Most of my food discoveries have come from not wanting to be rude and just eating the food put in front of me. I used to be a very picky eater and some of those cautious tendencies remain, though I'm much better. So I probably would have come around to guacamole (and avocados) eventually, but the process was hastened by Andy. When we dated our junior year of college, he was certainly the cook in our relationship. Early on, he made guacamole for some function or another, and - again, not wanting to be rude - I tried it. I haven't looked back since.
As it turns out, quesadillas are a fantastic vehicle for this. My preferred combination is plain cheese quesadillas with guacamole, but avocado quesadillas are also delicious. Before I became a vegetarian, I also quite enjoyed chicken quesdadillas. (It should be obvious at this point that I am a big fan of cheese. I am the sort of girl who has at least three different types of cheese in her refrigerator at any given point.)
Let's get serious, though: guacamole. Here are the necessary things: avocado, salsa, garlic, salt. I like to leave the avocado pit in, as it prevents oxidation(!), but I know some people don't like this. And this is really all to taste. I usually only put in a splash of salsa, but a clove of garlic per avocado and probably too much salt for most people. If I have them around, onions and lime juice are good to put in, but are certainly not as key as any of the other ingredients.