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
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 ½ cups
- 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 ½ cups; double if necessary.
- 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 tablespoons water, more as needed to thin
- ½ teaspoon fine sea salt
- 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.
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).