In a medium bowl, mash together the avocados, lime juice, and sea salt.
Mix in onion, cilantro, tomatoes, and garlic.
Stir in Desert Deep Dish Dipping Spice.
Drizzle the Mexican Lime Olive Oil and Jalapeño Olive Oil and brush over the entire surface of the guacamole.
Refrigerate for 1 hour for best flavor, or serve immediately.
*TIP: Rather than reacting with the browning enzyme, a thin layer of olive oil can act as a barrier between the dip and the air. If oxygen never reaches your guacamole, it can't turn brown. Brush the oil onto leftover avocados or guacamole and store it in the fridge in an airtight container. Mix in the oil before serving.
