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!!
Cost: £1 / $1
- 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
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.
Calories: 162kcal | Carbohydrates: 9.3g | Protein: 2.79g | Fat: 13.91g | Saturated Fat: 3.958g | Polyunsaturated Fat: 1.375g | Monounsaturated Fat: 7.762g | Cholesterol: 13mg | Sodium: 38mg | Potassium: 434mg | Fiber: 4.7g | Sugar: 0.77g | Vitamin A: 950IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 0.5mg