitely going to give it a shot soon!
Yum!! This looks awesome…I love pineapple with avocado.
Oh my effing god! Sorry but this is amazing! Hard boiled eggs? Omg yes!!!