This Avocado Dip recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavourful!
Top Tips
- Use ripe avocados, but not overripe (they should not be brown)
- Freshly squeezed lime juice is a must, store-bought really alters the flavour.
- A food processor or blender is needed if you want to get an extra smooth creamy texture
- Taste and adjust after blending - you may want a little more lemon or yoghurt to suit your taste, the great thing about this dip is that it is easy to alter to your preference.
Recipe Variations
The sky’s the limit if you’d like to get creative and mix things up with your avocado dip. My youngest prefers the original recipe but I often scoop out a portion for him and then add a little something extra for the rest of the family.
- Add some fresh coriander (cilantro) and some jalapenos: a favourite with the adults in our house.
- Switch the lime juice for lemon and add some fresh parsley: how my eldest likes it best.
- Replace the yoghurt with olive oil: for a dairy-free dip
- Switch the yoghurt with some cream cheese or sour cream: both winners with my boys.
Serving Suggestions
This creamy avocado dip is delicious as a dip, a spread or thinned down and used as a sauce. Why not try:
- Dipping veggies, crackers, fries, sweet potato wedges, fish fingers, croquettes, prawns (shrimp) into this smooth and creamy dip.
- Dolloping onto chilli, nachos, tacos, quesadillas, burritos, scrambles eggs, fritters or smashed potatoes
- Spreading on rice crackers, bread or toast.
- Drizzling over salads, thinned with some olive oil and a little more lime (or even water)
More Avocado Recipes
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Avocado Dip Recipe
This Avocado Dip recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!
Prep Time: 10 minutes
Total Time: 10 minutes
Serves:4
Hover over "serves" value to reveal recipe scaler
Ingredients
- 1 Ripe Avocado
- 3 tbsp Greek Yoghurt
- 1 tbsp Fresh Lime Juice * SEE NOTE 1
- 1 Garlic Clove, minced
Instructions
- Spoon the flesh of the avocado into a food processor along with the other ingredients.
- Process until smooth, scraping down the sides as necessary.
- Taste and season *SEE NOTE 2
Recipe Notes
- Freshly squeezed lime juice should be used, store bought can greatly alter the flavour. Can replace with lemon if preferred.
- I find this dip is greatly enhanced with a little salt. Remove a portion for babies/toddlers before adding salt.
- Why not try adding different herbs or replacing the yoghurt with olive oil (for dairy free version), cream cheese or sour cream (see post for more details.)
- STORAGE: This dip never lasts long in our house so I have never stored it for longer than half a day. If you want to store for longer you can smooth the top and cover with a thin layer of water. The water should sit on the top and stop from browning. This should make the dip last up to 3 days.
Nutritional facts
Calories: 91kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 243mg | Fiber: 3g | Sugar: 0g | Vitamin A: 75IU | Vitamin C: 6.4mg | Calcium: 19mg | Iron: 0.3mg
Elaine
Can i use sour cream instead of yogurt?
Amy
I'm sure that would be delicious, Elaine 🙂
Elaine
I made it yaste delicious i hope baby will like it for his lunch