Creamy Avocado Dip
This Mexican avocado dip recipe is an easy alternative to guacamole! Just whip up four basic ingredients in your food processor or blender. Serve this avocado dip as a party dip with vegetables or chips, or on tacos, nachos, quesadillas and more. Recipe yields about 1 ½ cups; double if necessary.
Ingredients
- 2 large avocados, halved and pitted
- ½ cup lightly packed fresh cilantro (some stems are okay)
- ⅓ cup lime juice (from about 2 ½ limes)
- 1 small jalapeño, seeds and ribs removed, roughly chopped
- 2 tablespoons water, more as needed to thin
- ½ teaspoon fine sea salt
Instructions
- Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
- Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
- If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
- Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.
Notes
Recipe adapted from my cookbook, Love Real Food.
Recommended equipment: I love my 11-cup Cuisinart food processor, since it handles small and large quantities like a champ (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.