Let’s be honest—guacamole is already a classic, crowd-pleasing dip. But this chunky guacamole? It’s next-level.

I love dips. They’re addictive, delicious, and simple to make. Plus, they’re perfect for any gathering. Whether it’s game day, a casual get-together, or just a snack craving, this guacamole will steal the show. With the Super Bowl just around the corner, this should absolutely be on your table!

Here’s why you’ll love it:

• It tastes like the kind of guacamole you’d find at your favorite restaurant—fresh, flavorful, and just right.
• It doesn’t require a ton of ingredients, but the right mix of herbs and spices makes all the difference.
• Serve it with your favorite type of chips or even veggie sticks, and watch it disappear.

For this recipe, I used just a handful of ingredients: ripe avocados, red onion, chopped fresh parsley, garlic powder, cayenne pepper, salt, black pepper, olive oil, and a squeeze of lime juice. The combination is simple yet winning.

I am not a big fan of cilantro, but if you love cilantro you can most definitely replace parsley with it.

Anyway, even my kids loved it, which is a big deal! My oldest one has been always a bit picky food eater so when he said it was good, I trusted his judgment. To be perfectly honest, I wouldn’t change a thing about this recipe—it’s that good. Give it a try, and you’ll see what I mean.

If you decide to give my chunky Guacamole a try, I’d love to hear what you think! Let me know how you like it or how you make it your own. Please find me on Social Media under @Sandra’s Easy Cooking

Here are some Dip Recipes you might like:

• Southwestern-Inspired Guacamole

• Artichoke and Cannellini Beans Hummus

• Taco Style Cream Cheese Dip

• No Bake Buffalo Chicken Dip

Yield: SERVES 4

Chunky Guacamole

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This recipe makes 4–6 servings, depending on portion sizes and what it’s served with (chips, veggies, etc.). It’s perfect for a small gathering or family snack!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 3 ripe avocados, halved, pitted, and peeled
• 1/4 cup red onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper, adjust to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Juice of 1 lime, about 2 tablespoons

Optional Toppings

• Chopped fresh parsley
• Diced tomatoes
• Crumbled cotija cheese

Instructions

Prep the Avocados

• Place the peeled avocados in a mixing bowl. Use a fork to mash them lightly, leaving plenty of chunks for that “chunky” texture.

Add the Flavor

• Stir in the red onion, chopped fresh parsley (or cilantro), garlic powder, cayenne pepper, salt, and black pepper.
  

Finish with Lime and Oil

• Drizzle the olive oil over the guacamole and squeeze in the lime juice. Gently mix until everything is well combined.

Taste and Adjust

• Taste the guacamole and adjust the seasonings as needed. You can add more salt, lime juice, or cayenne if desired.
  

Serve

• Transfer the guacamole to a serving bowl. If using optional toppings, sprinkle them on top.
• Serve immediately with tortilla chips, pita chips, or veggie sticks.

Notes

• To keep your guacamole from browning, press a piece of plastic wrap directly against the surface and refrigerate until ready to serve.
• This recipe is simple, quick, and guaranteed to be a hit!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 294Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 1mgSodium: 349mgCarbohydrates: 17gFiber: 11gSugar: 3gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Who doesn’t love pizza? But let’s take it up a notch—think SKILLET DEEP DISH PIZZA.

This was such a hit at my house that I had to share it on my blog!

While pizza dough basics only require flour, warm water, salt, a bit of sugar, and yeast, I like adding lukewarm milk for an extra-soft crust.

You can skip the milk, of course, and use water, but ever since I started adding milk, everyone loves the taste and texture even more.

What kind of milk?

For the best results, I recommend whole (cow’s) milk. It’s my go-to for any dough, but remember, milk is optional if you prefer water.

What kind of flour?

I use all-purpose or bread flour. All-purpose is great for most pizzas, but bread flour adds a nice chew, and “00” flour (often used in Europe) gives a fine texture and excellent stretch. In the U.S., most people have all-purpose, bread, or cake flour. If you come across “00” flour, it’s finely ground and ideal for pizza.

