The hardest part about making dips that are both flavorful and delicious is that they’re usually packed with mayonnaise and sour cream which are heavenly, but not very healthy — certainly not anywhere as nutritious as a rich avocado, which is a great substitute.
Avocados have the creamiest consistency for making a dip. They’re packed with the antioxidants beta-carotene and vitamins C and E. Even better is that you can add to this recipe virtually any fresh herb you can find. I have cilantro, dill and garlic chives growing like weeds in my garden, so that’s the combination that I used, but now that Kenya seems to want to eat this dip at every meal, next week it could be basil, parsley and tarragon.
No matter what vegetable you are serving, it will be a perfect match with this dip.
Avocado Herb Dip
Ingredients
- 1 avocado, peeled and pitted
- 2 tablespoon Mayonnaise or Vegannaise
- 2 tablespoon Plain Yogurt
- 2 tablespoon Herbs (I used cilantro, dill and garlic chives and a pinch of marjoram, but you could use tarragon, basil, parsley, or anything you enjoy)
- 1 1/2 Tsp lemon juice
Instructions
- Place all the ingredients in a food processor or blender and puree until smooth.
- Serve.
I’ve tested it’s very good and creamy! (France)
This is really good! Made an awesome sandwich spread.
[…] Herb Dip adapted from Weelicious Yields 1/2 […]
This will be good for 2-3 days, if you get any oxidation on top of the avocado dip (it turns brown) just mix it up and it will be good as new 🙂
How long will it keep? (that is, if there’s any left over!) Sounds delicious!
Hi,
Great site!
Wondering what the purple fruit (or vegetable?) is in the lower center (right of the tomoato) of the photo.
I’m sure you have so much more produce to choose from in L.A. I’m in Omaha, Nebraska…stuck with mostly the basics. 🙁
Thanks!
Lori