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This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green for days.
We know, guacamole reigns supreme as the chip dip du jour. But here’s an alternative that we (gasp) think is even more fun: this creamy Avocado Dip! Dip a chip into this luxuriously creamy, intensely savory magic sauce and pow!
The meld of avocado, lime, cilantro and cumin is like a heightened version of your favorite guac. Even better: unlike guacamole, it magically stays green in the refrigerator for days! We were immediately hooked and it’s our new go-to dip for friends and parties.
Ingredients in this avocado dip recipe
The most important thing you’ll need for this avocado dip recipe? Ripe avocados. Just as a banana muffins cannot be made without ripe bananas, avocado dip requires beautifully ripe avocados. Other than that, the cast of characters is simple. The difference with guacamole? You’ll add a little yogurt or sour cream and blend it up! Here’s what you’ll need:
- Ripe avocados
- Greek yogurt (or sour cream; substitute cashew cream for vegan)
- Lime juice
- Cilantro
- Garlic powder
- Cumin
- Salt
How to make avocado dip: processor, blender, or fork
This avocado dip works best in a food processor, where it whips up to a smooth green sauce in seconds. You can also use a blender if you like: but you’ll likely want to use a small blender due to the quantity of ingredients. It’s possible you could use a standard blender, but it depends on the exact size and strength of your blender.
Don’t have either of these tools? You can make a chunky avocado dip by hand! Simply mash the avocados with a fork and stir in the remaining ingredients. Easy peasy! It just doesn’t look quite as lovely and creamy, but it works.
Storage info & how it stays green
This avocado dip is not only tasty and versatile: it stays green for days. That’s right: no crazy tricks like putting water or plastic wrap on it like you’ll hear to do with guacamole.
- How does it stay green? The acidity in the lime juice naturally makes this avocado dip stay green.
- Avocado dip lasts refrigerated for up to 5 days. You may need to stir to re-incorporate liquid that separates over time.
Ways to serve avocado dip
There are lots of ways to serve this avocado dip: outside of just dipping chips! Of course, that’s the best and easiest way, in our opinion! Here are a few ways to serve:
- Tortilla chips (homemade if possible!)
- Veggies like carrots, celery, bell peppers, broccoli, snap peas, and so forth
- Taco sauce for salmon tacos, chickpea tacos or tuna tacos
- Bowl meal sauce, like on a rice bowl, grain bowl, salmon bowl, etc
- Sandwich spread on a breakfast sandwich, smoked salmon sandwich or egg salad sandwich
How else would you eat it? Let us know in the comments below.
More avocado recipes
Got a few ripe avocados on hand? Here are a few great recipes for using this tasty vegetable (er, fruit):
- Try Easy Avocado Sauce or Avocado Crema.
- Mix up a Avocado Egg Salad, Avocado Salad, or Avocado Corn Salad.
- Roast up Baked Avocado Fries or blend up Perfect Avocado Smoothie.
- Make Crispy Avocado Tacos or a batch of Avocado Tuna Salad.
Dietary notes
This avocado dip recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free
Amazing Avocado Dip
This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green for days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 ½ cups (6 to 8 servings) 1x
- Category: Dip
- Method: Blended
- Cuisine: Appetizer
- Diet: Vegetarian
Ingredients
- 2 ripe avocados
- ½ cup Greek yogurt (or sour cream; substitute cashew cream for vegan)
- 3 tablespoons lime juice (about 2 limes)
- ½ cup cilantro, tightly packed leaves and tender stems
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¾ teaspoon kosher salt
- Tortilla chips, for serving
Instructions
- Cut the avocados in half, pit them, and scoop both halves into a food processor or small blender. (Alternatively, for a chunkier dip you can mash the avocados with a fork and stir in the remaining ingredients.)
- Add the remaining ingredients and blend until smooth. Store in a covered container for up to 5 days refrigerated: it stays green without special storage instructions (unlike guacamole).
I am curious why sodium content is not included in nutrition facts.
Thank you.
In reply to Joy Wegner.
We know many people watch their sodium intake closely, so to be extra careful, we don’t include sodium in our recipe information. This is because ingredients like canned garbanzos and soy sauce can vary in their sodium content, and we wouldn’t want to give you inaccurate info!
If you want, you can still get an estimated sodium breakdown! Just pop the recipe into this handy website: https://whisk.com/recipe-nutrition-calculator/
This way you can check with your own ingredients. Thank you for reading!
I live in Fallbrook, CA — the avocado capital of…the World?! At least of San Diego County…and now you’ve given me a way to use them without the hassle and disappointment of brown guacamole! I used one ripe (fresh) and one ripe frozen to make this in my blender and it came out great. Next, going to see what happens if both avos are frozen. YES, you can freeze Avocados.