I am a huge avocado fan, I eat avocados almost every day on avocado toast, in salmon with avocado salsa and this fabulous avocado dip. This dip also works well as a sandwich spread, as a topping for nachos or burritos, or as a salad dressing! While I’m a big fan of the rich and creamy cheese based appetizer recipes, sometimes I’m looking for something a little bit healthier to bring to a gathering. This creamy avocado dip takes just 5 minutes to make. It pairs so well with a variety of tortilla chips and dippers. It’s a more unique alternative to guacamole that’s sure to be a big hit! If you are in the mood for other cool dips, try my herb veggie dip, dill pickle dip or creamy pesto dip. There are so many amazing dips for parties or just for afternoon snacking!
Avocado Dip Ingredients
This dip is a blend of ripe avocados, fresh cilantro, jalapeno, lime juice, cumin, garlic powder, salt and sour cream.
How Do You Make Avocado Dip?
Place all of the ingredients the food processor and blend until you have a smooth and creamy mixture. Add a little cilantro for garnish and your dip is ready to serve!
How To Choose An Avocado
You want to make sure you’re choosing ripe avocados for this dip since they’re the main flavoring agent in the recipe. Ripe avocados are typically a dark, almost black color. Stay away from green skinned avocados as they are likely underripe. A ripe avocado should yield to gentle pressure but it shouldn’t be overly soft or mushy. You can also check your avocados for ripeness by peeling back the small stem on top. If the avocado is green under the stem, it’s ripe.
Tips For Avocado Dip
This dip is best served right after it’s made as the avocado will brown over an extended period of time. You can make it up to one hour in advance if you cover the bowl tightly with plastic wrap and refrigerate it. Not a cilantro fan? Try parsley or green onions instead. If you go with green onions, just use 1/4 cup’s worth. You can make this a chunky dip by combining all the ingredients in a bowl and crushing or mashing them together with a fork or potato masher. This dip is on the mild end of the heat scale because the seeds and ribs are removed from the jalapenos. If you prefer a spicy dip, leave some of the seeds and ribs in the pepper.
Flavor Variations
This dip is great as-is, but you can add other ingredients or toppings to customize the recipe to your tastes.
Add-Ins: Amp up the flavor with additions such as sun dried tomatoes, lemon juice, pesto, chili powder or roasted green chiles. You can also swap out some or all of the sour cream for Greek yogurt. Toppings: Top your avocado dip with ingredients such as cooked bacon, pumpkin seeds, pico de gallo or cotija cheese.
Once you try this dip, you’ll be hooked! I often make this dip instead of guacamole when I’m serving Mexican food for an unexpected yet welcome addition to the meal. You can even turn this dip into a salad dressing by adding a little water to thin it out. The possibilities are endless!
