Elevate your guacamole game with this refreshing homemade Pomegranate Guacamole dip! A vibrant twist on the classic, featuring creamy avocados and juicy pomegranate seeds. Perfect for parties and a deliciously unique appetizer that’s sure to impress!
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It wouldn’t be Cinco de Mayo season without a shout-out to good ol’ guacamole. Chunky, smooth, spicy, tangy—I don’t discriminate when it comes time to guac out. And while I’m all for a classic guacamole recipe, I’ve discovered a fruity mix-in that adds a burst of flavor and color to the creamy dip. Enter pomegranate seeds … and their notoriously difficult extraction from the pith that binds them.
Why You’ll Love This Recipe
- Bursting with flavor and freshness, ready to elevate your snacking game.
- Wholesome and nutritious, packed with the goodness of ripe avocados and antioxidant-rich pomegranate arils.
- Ready in 10 minutes.
- Requires just a handful of simple ingredients.
- Serves a crowd (and can easily be doubled).
- Avocadoes: For this festive guacamole with pomegranate arils, you’ll need two avocados. Look for avocados that yield slightly to gentle pressure when squeezed, indicating they are perfectly ripe. If your avocados are not quite ripe, you can speed up the ripening process by placing them in a paper bag with a ripe banana or apple for a day or two.
- Red onion: You’ll want to finely dice the red onion so it’s evenly distributed. Plus, bigger pieces won’t be as pleasant to eat!
- Cilantro: You’re either Team Cilantro, or you hate it! If you’re in the latter camp, you can leave it out. However, I love cilantro: Its distinctive flavor can’t be replaced.
- Lime: For two tablespoons of lime juice, you’ll probably need just one lime. Gently rolling the citrus on a hard surface before juicing will make it easier to squeeze.
- Pomegranate: Adds a burst of juicy sweetness and a delightful crunch. When selecting pomegranates, choose ones that feel heavy for their size, indicating they are full of juicy seeds. Check out my video tutorial for the easiest way to seed a pomegranate.
See the recipe card for full information on ingredients and quantities.
- Prep the avocados. Halve the avocados and remove the pit. To remove the avocado’s pit, you have two options: You can (very carefully!) use the heel of a knife to pierce and pull out the pit or you can gently squeeze the avocado half until the pit loosens and pops out. Use a spoon to scoop out the avocado’s flesh into a bowl.
- Add the other ingredients. To the avocados, add the red onion, cilantro, lime juice and salt and pepper, mashing until you’re satisfied with the consistency. Two forks or a potato masher work well for this.
Pro Tip: Season to taste. After mixing everything together, give your guacamole a taste. Adjust the seasoning to your liking. You might want more onion zing, a touch less salt or an extra squeeze of lime for a tangy kick. Make it yours by fine-tuning the flavors to suit your palate.
- Stir in the pomegranate seeds. Then, serve with chips or crudité!
Store in an airtight container in the fridge for up to 3 days. To prevent the guacamole from browning, make sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to minimize exposure to air. Adding a squeeze of fresh lime juice can help delay browning, too.
The top may still brown a little—just scoop that part off before eating. If you’re making it ahead, wait to add the pomegranate seeds until just before serving to maintain their freshness and crunch.
Frequently Asked Questions
A ripe avocado will have a slight give to it when you squeeze it. If it’s rock hard, it’s not ripe. And if it’s super soft, it’s likely spoiled.
You can sprinkle pomegranate seeds onto yogurt, cottage cheese or oatmeal. I also like adding the seeds to fruit salad and roasted vegetables (like carrots or Brussels sprouts).
This guac is excellent scooped up with chips or raw vegetables (like carrot sticks or cucumber spears). You could also dollop this guac onto tacos, like my spicy shrimp tacos.
To prevent avocados from turning brown, adding acid (like lime juice) will help. You’ll also want to limit air exposure. Storing the guac with a layer of plastic wrap pressed onto the top will help.
- Rotisserie Chicken Taco Dip
- Hot and Creamy Artichoke Dip
- 5-Ingredient Pizza Dip
- Quick Beer Cheese Dip
- Slow Cooker Buffalo Chicken Dip
And for all those looking for other takes on traditional guacamole, don’t miss fan favorites Guacamole Bruschetta and Quinoa Guacamole Salad.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 2 medium ripe avocados
- 1/3 cup diced red onion
- 1/4 cup chopped cilantro
- 2 Tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup pomegranate seeds
- Chips or assorted crudité for serving
Instructions
- Halve and pit the avocados then scoop out the flesh into a large bowl.
- Add the red onion, cilantro, lime juice, salt and pepper to the bowl, mashing the mixture together with two forks until it reaches your desired consistency.
- Stir in the pomegranate seeds then serve the guacamole with chips or assorted crudité.
Kelly’s Notes
- Storage: The guacamole can last in an airtight container in the fridge for up to 3 days. To prevent it from browning, make sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to minimize exposure to air. The top may still brown a little—just scoop that part off before eating. If making ahead, wait to add the pomegranate seeds until just before serving to maintain their freshness and crunch.
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Nutrition
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Recipe by Kelly Senyei of JustaTaste.com.
So good and easy to prepare! Never thought to add pomegranate seeds to it and it just takes up the flavour a notch! Thanks!
So glad you enjoyed it, Helen!
Very tasty. I omitted the Coriander and added some lime zest. Yum!
I’m so glad you enjoyed the recipe, Margaret!
I was a bit skeptical, but this combination is unbelievable! The pomegranates add a pop of sweetness to each bite. And, yes, I went the fast route and bought the pre-packaged seeds. :)
So glad you enjoyed the recipe, Rachel!
Lovely with Beantos white bean chips (no corn!) I used all organic ingredients for best flavour and healthier. I used a good sea salt, no lemon juice was on hand so freshly squeezed orange worked, I added some crushed garlic & cayenne. Pretty!