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Home » Recipes by Course » Appetizer

Modified: Jun 19, 2020 Published: Aug 31, 2020· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Course » Appetizer

Avocado Dip for Veggies and Crackers

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Imagine an ultra-creamy dip, flavoured with fresh herbs, perked up with a little lime juice, and bringing you the nutritional benefits of avocado. This Avocado Dip is not guacamole. Made with my Vegan Cashew Yogurt, it's a plant-based, multi-purpose dip for fresh veggies and crackers. You can make it in five minutes!

looking down on a bowl of greenish, creamy dip surrounded by carrots, green onions, and crackers

Are you entertaining a group that might include people on special diets? If your gathering includes anyone who follows keto, paleo, gluten free, dairy free, or vegan diets, this Avocado Dip is for them! Would you simply like a smooth, creamy dip that's free from dairy? Check!

What You'll Need

top down view of each of the individual ingredients for vegan avocado dip on marble with wooden cutting board
  • Avocado - You'll want to use a nice, ripe avocado. An underripe avocado will not produce the creamy texture you'll need in this recipe. I like to buy my avocados a little on the green side. That way, they'll make it home from the store safely without being bruised. Then I know that if I leave it in a safe place on my counter for a day or two, it will be perfect when I'm ready for it. Yes, this takes a little planning ahead, so I try to arrange to make my avocado recipes a day or two after the shopping trip.
  • Vegan Cashew Yogurt - The vegan cashew yogurt in this recipe provides beneficial probiotics as well as the healthy fats, vitamins, minerals, and antioxidants of the soft, buttery nut. It provides a creamy texture without the use of dairy.
  • Herbs - Use cilantro, basil, parsley, and/ or dill. Play around. Use what you have. See which herb or combination you like best. Then share your winner with the rest of us in the comments below!
  • Juice - Use freshly-squeezed lemon or lime juice. I know you can buy stuff in a bottle that says it's "real." Let me just say that using real lime juice (or lemon juice, if you prefer) makes all the difference! Even though there's not much juice in the recipe, its flavour is important. I'm never happy with the bottled kind.

How to Make Vegan Dip

Briefly chop fresh herbs and green onion, in a food processor if you have one.

chopped green herbs in food processor

Add the other ingredients.

avocado, cashew yogurt, and herbs in food processor bowl

Blend it all together until your dip has reached a smooth, creamy consistency. Then serve and enjoy!

greenish, creamy veggie dip in bowl of food processor

Recipe FAQ's

Is avocado dip healthy?

This one sure is! Avocados are a great source of potassium, monounsaturated fatty acids, and fibre.

What if I don't have a food processor?

This recipe is very quick and easy to mix up. If you don't have a food processor, chop your herbs and onion a little finer. Mash the avocado with a fork, and stir everything together.

How long does avocado dip last?

While anything made with avocado is best enjoyed fresh, your leftovers will keep for a day in the refrigerator if well sealed.

shallow bowl of cream, greenish avocado dip surrounded by seed crackers, baby carrots, and green onions

What do you eat with avocado dip?

I like to eat this avocado dip with chunks of bell pepper, slices of cucumber, and sticks of celery. It's fantastic with Flax Seed Crackers and Seed Crackers. It would also work well as a chip dip, if you're so inclined.

Elimination Diet Meal Plan

Recipe

looking down on a bowl of greenish, creamy dip surrounded by carrots, green onions, and crackers

Avocado Dip

Creamy vegan avocado dip is a great accompaniment to veggies and crackers. The recipe makes 1 ½ cups, or approximately 355 ml.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: dairy free dip, gluten free dip, vegan dip, veggie dip
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 24 tablespoons
Calories: 31kcal
Author: Cathy

Equipment

  • food processor
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Ingredients

  • 1 cup (250 ml) Vegan Cashew Yogurt
  • 2 tablespoons fresh cilantro or basil, parsley, and/or dill
  • 1 green onion coarsely chopped
  • 2 teaspoons (10 ml) fresh lime juice or lemon
  • sprinkling black pepper
  • pinch sea salt
  • 1 ripe avocado pit removed, insides scooped from shell
  • 1 teaspoon (5 ml) olive oil (optional)

Instructions

  • FOOD PROCESSOR: Roughly chop fresh herbs and onion in bowl of food processor. Add remaining ingredients and puree until smooth.
  • BY HAND: Finely mince the fresh herbs and green onion. Mash in the avocado. Then blend all ingredients together.
  • Optionally, drizzle with some olive oil to serve.

Video

https://www.youtube.com/watch?v=AOJhcHyF_LM

Notes

This dip is best eaten while fresh, but leftovers will keep in the refrigerator, well sealed, for a day.

Nutrition

Serving: 1tablespoons | Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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5 from 1 vote (1 rating without comment)

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