Freezing Guacamole

Make the guacamole using plenty of lemon or lime juice (I prefer the juice
of one fresh lime per two avocados)
Put the guacamole into a sandwich-size zip-locking freezer bag.
Bounce the bag a few times on your work surface to force any air bubbles
out.
Press out all of the air -- I prefer to cram the guacamole into the bottom
of the bag.
Zip the bag shut and put it in the freezer.
The trick is to get rid of all the air -- contact with air is what turns the
guacamole brown. To thaw, simply leave in the refrigerator overnight, or
place in a bowl of cool water for about half an hour.

If you like tomatoes mixed into your guacamole, I suggest you add them
fresh, after the guacamole has thawed, as frozen and thawed tomatoes tend to
be mushy.