Creamy Avocado Dip
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 minutes
Rating
4.8 out of 5 stars
(41)
Ingredients
1 1/2 cups
- 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
How would you rate this recipe?
Preparation
Step 1
Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
Step 2
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.)
Step 3
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.
Step 4
Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.
Step 5
Save recipe for the next time?
Chef's 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).
