This creamy avocado dip requires just a few ingredients and is very tasty when served with tacos or quesadillas. A healthy dip that everyone loves.
Our family loves Mexican food. It is a comfort food, at least for me! Warm, spicy, melty, creamy, crispy, I’d say that falls into the comfort food category.
Tacos, quesadillas, nachos…you name it. When I couldn’t have corn, because of Baby Bee’s corn intolerance, I really missed my chips and salsa. I’d still eat guacamole, on everything, pretty much, but I did miss crunchy tortilla chips.
Baby Bee seems to be able to tolerate corn okay now, so once again I am able to eat chips and tortillas – yay! The recipe that I’m going to share with you today is adapted from The Veggie Book – How to Pick, Prepare, and Plate, by Shay, Tate and Worth (affiliate link). I was drawn to The Veggie Book because it has recipes for each vegetable: kale, sweet potatoes, asparagus, zucchini…each vegetable has a few interesting recipes. I loved reading about new ways to prepare vegetables!
As I said, I loooove guacamole, and since I knew we were making bean and vegan cheese quesadillas, I thought this recipe for avocado dip would be perfect! I did make some changes so that it would be dairy free.
- 2 ripe avocados, peeled and cut into chunks
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- ½ – ¾ cup almond milk (Or any milk that works for your diet)
- Place all ingredients in a blender or food processor (just start with a ½ cup almond milk) and puree until smooth.
- Add more almond milk as desired until the dip is the thickness that you prefer. If your chips are a little thinner, you might want to add more almond milk.
This dip is delicious – a nice smooth texture, and the almond milk adds richness. My five year old ate about five servings of it – he couldn’t get enough!
Enjoy with tortilla chips, or bean chips if you can’t have corn – Beanitos are fabulous! Or with quesadillas! We made easy bean and cheese quesadillas yesterday: just heat a little vegan buttery spread in a frying pan over medium heat. Add a tortilla to the pan and spread some refried beans on top. Add a little bit of the Daiya dairy free cheese, then fold the tortilla in half and brown on both sides.
Cut into wedges and dip into your creamy avocado dip!
Latest posts by Kelly Roenicke (see all)
- Gluten Free and Vegan Sugar Cookie Bars. - February 13, 2017
- Chocolate Valentine Cupcakes (Gluten Free, Vegan). - February 9, 2017
- Sweet and Spicy Barbecue Sauce. - February 6, 2017