This avocado dip has only 5 ingredients and takes less than 5 minutes to prep yet it tastes like a super fancy dip everybody will end up raving about. Use it as a dip for raw veggies, tortilla chips, or even as a sauce for tuna wraps or burritos.
The Ingredients & Replacements
- Avocado — this is the number 1 and most important ingredient and unfortunately there isn’t a replacement for avocado. If you don’t like avocado or are allergic I recommend checking out my Roasted Red Pepper Sauce instead.
- Salt — I season this avocado dip with only sea salt so the flavor of the avocado and cilantro can shine through. You can also add a little garlic powder and/or onion powder, that would both be nice in it as well.
- Lime — lime and avocado simply go together like Mickey and Mini Mouse but you can also use lemon if that’s what you have on hand. The last resort would even be a little vinegar if there is no fresh citrus in the house.
- Jalapeño — this chili is pretty mild so don’t expect the dip to be spicy. If you want it to be spicy I recommend adding Serrano chili instead.
- Cilantro — cilantro oh cilantro, I love you! In my personal opinion super important in this avocado dip recipe and the best possible herb. However, I know a lot of you don’t like it. Instead of replacing it with another herb, that will completely change the taste, I recommend you replace it with butter lettuce instead. Just a hand full of it. This will add fiber, water, and “freshness” without overpowering the delicious avocado.
How To Make Avocado Dip
- Add all but avocado — add a handful of cilantro, sea salt, lime juice, a splash of water, and a deseeded jalapeño to a jar that fits your immersion blender.
- Blend — blend all the ingredients until super smooth and liquid. If needed, add a little more water. 1 Tbsp at a time only.
- Add avocado — cut your large avocado in half, pit it, then use a spoon to scoop out all the flesh.
- Blend again — now blend the avocado with the cilantro liquid. Resist the urge to blend everything in one go because the cilantro won’t become smooth that way and you’ll end up with big pieces of cilantro leaves in your dip instead of a creamy smooth dip.
What to Serve This Dip With
You can simply use it to dip tortilla chips or raw veggies in it, but you can also use it as a sauce for wraps and/or burritos.
More special ways to use it are:
- Put a dollop onto your Mexican Picadillo
- Add a generous spoonful to an Instant Pot Baked Potato
- Spoon it onto your homemade Instant Pot Chili
- Use it in a nourishing Breakfast Bowl
Frequently Asked Questions
Guacamole is chunkier and has more ingredients in it. Both are incredibly delicious and similar in flavor.
If you can’t finish it in one sitting, store it soon after preparing in an airtight container in the refrigerator for up to 24 hours.
Technically yes. You can freeze and defrost and it will be safe to eat. Practically, not so much. Both texture and flavor do get a bit unpleasant. It’s better to freeze pieces of avocado without anything else and then put frozen in smoothies when needed.
- 1 cup cilantro
- 1/2-1 tsp sea salt
- 1 juicy lime
- 1-2 Tbsp water
- 1 jalapeño
- 1 large avocado
- Add cilantro, sea salt, lime juice, 1 Tbsp water, and a deseeded jalapeño to a jar that fits your immersion blender and blend until completely liquid. Add more water if needed.
- Half and pit avocado and add the flesh to the cilantro water and blend until smooth, then serve.
Teena McElroy says
I love this dip.
Shannon Figgins says
Where do you add tahini? It’s not listed in the ingredients. Why is it tahini dip if it doesn’t use tahini?
Lorena Grater says
Hm, I’m not sure what you mean. There is no Tahini in this recipe and it’s not called Tahini Dip, it’s called Avocado Dip.