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Avocado Dip
Creamy vegan avocado dip is a great accompaniment to veggies and crackers. The recipe makes 1 ½ cups, or approximately 355 ml.
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
31
kcal
Author
Cathy
Equipment
food processor
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
Notes
This dip is best eaten while fresh, but leftovers will keep in the refrigerator, well sealed, for a day.
Nutrition
Serving:
1
tablespoons
|
Calories:
31
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
41
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
19
IU
|
Vitamin C:
1
mg
|
Calcium:
1
mg
|
Iron:
1
mg