5 minutes is all it takes to make this healthy, delicious avocado dip. Close to guacamole but much more creamier and richer in taste. It’s ultra fresh, packed with flavours and a great appetiser dip for any occasion.
Make It Today –
- Avocados are good fat, it’s good for you! Go ahead and treat yourself with this amazing dip and and veggie sticks on the side.
- It needs minimal ingredients and takes less 5 minutes to make this dip.
- It’s packed with fresh amazing flavours.
- If you are not a fan of cilantro (what?!) you can easily customise it by substituting cilantro with parsley or green onions.
- A dip that’s great with variety of appetisers, chips, nachos, fresh veggies.
- But you can also use it as sandwich spread or as salad dressing.
- When you need something quick to satiate your hunger pangs, Avo dip and veggies to the rescue.
- Mash it with spatula or fork or blend it in processor, either way its works!
- It’s got wonderful balance of flavours. It’s got tangy, spicy and salty taste.
- It’s creamy, rich and super satisfying.
Ingredients Needed
All you need for a great dip that can be made in under 5 minutes is shown below. Don’t skip the notes here. It’s important.
Avocados – Due to pandemic lockdown we aren’t been getting much imported ingredients. As much as I would have loved to use the super green avocados, from Mexico, I had to go ahead with local produce, the Indian avocados. As you can see these aren’t super green as one would except, but I assure you it tastes great. No compromise on the taste!
Avocados from MEXICO is always THE BEST! Use that if you can.
Jalape̱os Рokay you know by now why I had to use green chili instead of jalape̱os in the recipe. Please use jalapenos.
Cilantro – if you hate the smell and flavour of cilantro, you can substitute it with parsley or green onions in the recipe. I would highly recommend cilantro though. It gives that amazing flavours and taste which I absolutely LOVE. I know, that’s true!
Lemon Juice – for better results use freshly squeezed lime juice. But lemon juice works too.
How To Make Avocado Dip (Step-By-Step Pictures)?
How To Choose The Right Avocado?
Picking the right avocado is crucial in making this dip. Pick the ones that are ripe but still is firm. If the skin of the avocado is dark, almost black. You’ll know if its ripe if it yields when you gently press on it. Don’t use over ripe avocados or under ripe avocados.
Jo’s Note: Indian avocados do not turn black on it’s skin when it’s ripe. It may have the skin still green in colour but turn ripe. Don’t get confused looking at the ingredients photo. Those avocados are RIPE!
Start by cutting ripe avocado into half. Remove the seed. Scoop out avocado flesh. Add it to the processor.
Add rest of the ingredients garlic, jalapeños (I used chili) lemon juice, salt, cumin powder, sour cream and loads of fresh cilantro leaves.
Blend it until smooth. Note I did not have to add any water.
Transfer creamy avocado dip into serving bowls.
Serve it as appetiser dip for fresh cut veggies or chips or nachos or spread on sandwiches, or drizzle over salads.
Tips To Make BEST Avocado Dip
- Choose the right ripe avocado for the dip. It makes all the difference. Flavor and the taste comes from avocado. If you can use the avocados from Mexico, they are always the BEST.
- Use this dip as soon as it’s made. This dip tastes great when served fresh. If you let it sit it’ll turn brown.
- It takes 5 minutes to make this dip, recommend you make it fresh all the time.
- Use freshly squeezed lime juice. Freshly squeezed lemon juice works too.
- Can’t stand cilantro? You can substitute it with parsley or green onions. Let me tell you the flavor and taste might not be exactly the same, but it works.
- You can keep it chunky or make it smooth depending on your preference. To keep it chunky, mash everything with a fork or wooden spatula.Â
- If you like spicy, generously sprinkle cayenne pepper. You can also increase the jalapeños in the recipe to add heat.
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Creamy Avocado Dip
Ingredients
- 2 ripe avocados
- 1/2 cup cilantro
- 1/4 cup lime juice freshly squeezed
- 2 cloves garlic
- 1 jalapeno leave the seeds on if you like spicy (I used regular chili)
- 1/4 teaspoon cumin powder
- Salt to taste
- 1/4 cup sour cream
Instructions
- Start by cutting ripe avocado into half. Remove the seed. Scoop out avocado flesh. Add it to the processor.
- Add rest of the ingredients garlic, jalapeños (I used chili) lemon juice, salt, cumin powder, sour cream and loads of fresh cilantro leaves.
- Blend it until smooth. Note I did not have to add any water.
- Transfer creamy avocado dip into serving bowls.
- Serve it as appetiser dip for fresh cut veggies or chips or nachos or spread on sandwiches, or drizzle over salads.
Video
Notes
- Choose the right ripe avocado for the dip. It makes all the difference. Flavor and the taste comes from avocado. If you can use the avocados from Mexico, they are always the BEST.
- Use this dip as soon as it’s made. This dip tastes great when served fresh. If you let it sit it’ll turn brown.
- It takes 5 minutes to make this dip, recommend you make it fresh all the time.
- Use freshly squeezed lime juice. Freshly squeezed lemon juice works too.
- Can’t stand cilantro? You can substitute it with parsley or green onions. Let me tell you the flavour and taste might not be exactly the same, but it works.
- You can keep it chunky or make it smooth depending on your preference. To keep it chunky, mash everything with a fork or wooden spatula.Â
- If you like spicy, generously sprinkle cayenne pepper. You can also increase the jalapeños in the recipe to add heat.
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