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!