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!
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
- 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.
Add the other ingredients.
Blend it all together until your dip has reached a smooth, creamy consistency. Then serve and enjoy!
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.
While anything made with avocado is best enjoyed fresh, your leftovers will keep for a day in the refrigerator if well sealed.
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.
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- 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)
- 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.