Creamy Avocado Dip
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Appetizer
- Method: Food processor
- Cuisine: Mexican
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 1/2 cups; double if necessary.
Scale
Ingredients
- 2 large avocados, halved and pitted
- 1/2 cup lightly packed fresh cilantro (some stems are okay)
- 1/3 cup lime juice (from about 2 1/2 limes)
- 1 small jalapeño, seeds and ribs removed, roughly chopped
- 2 tablespoons water, more as needed to thin
- 1/2 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 Information
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Recipe from Cookie and Kate: https://cookieandkate.com/creamy-avocado-dip-recipe/