Fair warning: You are going to want this avocado dip with every meal this week. I’m obsessed and I think you will be, too! It’s lusciously creamy, thanks to the ripe avocado, and bursting with fresh lime, cilantro and jalapeño flavor.
Like guacamole, you can serve this as a party dip with chips, or dollop it onto any remotely Mexican-ish meal. You can also thin out the avocado dip so it becomes more of a sauce, which you can drizzle onto nachos and more.
I make my guacamole by hand for the best texture, but this creamy dip is incredibly easy to to make in a food processor or blender. Just toss your a few basic ingredients into your machine of choice, and blend ’em up. Avocado dip is ready in five minutes, from start to finish.
Unlike store-bought creamy dips, this avocado dip is made with wholesome, plant-based ingredients. It’s a dip you can feel good about!
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!
Please let me know how you like this dip recipe! I always love reading your comments. If you’re craving more Mexican recipes, click here. I’ll be back with more in time for Cinco de Mayo.
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.
- 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.
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.
