Easy and Delicious Avocado Dip

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This creamy show-stopper avocado dip conveniently comes together in less than five minutes.  With the summer season upon us and Christmas Holidays only around the corner, Australia is brimming with life for the outdoors.  I’m hoping everyones BBQs are getting a spring clean and the sparkly supplies are in the fridge ready for those afternoon drinks with neighbours and friends.

My homemade avocado dip is my go-to dip,  a handy little recipe to have under your belt. It is so quick to put together and with all those extra little toppings, it attracts all your curious guests who inevitably have more than one little nibble.

If you like your avocado dip lumpy, you could mash with a fork, instead of blending. Made in a food processor with two avocadoes, 1/2 cup of yoghurt, this dip is a deeper green colour made a little bit tangy with lemon, flavoured with parsley and mint and garlic it is delicious served with crackers, chips, with toasted sourdough bread and vegetables, so versatile it can be accompanied with a meal.

You can make this dip in advance, the acid from the lemon will prevent the dip from discolouring to a muddy brown. Prepare in advance and seal in an air-tight container, stored in the fridge.

avocado dip vegetarian

Easy and Delicious Avocado Dip

Prep Time: 15 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

A delicious simple little dip, with a handful of ingredients.

Ingredients

  • 2 avocadoes peeled and seed removed.
  • 1juice of lemon.
  • 4 garlic cloves.
  • 1/4 teaspoon salt.
  • 3 tablespoons pot-set greek yoghurt (see substitutions).

Toppings

  • 125g corn kernels (tinned)
  • 4-6 sweet peppers
  • 1 bunch mint finely chopped (apx 20 leaves )
  • 6 -12 cherry tomatoes cut in quarters or halves 
  • 1 teaspoon sweet paprika
  • 1 teaspoon seeds
  • 2-3 tablespoons olive oil (optional)

Instructions

  1. In a food processor, puree the avocadoes with the lemon juice and yoghurt. See variations for a list of substitution suggestions to the yoghurt if you would like to make this vegan).
  2. Season with salt and pepper.
  3. Coat peppers and strained corn with 1 tablespoon olive oil.
  4. Char grill the peppers and corn lightly. The peppers take 1 minute on each side to char on medium heat. The corn approximately half a minute.
  5. Chop tomatoes and mint.
  6. Transfer the dip to a bowl, add charred vegetables, seeds on top. Drizzle with the remainder of olive oil and serve. Dust with sweet paprika.

Notes

Variations

You can add any seeds as you like as part of the topping. This is why I wasn't very specific.

You could char the sweet bell peppers then chop and add on top of the dip, along with the corn and tomatoes.

Substitute the greek yoghurt with coconut cream or tahini for a vegetarian dip.

Substitute the greek yoghurt with sour cream.

 

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