Description
This Spicy Avocado Dip is a creamy, zesty, and flavorful appetizer perfect for chip dipping, spreading on sandwiches, or serving alongside your favorite Mexican dishes. Made with ripe avocados, fresh jalapeños, and zesty lime juice, this quick and easy recipe delivers a perfect balance of heat and creaminess in just 5 minutes.
Ingredients
Scale
Avocado Dip Ingredients
- 3 ripe avocados, peeled and seed removed
- ½ medium red onion, roughly chopped
- 2 medium jalapeño peppers, roughly chopped
- 3 tablespoons freshly squeezed lime juice (about 1 ½ medium limes)
- 3-5 tablespoons water
- 1 teaspoon garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare Ingredients: Start by peeling, pitting, and roughly chopping the ripe avocados. Roughly chop the red onion and jalapeño peppers, and mince the garlic. Fresh ingredients will provide the best flavor and texture.
- Combine Ingredients: In a food processor or blender, add the avocados, red onion, jalapeño peppers, garlic, lime juice, red pepper flakes, kosher salt, and black pepper. Blend until smooth, scraping down the sides as needed.
- Adjust Consistency: Add 3 to 5 tablespoons of water gradually to achieve your desired dip consistency. Blend again to incorporate the water, aiming for a creamy but not too runny texture.
- Add Fresh Herbs: Stir in the chopped fresh cilantro by hand after blending to retain its bright color and fresh flavor. Mix gently until evenly distributed.
- Serve: Transfer the spicy avocado dip to a serving bowl. Serve immediately with tortilla chips, vegetable sticks, or as a condiment for your favorite dishes. If not serving right away, cover with plastic wrap pressed directly on the surface to prevent browning.
Notes
- Use ripe avocados for a creamy texture and rich flavor.
- You can adjust the heat level by reducing or increasing the amount of jalapeño and red pepper flakes.
- If you prefer a milder dip, remove the seeds from the jalapeños before blending.
- To keep the dip from browning, add extra lime juice or cover tightly with plastic wrap.
- This dip can be stored in an airtight container in the refrigerator for up to 1 day.
