I recommend putting the seed back into the dip because it prevents it from browning. Yes, it is true.

This dip was the absolute favorite when I served refreshments to my 15 sewing club friends yesterday. They stayed away from the chocolate and went straight for the Tostito scoops and the wonderfully easy and soo tasty dip.

Guacamole should NEVER have mayo or sour cream. Put in chopped onion, a dash of hot sauce, use lime instead of lemon as well as granulated garlic. Smash the avocado and onions before adding all the other ingredients. Mayo or sour cream is only used if you screwed up the recipe in the start.

Robert == Guacamole police.

Yes Mr Huffman, you need to understand it is down to personal taste, how do you think recipes and variants are born? by extending on what exists.. so dont knock it just because in your view it is not "traditional". This is a great tasting recipe, not a debate on WHAT it should be..

I'm in complete agreement with Dave (with respect to Robert's comment). In fact if we stuck with truly traditional Guacamole as the Aztecs originally prepared it we would be having only salted, mashed Avocado. Personally, I've often been well pleased with a combination of mashed Avocado mixed with a well made salsa (the way I learned to make it in New Mexico). Then, for variety, I have added sour cream and/or mayonnaise (very similar result to the above recipe) or plain yogurt. I'm afraid, though, that I'm very familiar with Robert's Texan attitude (because of having lived for many years in the neighboring state of New Mexico) - if you don't do it the Texan way then it can't possibly be as good (sigh).