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scooping avocado dip onto a chip

Creamy Avocado Dip

4.23 from 9 votes
This avocado dip recipe makes a thick, smooth, creamy dip in under 5 minutes using ripe avocados, Greek yogurt, lime juice, and cilantro. It blends into a scoopable, protein-boosted dip that is perfect for chips, veggies, tacos, and party platters.
Unlike guacamole, this version is ultra-smooth and stays fresh longer because of the added yogurt!
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Prep Time3 minutes
Cook Time0 minutes
Total Time3 minutes
Servings: 4
Author: Molly Thompson

INGREDIENTS

  • 3 large avocados pitted and peeled
  • 1 cup plain greek yogurt dairy-free if needed
  • 2 Tableespoons lime juice (about 1 lime)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt or more to taste
  • 1/4 cup cilantro leaves
  • To serve: tortilla chips, sliced veggies, plantain chips, or crackers

INSTRUCTIONS

  • Add all of the ingredients to a food processor or high-speed blender. 
    3 large avocados, 1 cup plain greek yogurt, 2 Tableespoons lime juice, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon kosher salt, 1/4 cup cilantro leaves
  • Blend for 1-2 minutes, stopping to scrape down the sides of the bowl or blender as needed. If you're using a blender, you may need to use a tamper to keep the ingredients moving—this dip is thick and creamy! For a more rustic and chunky dip, add everything to a bowl and mix together with a potato masher, leaving some large chunks of avocado.
  • Transfer the avocado dip to a serving bowl or dish, sprinkle more cilantro on top of the dip, and serve with corn chips, fresh veggies, crackers, or plantain chips.

Notes

Greek Yogurt Options: Greek yogurt adds creaminess and protein. Cottage cheese increases protein further. Sour cream gives a more traditional flavor. Use plain unsweetened plant-based yogurt for dairy-free.
Texture Adjustment Tip: For thicker dip, reduce yogurt slightly. For thinner dip, add 1 tablespoon water or lime juice at a time.
Make-Ahead Tip: Press plastic wrap directly onto the surface before refrigerating to minimize browning.
Storage: It's best right away, but stays fresh in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 13.3g | Protein: 10g | Fat: 19.7g | Cholesterol: 10.2mg | Sodium: 347mg | Fiber: 7.1g | Sugar: 3.6g | Vitamin A: 12.4IU | Vitamin C: 11.5mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
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