I know what you’re thinking… rosemary and guacamole? But get ready to have a new favorite dip because the combo of garlic, serrano, lime, and rosemary in this creamy guacamole will change your life.

I first had rosemary guacamole when I went to Cabo this summer and took a cooking class at what is now one of my favorite places in the world, Flora Farms. (Side note- if you are ever in Cabo San Lucas, I highly recommend visiting Flora Farms. It’s a beautiful sustainable farm where everything on the menu is from the farm and the food is out of this world.)

We were all a little skeptical about putting rosemary in guac but one bite in and we were all hooked– empty molcajetes all around. Ever since that fateful cooking class, I’ve made this guac countless times and it’s become my favorite guacamole recipe by far. And while rosemary guacamole is delicious any time of year, I’ve found that it’s the perfect easy and festive appetizer to bring to fall and winter get-togethers. It is a guaranteed crowd pleaser that will have everyone thinking you’re a culinary freakin’ genius. You’re welcome.

The best part? All it takes is 6 ingredients and one bowl.

what you need: rosemary guacamole

avocados: did you know…that the #1 ingredient in guacamole is avocados? you’re welcome!
rosemary: i know rosemary can be a pretty strong flavor but in this guac, the flavor is super subtle. somehow the hint of rosemary combined with the serrano and garlic just becomes something so truly magical
serrano pepper: serranos are kind of like spicier jalapeños so you can totally sub them if you can’t find serranos! *fun (and also pretty useful) fact: the main source of heat from chile peppers comes from the ribs, not the seeds! so be sure to remove them if you don’t like spice in your guac.
garlic: confession- whenever I’m cooking for myself and see a recipe that has garlic, 99% of the time I am adding double or triple the amount of garlic the recipe calls for. However, one of the most important lessons we learned in our class was that what makes a good guacamole is the ~balance~ of flavors. Add just enough of each flavor so that they are complimenting the other flavors and not overpowering the entire guacamole. I highly recommend using the recommended one clove initially (even though it feels unnatural) and adjusting at the end to see if you really need more garlic.
lime: the same concept applies to the lime which I never knew but it made such a difference! I was totally guilty of squeezing in a whole lime but lime has a lot of flavor and also is very acidic! too much lime and it will definitely throw your guac off balance so I would definitely start with just squeezing in one wedge of lime and go from there.
salt: salt makes everything better…definitely do not skimp on the salt, nothing is more sad than an under seasoned guacamole. Also pro tip: I like to add the salt in first with the herbs and aromatics vs mixing it in at the end because the abrasion from the salt helps to break everything down in the molcajete.

how to make: rosemary guacamole