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We love a good guac, but between homemade and premade, do you know which kind you should be buying? We explore the options:

Homemade

Making guac at home puts you in the driver's seat--chunky or smooth, spicy or mild, plain or fully loaded, the choice is yours! The fresh taste and absence of additives easily offsets a few extra pennies.

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Store Bought

Many refrigerated guacamoles from the deli section or produce aisle contain natural ingredients and tastemuy bueno.(Skip any with ingredients you wouldn't use at home.) These convenient dips get the green-light when you're tight on time.

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It's a tie!

Choose whichever method is most efficient for you, then use it in all kinds of recipes, like these:

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