The official unofficial start of summer has arrived, and you know what that means? Yes, you guessed it! Avocados! All summer long! I mean, I enjoy avocados all year long, but they are in peak season during the late spring and early summer making them an obvious choice for dips, toasts and pretty much anything else you’re making. While I love me some traditional guacamole (who doesn’t???), I have to admit that sometimes I don’t feel like hand chopping all those avocados just to see them disappear out of my cute Mexican serving dish faster than it took me to prep them. That’s where this Creamy Avocado Dip comes in. It is reminiscent of guac, but comes together in a flash; not chopping at all. Once you see how simple and delicious it is, you’ll be making this app all summer long.
Food processor magic
I love my food processor. Honestly, it is a time saver and with a newborn hanging around, I never know how long of a stretch I will get in the kitchen before he needs a diaper change, a bottle, a hug, whatever. So, I count on my food processor to get me in and out of the kitchen so I can spend more time with my little man. I mean I love my food processor so much that I wrote a whole post about why you should start using it. Thanks to this magic machine, this dip is ready in under five minutes and you don’t have to chop or dice or slice anything by hand. If you don’t have a food processor, a blender will work, but you may have to add some liquid little by little to get the puree process started.
It’s a dip, it’s a dollop, it’s anything you want it to be
While I usually serve this as a dip with some tortilla chips, it really has so much potential. You could plop some on top of your breakfast sandwich or mix it directly into your scrambled eggs. You could use this for your avocado toast, which I know you’re having at least once a week! This would be a welcomed addition to any Mexican dish including tacos, quesadillas or enchiladas. I could even see myself mixing them right into my Vegetarian Chili or Black Beans. Could you dollop some on your Stuffed Poblano Peppers or your Quinoa Black Bean Burgers? Heck ya! Really, it’s good on so many things. And thanks to the lime juice, this dip will keep in the fridge for a few days without browning, so get creative and be sure to let me know what do with it!
Get dipping!
Life is good: the weather is getting warmer, the avocados are getting cheaper and now you have this tasty dip to try! If you’re looking for some other great appetizers, Mama’s Salsa is always delicious, and also it comes together in a flash thanks to the food processor. Both Blistered Sweet Mini Peppers or Arugula Pesto toast make great summer starters. As always, let me know how your Creamy Avocado Dip comes out by leaving a comment below. Enjoy! Buen provecho!
Creamy Avocado Dip
Equipment
- Food processor
Ingredients
- 1-2 cloves of garlic (remember raw garlic has a strong taste)
- ½-1 jalapeño, seeds and ribs removed, halved
- 3 ripe avocados, halved, pit removed
- 1 medium onion, peeled and quartered
- ½ bunch of cilantro (about 1 cup packed), coarse stems removed
- ⅓ cup plain Greek yogurt
- juice of 3 or more limes (I like to use 4)
- salt and freshly ground pepper to taste
Instructions
- Fit the food processor with the metal blade. With the machine running drop the garlic and jalapeño through the feeding tube to mince evenly. Turn off the machine and scrap down the sides. Add the rest of the ingredients to the work bowl and pulse a few times, then let the machine run, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (You can also use a blender. Add all the ingredients at once and scrape down the sides often. If needed, add a little liquid—water or extra virgin olive oil.) Taste and adjust seasoning.
Notes
- Always wash your hands after handling jalapeños.
- This makes a big bowl of dip. Cut the recipe in half if needed or keep extra in the fridge for up to 3 days (see the post for ideas on how to use this dip).
