Chipotle Guacamole (Copycat)

Chipotle Guacamole (Copycat) made with the authentic Chipotle recipe including lime juice, cilantro, red onions and jalapeños takes guacamole to a new level at home in 15 minutes!

If you want to recreate your Chipotle meal, you can also make my Chipotle Corn Salsa and Chipotle Beef Barbacoa (Copycat). Bring the taste of authentic Mexican guacamole home to make your Mexican buffet loaded with everyone’s favorites!

Chipotle Guacamole (Copycat) Chipotle Guacamole (Copycat)

We’ve all been there—can you picture yourself in line at Chipotle wondering if you should add the side of guacamole to your order? The cost always seems just a bit high but you know that guacamole pairs perfectly with everything on the Chipotle menu. Save yourself the indecision and make this Chipotle guac recipe at home. In a few simple steps you can have guacamole, chips, and that authentic Chipotle experience in the comfort of your own kitchen. You won’t want to eat store bought chips and dip again!

This is the authentic guacamole recipe from Chipotle Mexican Grill. The popular fast casual restaurant released their own recipe to the public. Chipotle guacamole ingredients are listed on their website as well. I can tell you with absolute certainty they did not hold anything back. This easy guacamole recipe lets you skip the cost of the take out guacamole and make this avocado dip at home instead!

How to make Chipotle guacamole?

  1. Cut the avocados in half, scoop out the pits, and put the avocado flesh into a bowl.
  2. Add lime juice, cilantro, red onion, jalapeños, and salt and mash well together
  3. Serve with fresh tortilla chips

How to store guacamole?

Guacamole is best served fresh but if you need to store guacamole in the refrigerator there are a few steps you can take to keep it from turning brown or oxidizing.

  • Seal guacamole with plastic wrap, pressing the plastic firmly onto the surface of the guacamole so that you limit how much air interacts with the top of the guac
  • Sprinkle lime juice on top of the guacamole before covering with plastic wrap
  • Some people swear by putting the avocado pit into the prepared guacamole before covering it with plastic wrap and placing the dip in the refrigerator.
  • Who has leftovers anyway? Just eat all of the avocado goodness and don’t worry about keeping it fresh for another day.

Chipotle Guacamole Ingredients

What to eat with this healthy guacamole?

Chips and guacamole are the traditional combo and making homemade tortilla chips will elevate this snack. Learning how to make Chipotle chips recipe is the key. Their lime tortilla chips have that citrus finish that you can’t get out of a bag. Homemade chips are so much better. The lime and salt combination completely comes through and the creamy guacamole is just divine.

How to make homemade lime tortilla chips just like Chipotle chips

  1. Wet your clean fingers in lime juice and wipe across the tortillas. Let them sit out for five to ten minutes while you make the guacamole.
  2. Cut the tortillas into six even triangles.
  3. Heat your oil to 375 degrees. If you don’t have a thermometer, drop one chip in the oil and if it comes to the surface bubbling the temperature is good. Cook for 20-30 seconds, you aren’t looking for them to brown. Remove with slotted spoon.
  4. Sprinkle salt over them immediately.

You can see the step by step photos on the recipe page here.

Love copycat recipes as much as we do? Great! Check out our Copycat Category of recipes where you’ll find the best dishes from Chipotle, Chick Fil A, Chili’s, Panda Express, Olive Garden, and more!

My most popular Copycat Recipes:

Authentic Chipotle Guacamole Copycat

If you’re thinking of serving up this dip during a party and you’re looking for more party food you definitely need to try some of my super popular dips! Try my Buffalo Chicken DipQueso DipUltimate Bean DipSeven Layer Bean Dip or my crazy popular Cheesy Beef Rotel Dip.

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Chipotle Guacamole (Copycat)

Chipotle Guacamole (Copycat) made with the authentic Chipotle recipe including lime juice, cilantro, red onions and jalapeños takes guacamole to a new level at home in 15 minutes!
Yield 8 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine Mexican
Author Sabrina Snyder


  • 2 large Hass avocados
  • 2 teaspoons lime juice
  • 2 tablespoons cilantro , chopped
  • 1/4 cup red onion , finely chopped
  • 1/2 jalapeño , deveined and finely chopped
  • 1/4 teaspoons kosher salt


  • Cut avocados, remove pit and scoop out and into a bowl.
  • Add lime juice, cilantro, red onion, jalapeno, and salt and mash well together and serve with chips.


Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 251mg | Fiber: 3g | Vitamin A: 90IU | Vitamin C: 6.8mg | Calcium: 6mg | Iron: 0.3mg
Keyword: Chipotle Guacamole Copycat, guacamole

Chipotle Restaurant Guacamole Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. It’s been several years since I last had Chipotle’s guacamole. A friend used to come over every Sunday night on her way home from work with gobs of their guacamole and chips. We ate every last bit as our entire dinner while we watched Sex in the City & The Sopranos.

    I remembered the guac being the best, however I’d forgotten it had red onion! I’ve had so many guacamole dips that had so many ingredients that the avocado was lost. Overloaded with anything is disappointing, but too many onions totally ruins it for me. So over the years I just stuck with a simple avocado, lime juice, cilantro, salt & pepper dip which is also delicious, but to have this recipe in my back pocket is exciting!

    I made this recipe exactly as written except I rinsed the diced onion in a colander under cold water because just cutting it in half burned my eyes! That sucker was hot! I’m so glad I rinsed them because it tamed them enough to make my guacamole perfect–just as the recipe intends.

    Thank you for sharing this recipe. It’s delicious!

    NOTE: I agree that the best way to limit browning while storing is to lay cellophane wrap right on top of the guacamole, lightly patting it down & tucking it in a bit around the edges. The pits don’t keep the part exposed to air from browning. It might keep the inside fresher longer though.

    1. Chips and Guac every night for dinner sounds amazing! Im so glad you enjoy this recipe and yes, onions can be very strong! my eyes water too 🙂

  2. Hi! First of all, you are my new favorite chef! I have been making a lot of your recipes! Thank-you so much! Secondly, Hass avocados aren’t that big here in New Hampshire. I feel as though I may need to use about 8-10 of them in order to make enough for everyone in my family. Can you possibly tell me how to adjust everything else? In other words, how many cups avocado is actually in 2 large Hass?

    1. That’s so sweet of you to say! I’d say that 2 large Hass avocados is about 2 cups of avocado (maybe 4 smaller ones). You can always buy a bunch of small ones and just keep adding as needed. Enjoy!