Creamy Avocado Dip

You can never have too many hor d'oeuvre recipes, so give Creamy Avocado Dip a try. This recipe makes 6 servings with 112 calories, 1g of protein, and 10g of fat each. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have avocados, jalapeno, lime juice, and a few other ingredients on hand, you can make it. This recipe is liked by 433 foodies and cooks. It is brought to you by Cookie and Kate. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes around 5 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 60%. If you like this recipe, you might also like recipes such as Creamy Avocado Dip, Creamy Avocado Dip, and Creamy Avocado Dip.

Servings: 6

Preparation duration: 5 minutes

 

Ingredients:

2 large avocados, halved and pitted

½ cup lightly packed fresh cilantro (some stems are okay)

1/3 cup lime juice (from about 2 ½ limes)

1 small jalapeño, seeds and ribs removed, roughly chopped

2 tablespoons water, more as needed to thin

½ teaspoon fine sea salt

Equipment:

food processor

blender

bowl

Cooking instruction summary:

Instructions Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeo, water, and salt. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.) If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if its not quite flavorful enough. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.

 

Step by step:


1. Using a spoon, scoop the flesh of the avocados into a food processor or blender.

2. Add the cilantro, lime juice, jalapeo, water, and salt.

3. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)

4. If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if its not quite flavorful enough.

5. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.


Nutrition Information:

Quickview
111k Calories
1g Protein
9g Total Fat
7g Carbs
15% Health Score
Limit These
Calories
111k
6%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
7g
2%

  Sugar
0.78g
1%

Cholesterol
0.0mg
0%

Sodium
199mg
9%

Get Enough Of These
Protein
1g
3%

Fiber
4g
19%

Vitamin K
18µg
18%

Vitamin C
13mg
17%

Folate
57µg
14%

Vitamin E
1mg
10%

Potassium
353mg
10%

Vitamin B5
0.96mg
10%

Vitamin B6
0.19mg
9%

Copper
0.14mg
7%

Vitamin B3
1mg
6%

Vitamin B2
0.09mg
5%

Magnesium
21mg
5%

Manganese
0.11mg
5%

Vitamin A
219IU
4%

Phosphorus
37mg
4%

Vitamin B1
0.05mg
3%

Zinc
0.45mg
3%

Iron
0.41mg
2%

Calcium
11mg
1%

covered percent of daily need
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