Avocado Dip recipe
You’ve had guacamole before, but this rich dip is thicker, creamier, and just perfect for salty crackers and crunchy raw vegetables.
Ingredients:
¼ cup cream cheese
1 large ripe avocado, peeled, pitted, chopped
½ jalapeno pepper, seeded, chopped
1 clove garlic, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon ground cumin
Directions:
1) Combine all ingredients, except cumin, in a food processor; pulse until smooth.
2) Transfer mixture to a serving bowl; sprinkle with cumin and serve.
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Reviews and Comments:
I mixed mashed avocado with greek yogurt, added some spices and it was just like mayo.
It is a great recipe. We substituted jalapeño with a green chili pepper. Served with cheese-flavored tortilla chips.
It was great! I highly recommend it as a light snack.
Just made it, it's delicious. It could serve anywhere from 1 to 4 people in my opinion. Served it with Triscuts.
Great recipe. I substituted hung curd (yoghurt) for cream cheese and spicy green Indian chilles for the jalapeno. The version variant worked well too.
Nutritional Information
The amounts below are for the entire yield, as if it was one serving. Divide by two, three, four etc. depending on how many people are sharing this dip.
| Amounts Per Serving | |
|---|---|
| Calories | 538 |
| Fat (Total) | 49.4g |
| Fat (Saturated) | 12.8g |
| Fat (Polyunsaturated) | 0.8g |
| Fat (Monounsaturated) | 5.7g |
| Cholesterol | 63.8mg |
| Sodium | 1,341mg |
| Potassium | 134mg |
| Carbohydrates (Total) | 22.5g |
| Protein | 8.8g |