This Avocado Dip is the perfect quick fix dip for any occasion. With only 5 ingredients it really couldn’t be more simple to make!
If like me you’re a sucker for avocado, this dip is going to be right up your street. Plus, it’s truly one of the easiest dips in the world to make! Follow me…
Creamy Avocado Dip
This avocado dip is creamy, tangy, smooth and insanely delicious! Perfect for parties, great for snacking and even better for faceplanting. It also lends itself so neatly to chips and nachos! Here’s the 5 ingredients you’ll need:
Creamy Avocado Dip Ingredients
- Avocados – The heart and soul of the dip.
- Sour Cream – The ‘creamy’ factor in the dip.
- Jalapeño – Gives a nice gentle kick of spice!
- Coriander/Cilantro – Whether you love it or hate it, a fresh bunch of coriander is essential.
- Lime Juice – Cuts through the richness/creaminess
What’s the difference between avocado dip and guacamole?
Now, I know what you’re thinking, isn’t this just like guac? Traditional guacamole is made by crushing coriander/cilantro, jalapeño, onion and salt into a paste in a pestle and mortar. Then crushing in avocado and lime juice. It’s got a much ‘chunkier’ texture. I also like putting in garlic and extra virgin olive oil in my guac. In contrast…
This avocado dip doesn’t have onion, garlic or olive oil and instead is blitzed in a food processor with sour cream for an ultra-smooth and creamy texture. Perfect for when you’re in a rush and don’t fancy any chopping!
Avocado Dip FAQ
How do I prevent avocado dip from browning?
Ah-ha yes, avocados one and only downfall (besides the ever-increasing price 😟). I won’t go into the science of why, but as soon as the inside of an avocado greets the air all hell breaks loose. It’s bloomin’ annoying right? Anywho, it’s not so much of a problem if you eat it soon after you make it, but if you’ve got leftovers or want to make the dip in advance you certainly don’t want it coming out brown on the other side.
The best trick I’ve found is to pop it in an airtight container, smooth over the top of the dip then completely cover the top layer with lime juice before sealing the lid. As long as none of the dip has contact with the air, you should be fine for 2-3 days. You can also fill the top layer with lukewarm water too (about 1/2″) if you haven’t got any lime juice. Thanks to Claire at Sprinkles and Sprouts for the water tip 🙂
How spicy is this Avocado Dip?
There’s only 1 deseeded jalapeño in the whole dip, so it’s not too spicy. Having said that, if you’re not good with spice just half the jalapeño and adjust at the end. Just don’t leave it out, it adds gorgeous flavour! With the same token feel free to add more if you love the heat!
Can I use Yogurt instead of Sour Cream?
If you prefer the flavour of yogurt you can use that instead. I recommend Greek Yogurt!
Serving Avocado Dip
When it’s smooth and creamy serve up and enjoy! I usually sprinkle over any leftover coriander/cilantro, but that’s totally optional.
What to serve with Avocado Dip?
- Tortilla Chips or Pita Chips
- Potato Wedges or Spicy Potatoes
- Sweet Potato Fries
- Chicken Taquitos
- Chicken Quesadillas
I’ve also been known to toss leftover avocado dip through pasta, very similar to my Chicken Avocado Pasta!
Okay, let’s tuck into the full recipe for this creamy avocado dip shall we?!
How to make a Creamy Avocado Dip (Full Recipe & Video)
Creamy Avocado Dip (5 Ingredients!)
- Food Processor
- Sharp Knife & Chopping Board
Ingredients (check list):
- 2 large Avocados, peeled & pitted
- 1 cup / 250ml Sour Cream, or to preference (see notes)
- 1 Lime (juice only)
- 1 large handful Cilantro/Coriander
- 1 fresh Jalapeño, deseeded
- Salt & Black Pepper, to taste
- Combine all of your ingredients in a food processor and blitz until smooth.
- Taste for seasoning and adjust accordingly (see notes).
Quick 1 min demo!
Your Private Notes:
If you loved this Avocado Dip Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!