Do you use oil?

Yes! I add about 2 tablespoons of good-quality olive oil to the dough, and I coat it well before letting it rise.

How long to rise:

I raise it for about an hour or two, depending on when I want to make my pizza.

+ For a slow rise, make the dough the night before, cover it, and refrigerate. Or, let it rise at room temperature for an hour, then refrigerate.

Just remember to bring it back to room temperature before shaping—it helps the yeast become active again, giving the dough a good rise.

Making pizza in a skillet creates a deep-dish-like texture with the perfect balance of toppings to the crust. I’m a fan of thick crust, and this might be one of my favorite pizzas I’ve made!

Be sure to use an oven-safe skillet. If it’s not nonstick, parchment paper can help prevent sticking. Give it a try and let me know what you think!

RECIPES SIMILAR TO SKILLET DEEP DISH PIZZA:

Oval Pizza Boats

Pepperoni and Burrata Pizza with Pesto

Mini Biscuit Pizzas

Feel free to use whatever you like for toppings! I used marinara sauce, shredded mozzarella, Italian salami, and a bit of green bell pepper for a touch of sweetness—that’s just what I had on hand. But my all-time favorite is ham and mushrooms.

It brings back childhood memories, as homemade sheet-pan pizza was a staple for every celebration, from birthdays to New Year’s Eve, and ham and mushroom was always the classic choice for us.

If you make this skillet deep dish pizza or anything else, please, tag me on social media so I can see your creations. Thanks for your support!

Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Oven Safe Skillets:

Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

Meyer 6pc Stackable Set with Universal Lids

Yield: 2 Pizzas

Skillet Deep Dish Pizza

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Prep Time 15 minutes

Cook Time 25 minutes

Additional Waiting Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

Pizza Dough:

• 5 cups all-purpose flour
• 2 tsp salt
• 1 cup lukewarm water
• 1 cup lukewarm whole milk
• 1 tbsp. active dry yeast (use dry yeast according to packet details)
• 1/2 tbsp. sugar
• 1 tablespoon olive oil

Topping for 2 pizzas;

• 1 tbsp Olive oil
• 1/2 cup Marinara Sauce
• 2 cups Mozzarella shredded
• 14 pound Italian Salami (calabrese)
• 1/2 Green pepper, diced
• 1 teaspoon Basil & Oregano, dried mix from my herb garden.

Instructions

PIZZA DOUGH

1. Add lukewarm water, yeast, and sugar in a small bowl. Allow yeast to bloom.
2. Add AP flour and salt to a stand mixer with a kneading attachment if you do not have one, use a large mixing bowl.
   Once yeat bloomed, pour it over the flour, then start mixing while pouring 1 cup of warm milk.
3. Let the mixer knead it for approximately 5 minutes or until the dough is smooth in texture but still soft and just a bit sticky.
4. Again you can do this with your hands.
5. Cover and let it rise for one hour. The dough will almost double in size.
6. I use one pound of dough per oven-safe skillet. If yours is a smaller skillet use less, if larger use more. For 11 inch or 12 inch skillet I use about 450g or approx 1 lbs. So you can easily make two skillet pizzas.
   

Skillet Pizza:

1. Oil the skillet, stretch the dough from one end to the other, and add sauce, cheese, and whatever topping you prefer. You can make two skillet pizzas with this dough.
2. Now that we put it together let it stand at room temp for 15 to 20 minutes.
3. Preheat oven to 400F (200C) and bake between 24 and 26 minutes. This depends on your skillet and oven as well. DO CHECK pizza after 22 minutes and see if it needs more or less time.

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 522Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 1021mgCarbohydrates: 88gFiber: 4gSugar: 5gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

When it comes to creating the perfect appetizer, simplicity often reigns supreme. This recipe was initially intended as a Three-Ingredient No Bake Buffalo Chicken Dip. 

However, to ensure transparency and avoid any potential backlash on social media, let’s be honest: we will be incorporating more than just three ingredients.

