Creamy Avocado Dip

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! 

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!
• Coriander/Cilantro – Whether you love it or hate it, a fresh bunch of coriander is essential.
• Lime Juice – Cuts through the richness/creaminess

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!

How do I prevent avocado dip from browning?

Ah-ha yes, avocados one and only downfall (beside 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! 

What to serve with Avocado Dip?

• Tortilla Chips
• Potato Wedges
• Sweet Potato Fries
• Pita Chips
• Chicken Nachos
• Chicken Quesadillas

I’ve also been known to toss leftover avocado dip through pasta, very similar to my Chicken Avocado Pasta!

And there we have it! The perfect no-fuss, quick and easy dip is yours for the taking. If you’re looking for similar recipes definitely give these a ganders:

Easy Dip Recipes

• Sour Cream and Chive
• Hummus
• Sriracha Lime Mayo
• Blue Cheese Dip
• Roasted Garlic Aioli

Easy Recipes using Avocado

• Egg in a Hole Breakfast Bagel
• Crispy Baked Avocado Fries
• Avocado Tuna Melt Bagels
• Shrimp Stuffed Avocados with Mango Salsa

Okay, let’s tuck into the full avocado dip recipe shall we?!

How to make a Creamy Avocado Dip (Full Recipe & Video)

Creamy Avocado Dip

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!!

5 from 4 votes

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Servings (click & slide): 6

Course: Appetizer / Dip / Finger Food

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Calories per serving: 162kcal

Author: Chris Collins

Cost per serving: £1 / $1

Cook Mode(prevent your screen from going dark)

Equipment:

• Food Processor
• Spatula
• Sharp Knife & Chopping Board

Ingredients (check list):

• ▢ 2 large Avocados, peeled & destoned
• ▢ 1 cup / 250ml Sour Cream
• ▢ 1 Lime (juice only)
• ▢ 1 large handful Cilantro/Coriander
• ▢ 1 Jalapeño, deseeded
• ▢ Salt & Black Pepper, to taste

Instructions:

• 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!

Notes:

a) Make ahead avocado dip without browning - if you want to prepare this in advance I recommend sealing in an airtight container and squeezing a layer of lime juice over the top, before you seal the lid. If you've got no lime juice then lukewarm will do the trick. Just make sure that no part of the dip is exposed to the air to prevent it from oxidising. Should store in the fridge for 2-3 days, but the sooner used the better 🙂

b) Perfect Avocados - You want them nicely ripe, but not bruised. If they're underripe you run the risk of them not blending properly. The dip will also taste quite bitter. If anything you want them on the slightly more ripe side, but just not bruised.

c) Spice - If you're not good with spice just start off with half the jalapeño and adjust at the end (easier to add more spice than take it out). With the same token feel free to add another if you want it spicy!

d) Thicker dip - the quantities above will result in a rather creamy dip (as the name suggests). For a thicker dip start off with half the sour cream and adjust accordingly.

e) Season well - this is a very simple dip, so to bring out the best in the few ingredients there are, make sure you season well with salt and pepper.

f) Calories - based on using all stated measurements, sharing between 6 with no sides.

Nutrition:

Nutrition Facts

Creamy Avocado Dip

Amount Per Serving

Calories 162 Calories from Fat 125

% Daily Value*

Fat 13.91g21%

Saturated Fat 3.958g20%

Polyunsaturated Fat 1.375g

Monounsaturated Fat 7.762g

Cholesterol 13mg4%

Sodium 38mg2%

Potassium 434mg12%

Carbohydrates 9.3g3%

Fiber 4.7g19%

Sugar 0.77g1%

Protein 2.79g6%

Vitamin A 950IU19%

Vitamin C 14mg17%

Calcium 70mg7%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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