Guacamole Three Ways: Lump Crab, Queso Fresco, Pomegranate

Guacamole & Dips

There is no Nutrition Label for this recipe yet.


  • 2 ripe Avocados From Mexico pitted, peeled and mashed
  • 2 tbsp white onion finely chopped
  • 1 serrano chile minced seeding optional
  • 1 tbsp cilantro leaves roughly chopped
  • 3 tbsp lime juice freshly squeezed
  • 1 tsp salt
  • 3/4 cup Pomegranate seeds about 1 pomegranate
  • 2 cups jicama or cucumber sticks peeled
  • 3/4 cup queso fresco
  • 1 bag chicharrones or fried pork rinds
  • 8 oz lump crabmeat
  • 1 tbsp mayonnaise
  • 2 tbsp lime juice freshly squeezed
  • 1/2 tsp lime zest grated
  • 1 tbsp fresh chives chopped


  1. To prepare guacamole: In bowl, combine avocados, onion, chile, cilantro, lime juice and salt; mix gently.
  2. To prepare Pomegranate Guacamole: Combine guacamole with pomegranate seeds. Use jicama or cucumber instead of tortilla chips.
  3. To prepare Queso Fresco Guacamole: Combine guacamole with queso fresco; garnish with crumbled chicharrones instead of tortilla chips.
  4. To prepare Lump Crab Guacamole: Combine crabmeat, mayonnaise, lime juice, lime zest, chives, parsley, bell pepper, salt, pepper and tortilla chips.
  5. Spoon mixture over guacamole.
There is no Nutrition Label for this recipe yet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!