Creamy Avocado Dip

5 from 1 vote

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Ripe avocados waiting to be put to good use? Make this 10 minute creamy dip.

Creamy Avocado Dip

I adore avocados, but sometimes they can feel like the Murphy’s Law of vegetables. They never seem to be ripe when you want them to be, and when you’re not prepared to use them, there they are, all soft and beckoning.

Spoon in a bowl of Creamy Avocado Dip.

Have you seen this poster/t-shirt?

Not yet.

Not Yet.

Not Yet.

Not Yet.

EAT ME NOW.

Too late.

Avocados
Woman dipping a cucumber into a bowl of Creamy Avocado Dip.

Avocado Sour Cream Dip

This eat-me-now moment is when you offer to bring an appetizer and you make this dip. Avocados and sour cream – does it get creamier than that? It’s tangy and just the right amount of rich, thanks to a blend of sour cream and Greek yogurt (and you could use all of one and not the other, depending on which direction you feel like tilting).

Ripe avocados waiting to be put to good use? Make this lush 10-minute dip.

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White bowl of Creamy Avocado Dip with a spoon.

I feel like a broken record every time I say, “you can leave the cilantro out for cilantro haters,” but it does bear repeating if cilantro is a deal breaker in your house. I love it but when my husband encounters it he says things like, “I’ll just power through it.” Taking one for the team.

What to Serve with Avocado Dip

This would be amazing on tacos, especially fish tacos. Also to dopp over enchiladas or in burritos. If you wanted to be clever/classy you can put it into a plastic bag, snip off a tiny corner and sqeeze and squizzle is over the things to it looks all restaurant-ey and what not. Or if you happen to have one of those squeezy condiment bottles, this is a perfect candidate for that.

Sliced cucumber being dipped into a bowl of Creamy Avocado Dip.

Other Avocado Recipes

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5 from 1 vote

Creamy Avocado Dip

Ripe avocados waiting to be put to good use? Make this 10 minute creamy dip.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 People
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Ingredients 

  • 2 ripe avocados
  • ¼ cup sour cream
  • ¼ cup Greek yogurt
  • 2 tablespoons minced shallots
  • 2 tablespoons cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon red pepper flakes , or more to taste
  • Kosher salt and freshly ground pepper to taste

Instructions 

  • Place the avocados, sour cream, yogurt, shallots, cilantro, lemon juice, honey, red pepper flakes, and salt and pepper in a food processor and process to blend.
  • Scrape down the sides, and blend until smooth.

Notes

This would be amazing on tacos, especially fish tacos. Also to dopp over enchiladas or in burritos. If you wanted to be clever/classy you can put it into a plastic bag, snip off a tiny corner and sqeeze and squizzle is over the things to it looks all restaurant-ey and what not. Or if you happen to have one of those squeezy condiment bottles, this is a perfect candidate for that.

Nutrition

Calories: 103kcal, Carbohydrates: 6g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 12mg, Potassium: 271mg, Fiber: 3g, Sugar: 2g, Vitamin A: 125IU, Vitamin C: 6mg, Calcium: 21mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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