How to make your homemade guacamole stand out, according to 8 celebrity chefs

"Chopped" judge Alex Guaranaschelli told People she recommends rinsing raw onions in cold water and thoroughly draining them to dispense with some of that pungent raw onion taste in the final product. She also says that keeping your avocados thoroughly sealed after they're cut will keep them from browning before you're ready to make the dip.

• Read more:
• We tried 5 brands of guacamole and the one from Whole Foods came out on top
• The best and worst foods to buy frozen, according to chefs
• The 5 best and 5 worst foods to get delivered, according to chefs

Master Chef Wolfgang Puck's recipe for California guacamole calls for one or two entire heads of garlic that will dial up the flavor of your guacamole immensely.

"Lime juice prevents the guac from going brown," Chef Stone said. "Along with perfectly ripe avocados, add cilantro and a touch of garlic — that's all you need. You can add a quarter teaspoon of cumin to spice it a bit up [....] Tomatoes give guacamole a funny color. I like keeping it bright, so forgo the tomatoes!"

"Guac is even better with charred red onions chopped into it, which adds a nice smoky element," James Beard Award-winning chef Oringer said.

"Keep it simple," Chef Murphy, a "Chopped" judge, said. "Ripe avocados make all the difference, and some citrus juice adds that extra pop needed for a perfect guacamole."

Food Network star Katie Lee's recipe for "Lightened-up Guacamole" calls for more asparagus puree than avocado, turning your favorite tasty dip into a lower-fat appetizer.

"The key to great guacamole, other than the avocados, is to use lemon juice — not lime — unlike what almost every recipe uses," "Iron Chef America" winner Tim Love said. "And just a little bit of Spanish olive oil makes the guacamole so creamy!"

"There are countless directions to take guacamole, but for me it's all about the seasons," the "Top Chef Masters" winner told Insider. "Strawberries and habanero in the spring, roasted poblano and corn in the summer, apple and fennel in the fall, and, in the winter, something rich and luxurious like brown butter with porcini mushrooms and crab."