Creamy Avocado Dip
This Mexican avocado dip recipe is an easy alternative to guacamole! Just whip it up in your food processor. Serve it as a party dip, or on tacos, nachos, quesadillas and much more.
Servings: 1 ½ cups
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 Tbsp water more as needed to thin
- ½ tsp 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
Uses for Avocado Dip
Think of this dip like guacamole! Here are a few ideas for this versatile avocado dip:- As a party dip, with chips and/or crisp raw vegetables, such as carrot sticks, cucumber rounds, and bell pepper sticks.
- On tacos, burritos, quesadillas, tostadas, nachos—basically any Mexican entrée could benefit from this fresh sauce.
- As a salad dressing, thinned as necessary with additional water (or lime juice, for extra zip).
- Dollop it on scrambled eggs, roasted sweet potatoes, and/or black beans—avocado dip complements these flavors especially well!
