Creamy Avocado Dip
This Mexican avocado dip recipe is an easy alternative to guacamole! Just whip it up in your food processor. Serve it as a party dip, or on tacos, nachos, quesadillas and much more.
Updated by Kathryne Taylor on August 27, 2024
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Fair warning: You are going to want this avocado dip with every meal this week. I’m obsessed and I think you will be, too! It’s lusciously creamy, thanks to the ripe avocado, and bursting with fresh lime, cilantro and jalapeño flavor.
Like guacamole, you can serve this as a party dip with chips, or dollop it onto any remotely Mexican-ish meal. You can also thin out the avocado dip so it becomes more of a sauce, which you can drizzle onto nachos and more.
I make my guacamole by hand for the best texture, but this creamy dip is incredibly easy to to make in a food processor or blender. Just toss your a few basic ingredients into your machine of choice, and blend ’em up. Avocado dip is ready in five minutes, from start to finish.
Unlike store-bought creamy dips, this avocado dip is made with wholesome, plant-based ingredients. It’s a dip you can feel good about!
Uses for Avocado Dip
Think of this dip like guacamole! Here are a few ideas for this versatile avocado dip:
- As a party dip, with chips and/or crisp raw vegetables, such as carrot sticks, cucumber rounds, and bell pepper sticks.
- On tacos, burritos, quesadillas, tostadas, nachos—basically any Mexican entrée could benefit from this fresh sauce.
- As a salad dressing, thinned as necessary with additional water (or lime juice, for extra zip).
- Dollop it on scrambled eggs, roasted sweet potatoes, and/or black beans—avocado dip complements these flavors especially well!
Please let me know how you like this dip recipe! I always love reading your comments. If you’re craving more Mexican recipes, click here. I’ll be back with more in time for Cinco de Mayo.
Creamy Avocado Dip
This Mexican avocado dip recipe is an easy alternative to guacamole! Just whip up four basic ingredients in your food processor or blender. Serve this avocado dip as a party dip with vegetables or chips, or on tacos, nachos, quesadillas and more. Recipe yields about 1 ½ cups; double if necessary.
Ingredients
- 2 large avocados, halved and pitted
- ½ cup lightly packed fresh cilantro (some stems are okay)
- ⅓ cup lime juice (from about 2 ½ limes)
- 1 small jalapeño, seeds and ribs removed, roughly chopped
- 2 tablespoons water, more as needed to thin
- ½ teaspoon fine sea salt
Instructions
- Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
- Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
- If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
- Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.
Notes
Recipe adapted from my cookbook, Love Real Food.
Recommended equipment: I love my 11-cup Cuisinart food processor, since it handles small and large quantities like a champ (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Thanks for sharing. This is my favourite dip. Bless you!
What would you suggest as a substitute for cilantro? Unfortunately, I have the gene that makes cilantro tastes like soap.
Hi, you can omit or try parsley. Let me know what you think!
I don’t like cilantro’s grassy taste IMO either and I always swap it with flat leaf parsley (curly leaf also tastes grassy and awful to me). I have used this swap as a simple garnish and in a bigger quantity (like this recipe) successfully :)
Delicious, definitely worth this extra step!
I’m glad you think so, Lindsey! I appreciate your review.
Can’t wait to make this today. One quick question – was it a conscious choice to leave out garlic? Seems like both a natural inclination and a nutritional powerhouse!
I hope you try it as is! I like it best as written. Let me know what you think, Natalie.
I’m thinking of making this dip for my daughter’s birthday party. Do the jalapeños make it spicy?
If I left them out, would the result be lacking?
Thank you!
Hi! If you omit the seeds, you should be ok. But, if you are hesitant you can omit all together.
I love avocado, thank you for the recipe. Sending <3 to Cookie!
Thank you, Elizabeth!
Have a question. I am one of those unlucky individuals who have that gene that makes Cilantro taste discusting, much lick soap! What would a good substitute be for cilantro in the thousands of recipes which recommend it in them? Rather than experiment with a substitute myself I either just leave it out or skip that recipe! Thanks, Joe C.
Hi! It depends on the recipe. You can either omit or sometimes parsley can work as a replacement.
I make this with the Epic Vegetarian Tacos, along with the pickled onions and my whole family is oohing and aaahing the entire time they’re eating. If I’m ambitious, I make a salsa also. This is a simple avocado garnish full of flavor.
Love the avocado dip& I add natural yoghurt to make it creamy
My mother used to make the spread, but she always added a couple of tablespoons of sour cream (I use Mexican sour cream for the best texture); it really adds to the creaminess.
I love to eat this food wao.
This sauce was great on the vegetarian tacos, and I’m sure I’ll use it for other things. I really enjoy your website as well as your cookbook which I use a lot! Thank you!
Ohmigosh! This is so good! I’m eating it out of the food processor! Thanks for such a great recipe.
You’re welcome, Kimberly! Thank you for your review.
Cookie and Kate I think you’re great so are your recipes your guacamole dip is good on pita chips and truiscits it’s my healthy snack
Can you freeze leftovers with Saran Wrap pressed into the top?
I don’t know if that will provide the best seal.
Not bad but kind of underwhelming. A little too much lime juice and texture was more like a salad dressing. Will be good for drizzling over brown rice and sweet potato, but as a dip it wasn’t really stand alone good. I’ll stick with the C&K guac recipe for parties :)
I’m sorry to hear that, Paula. I appreciate your feedback.