While it is certainly possible to stick to a minimalist approach, enhancing the flavor profile with a few additional ingredients transforms this dip into something truly exceptional. 

With the Thanksgiving season approaching, feel free to repurpose any leftover turkey if you wish. For this recipe,  at first, I opted for store-bought rotisserie chicken, making it an ideal choice for our football party gatherings, but making your own is so much better.

I used chicken breast which was juicy and flavorful after it was cooked. I loved it so much more, but you be the judge. Getting store-bought rotisserie chicken is an amazing alternative which I would probably do more often.

As a dip enthusiast, I must admit that my lack of self-control around dips can be dangerous, I can’t really resist it. 

Fortunately, this buffalo chicken dip is a no-bake, allowing you to prepare it in advance and store it in the refrigerator for up to three days—if it lasts that long! In my household, dishes like this tend to disappear rather quickly.

If you share my passion for culinary experimentation, consider adding ingredients like corn, black beans, jalapeños, or sweet peppers.

Alternatively, you could create mini pepper boats stuffed with this tasty No Bake Buffalo Chicken Dip for a keto-friendly twist, or serve it with carrots and celery for a healthier option.

I am also going to post a baked version stick around. I will announce it on my social media when it is posted. Get ready to impress your guests with this flavorful dip perfect for any occasion!

Recipes you might like:

Taco Style Cream Cheese Dip

Easy Crispy Feta Roll

Biscuit and Mozzarella Skillet Bites

Let me know when you make this super Easy Buffalo Chicken Dip. Please, tag me on social media so I can see your creation.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Sandra’s Amazon Store

• Ninja Air Fryer Pro 4-in-1 with 5 QT Capacity
• Dipping Bowls with Lids, Ceramic Condiment Sauce Cups, 4.7 oz Dipping Sauce Bowls/Dishes for Charcuterie

Yield: SERVES 4 TO 5

No Bake Buffalo Chicken Dip

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When it comes to creating the perfect appetizer, simplicity often reigns supreme. This recipe for No Bake Buffalo Chicken Dip is tasty, easy, and perfect for any party.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

Chicken

• 1 whole chicken breast (two halves)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/2 cup chicken bone broth

Additional ingredinets:

• 1 cream cheese, room temp.
• 2 tablespoons sour cream
• 1/4 cup buffalo sauce

Garnish:

• Green (spring) onion

Instructions

Chicken:

1. You Can use store-bought Rotisserie Chicken, but make it taste so much better. Season the chicken well, then cook for a few minutes on each side to kind of sear it and get some color, then add chicken broth, lower the temperature to low, cover, and let it cook for 15 minutes on one side, then turn the chicken breast around and cook for 15 minutes on the other side. Chicken should be tender and ready to shred.
2. Remove some of the liquid out but leave some in, 3 to 4 tablespoons.

Dip:

1. Cut chicken into smaller chunky pieces then place chicken into a deep dish along with other ingredients then use your electric mixer to shred chicken. This could be done with your stand mixer in a low-power setting. Shred the chicken until you reach your desired consistency, about 30 seconds. You can do this old-fashioned way and use two forks as well to shred chicken. NOTE: If you are using FORKS to shred chicken then I would shred the chicken first and then combine it with all the other ingredients otherwise stick to the plan unless you want chicken pate dip. Read notes!
2. Cover and allow the dip to firm up for at least 30 minutes before eating. Garnish with green onion if desired.

Notes

1. As i said you can use a rotisserie chicken from the store, just make sure to remove the skin. You can use whole chicken. I made it the first time with it and I shredded chicken alone before adding all the other ingredients and it was more like a pate dip. If you are unto then go ahead and make it how you like it.
2. I would most definitely shred chicken together with ingredients if you want more bite, and texture in your dip. This is only if you are using an electric or stand-up mixer because it is more powerful and blends chicken with cream cheese and buffalo sauce very well.
3. However, when you make your own chicken 1. You are in control of spices and seasonings, and 2. chicken is far more juicy. In my opinion tastes much better, but if you want short cuts then rotisserie chicken is really a lifesaver.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 128Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 750mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest