Anna-amole Recipe with California Avocados, Mayonnaise, Onion, Garlic, and More


Anna-amole Recipe with California Avocados, Mayonnaise, Onion, Garlic, and More
Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4



Anna-amole is a delightful twist on the traditional guacamole, incorporating a unique blend of ingredients that elevate the classic dip to new heights. This recipe is perfect for those looking to impress guests at a dinner party or simply wanting to enjoy a rich, flavorful snack. With ripe California avocados at its heart, the addition of mayonnaise, sweet onion, garlic, cilantro, and a hint of spice from chile de arbol, this dish is both creamy and bursting with flavor.


The recipe for Anna-amole is a modern take on the traditional guacamole that has been enjoyed for centuries. Guacamole originated with the Aztecs in what is now Mexico, and its original recipe has evolved over time, incorporating new ingredients as they became available. Anna-amole pays homage to this rich history by maintaining the core ingredient, the avocado, while introducing complementary flavors to enhance the overall experience.


How to prepare

  1. Chill the avocados, then mash them using a potato masher, leaving some chunks.
  2. Stir all the ingredients together and spread them evenly into a bowl.
  3. Sprinkle 1 tbsp of lime juice over the mixture to prevent discoloration.
  4. Chill the mixture for approximately an hour.
  5. Transfer the mixture into a serving bowl and garnish with cilantro and parsley.


  • For a lighter version, substitute Greek yogurt for mayonnaise. You can also add diced tomatoes, corn, or black beans for additional texture and flavor. For a spicier kick, include more chile de arbol or a dash of hot sauce.

Cooking Tips & Tricks

To ensure the best flavor and texture for your Anna-amole, use ripe avocados that yield slightly to pressure. The addition of lime juice not only adds a zesty flavor but also helps prevent the avocados from browning. For a smoother consistency, you can add more mayonnaise, but be mindful of the balance of flavors. Chilling the mixture before serving allows the flavors to meld together beautifully.

Serving Suggestions

Anna-amole is best served chilled as a dip with tortilla chips, sliced vegetables, or as a topping for tacos and salads. Its creamy texture and rich flavor make it a versatile accompaniment to a variety of dishes.

Cooking Techniques

The key technique in preparing Anna-amole is mashing the avocados to the desired consistency. Some prefer it smooth, while others enjoy a chunkier texture. Adjust the mashing process according to your preference.

Ingredient Substitutions

If you're out of mayonnaise, Greek yogurt or sour cream can be used as substitutes. Red onion can replace sweet onion for a sharper taste, and parsley can be used instead of cilantro for those who prefer it.

Make Ahead Tips

Anna-amole can be made up to a day in advance. To prevent browning, place plastic wrap directly on the surface of the dip before refrigerating. The lime juice also helps maintain its vibrant green color.

Presentation Ideas

Serve Anna-amole in a decorative bowl, garnished with extra cilantro, diced tomatoes, or a sprinkle of chili powder for a pop of color. Accompany with a variety of dippers to appeal to different tastes.

Pairing Recommendations

Anna-amole pairs wonderfully with crispy tortilla chips, fresh vegetable sticks, or as a garnish on top of grilled chicken or fish. It also complements spicy dishes by providing a cooling, creamy contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. Anna-amole is best enjoyed cold, so reheating is not recommended.

Nutrition Information

Calories per serving

Each serving of Anna-amole contains approximately 250 calories. This makes it a relatively calorie-dense dish, so it's best enjoyed in moderation as part of a balanced diet.


A serving of Anna-amole contains approximately 12 grams of carbohydrates. The majority of these carbs come from the avocados and onions, providing a good source of dietary fiber.


Avocados are known for their healthy fats, particularly monounsaturated fat, which is beneficial for heart health. A serving of Anna-amole contains about 22 grams of fat, with the majority being these heart-healthy fats.


Anna-amole provides about 3 grams of protein per serving. While not a high-protein dish, it can contribute to your daily protein intake, especially when paired with protein-rich foods.

Vitamins and minerals

This dish is rich in vitamins C, E, K, and B6, as well as minerals such as potassium and magnesium, thanks to the avocados. These nutrients are essential for overall health, supporting everything from immune function to heart health.


Anna-amole is free from common allergens such as gluten, nuts, and dairy. However, it does contain mayonnaise, which has eggs, so it's not suitable for those with egg allergies.


Overall, Anna-amole is a nutritious dish that offers a good balance of healthy fats, vitamins, and minerals. It's a flavorful addition to any meal that also contributes to your daily nutritional needs.


Anna-amole is a rich, flavorful twist on traditional guacamole that's sure to delight any palate. With its combination of ripe avocados, mayonnaise, and spices, it's a versatile dish that can enhance any meal. Whether served as a dip, topping, or side, Anna-amole is a delicious way to enjoy the nutritional benefits of avocados in a creamy, satisfying form.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Anna-amole. It was tucked away in an old cookbook that had belonged to my great-grandmother, passed down through generations. The pages were yellowed with age and the ink was faded, but the recipe for Anna-amole caught my eye.

I had never heard of Anna-amole before, but the name alone intrigued me. I had always been drawn to trying new recipes and experimenting in the kitchen, so I knew I had to give this one a try. As I read through the ingredients and instructions, I couldn't help but wonder about the story behind this dish. Who was Anna? And why was this dish named after her?

With a sense of determination, I set out to learn more about Anna-amole. I asked my mother if she had ever heard of it, but she simply shook her head and said it must have been a family recipe that had been lost to time. Undeterred, I turned to the internet in search of answers.

After hours of research, I finally stumbled upon a small blog post written by a woman who claimed to have grown up eating Anna-amole. According to her, it was a traditional dish from a small village in Mexico, where her grandmother had learned to make it from an elderly woman named Anna.

The blog post detailed the ingredients and steps to make Anna-amole, and I was thrilled to discover that I had most of the ingredients on hand. I quickly gathered everything I needed and set to work in the kitchen, following the instructions to a tee.

As the dish began to simmer on the stove, the aroma that filled my kitchen was intoxicating. The scent of spices and herbs mingled in the air, creating a warm and inviting atmosphere. I knew I was onto something special.

When the dish was finally ready, I couldn't wait to taste it. I scooped a spoonful of Anna-amole onto a plate and took a tentative bite. The flavors exploded in my mouth, a symphony of savory and spicy notes that danced on my taste buds. It was unlike anything I had ever tasted before, and I was instantly hooked.

I made Anna-amole for my family that night, and they devoured it with gusto. My husband declared it one of the best dishes I had ever made, and even my picky children couldn't get enough. I knew then that Anna-amole would become a staple in our household.

Over the years, I perfected the recipe for Anna-amole, tweaking it here and there to suit my family's tastes. I shared it with friends and neighbors, who all raved about its unique and delicious flavor. It became my signature dish, the one everyone asked me to bring to potlucks and gatherings.

As I continued to make Anna-amole, I couldn't help but feel a connection to the woman who had inspired it all those years ago. Anna had passed down her recipe through generations, and now I was doing the same. I imagined her in her small village in Mexico, cooking up a pot of Anna-amole for her family with love and care.

And so, every time I make Anna-amole, I say a silent thank you to Anna for sharing her recipe with the world. It has brought my family and friends together around the dinner table, creating memories that will last a lifetime. And I hope that one day, my own grandchildren will carry on the tradition of making Anna-amole, just as I have.


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