One night, I was talking on the phone with my sister and I was describing the best guacamole I had made to date.  It was awesome and I was talking on the phone with my sister (who is super awesome).  My night was going well.  As I was describing to her how incredible it tasted, she asked, “Did you add cream cheese to it?”

I was lost.  Why did it matter if I added cream cheese to it?  ”No,”  I replied, somewhat hesitantly.  ”Oh,” she sounded disappointed, “It makes it way better.”

Whaaaat?  My awesome guacamole could have been even better?!  I immediately went out and bought some cream cheese to add to my next batch of guacamole.  I was kicking myself for not asking her about guac sooner.  She was totally right.  It was even better and I’ve never made guacamole without cream cheese since.


Active Time: 5 minutes

Yield: 2 cups guacamole

The best guacamole this side of the Mississippi (and probably the other side too).


  • 3 large avocados
  • 1/4 cup cream cheese (low fat/fat free is fine)
  • 1 medium tomato (I used roma)
  • 1 jalapeño
  • 2 tbsp chopped cilantro
  • Juice of ½ lemon (about 1 Tbsp)
  • Garlic powder to taste (1/2 tsp)


  1. Mash up the avocado.
  2. Add the cream cheese and blend well.
  3. Chop the tomato and jalapeño.
  4. Add the tomato, jalapeño, and cilantro to the avocado mixture.
  5. Add in the lemon juice.
  6. Add the garlic powder to taste.
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