Creamy Avocado Dip
This dip is reminiscent of guacamole and full of those fresh summer flavors we all love. It comes together in under five minutes thanks to the food processor. While it’s meant to be a dip, it really could be used for some many things such as avocado toast, with eggs or as an accompaniment for any Mexican dish. Thanks to the lime juice this keeps for a few days in the fridge without browning so if you happen to have any extra (which I never do!), you can get creative.
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).