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.
This is the moment 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).
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.
Other ways to use those ripe avocados?
Creamy Avocado Dip
- 3 ripe avocados
- ½ cup sour cream
- ½ cup Greek yogurt
- 2 tablespoons cilantro leaves
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- Pinch red pepper flakes
- Kosher salt and freshly ground pepper to taste
- Place the avocados, sour cream, yogurt, 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.
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