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avocado dip recipe

Avocado Dip Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 Servings
Course: Appetizer, Snack
Cuisine: American, International, Mexican
Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados halved and pitted
  • 1/2 cup  Greek yogurt or sour cream
  • 2 cloves  garlic roughly chopped
  • 3 tablespoons  fresh lime juice
  • 1 teaspoon  lime zest
  • 1/4 cup  fresh cilantro leaves  or parsley if you prefer
  • 1 jalapeño seeded and roughly chopped
  • 2 tablespoons  olive oil
  • 1/2 teaspoon  cumin
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 2–3 tablespoons  water 
To Serve
  • Tortilla chips or pita chips
  • Sliced vegetables — cucumber, carrot, bell pepper
  • Warm flatbread

Method
 

  1. Use ripe avocados only — they should give slightly when pressed near the stem. Scoop the flesh out and discard any brown spots near the skin.
  2. Add avocado, Greek yogurt, garlic, lime juice, lime zest, cilantro, jalapeño if using, olive oil, cumin, salt, and pepper to a blender or food processor. Blend on high until completely smooth, scraping down the sides once halfway through.
  3. Add water one tablespoon at a time with the blender running until you reach your preferred texture. 2 tablespoons for a thick dip, 3–4 for a sauce or dressing.
  4. Taste the dip. Add more lime juice for brightness, more salt if flat, or more jalapeño for heat. The avocado should be the main flavor — garlic and cumin are supporting notes.
  5. Transfer to a serving bowl. Drizzle with olive oil and scatter cilantro leaves on top. Serve immediately with chips, vegetables, or flatbread. If storing, press plastic wrap directly onto the surface before refrigerating.

Notes

  • Use whole ripe avocados only — underripe avocados blend grainy and bitter
  • Press plastic wrap directly onto the surface to prevent browning
  • Lime juice in the recipe slows browning — don’t reduce it
  • Keeps in the fridge for up to 2 days — scrape off any brown surface layer before serving
  • For a dressing: add an extra tablespoon each of water and lime juice and blend again
  • Add tahini for a nuttier, more complex flavor
  • Swap cilantro for basil and lime for lemon to use as an Italian-style sauce
  • Do not freeze — texture turns grainy when thawed