Creamy Avocado Dip

Creamy Avocado Dip

Course: Salads & Sides


  • 2 avocados halved and pitted
  • 1/2 cup lightly packed fresh cilantro
  • 1/3 cup lime juice approx 2 1/2 limes
  • 1 jalapeño seeds and ribs removed, roughly chopped
  • 2 tbsp water more as needed to thin
  • 1/2 tsp salt


  • 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.


Recipe adapted from Cookie and Kate 
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