From picking out a perfectly ripe avocado to balancing the spice and acidity to keeping the dip bright green, making homemade guacamole can be daunting. Believe it or not, though, the store-bought, premade version can be even trickier — and less appetizing — and here is why.

Catherine Smart, a chef and instructor at Christopher Kimball's Milk Street, put it bluntly for AllRecipes, "The texture is awful, the consistency is baby-food-like and the high heat processing gives you a cooked flavor." While this method helps prevent listeria, salmonella, and E. coli, it doesn't do guacamole’s taste any favors.

Also, considering most store-bought guacamole costs $4 or more per 8-ounce package, compared to the price of avocados, it may actually be cheaper to make it yourself. For more consistent flavors and textures, as well as the cost, guacamole is just one of those things you're better off making from scratch.