This creamy avocado dip requires just a few ingredients and is very tasty when served with tacos or quesadillas. A healthy dip recipe 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 my son’s corn intolerance, I really missed my chips and salsa. I’d still eat guacamole, on pretty much anything, but I did miss crunchy tortilla chips.
Once he could tolerate corn, I was happy to eat tortilla chips again, and especially happy to make this easy avocado dip.
As I said, I love 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 to the original recipe so that it would be dairy free.
How do you pick a ripe avocado?
The skin on a ripe avocado will be a bit darker, and when you gently squeeze the avocado, it will yield to pressure. If it feels very hard, it’s unripe. If it feels very mushy, then the avocado is overripe and not good. Read more about how to pick an avocado here.
What’s the best way to mash an avocado?
You can use a fork or a potato masher to mash an avocado. For this dip, which is very creamy, you will use a food processor or blender to get a very smooth texture.
How do you keep avocado dip from turning brown?
If you refrigerate this dip, press a piece of plastic wrap on the top to help it stay green. If there is a little bit of discoloration, you can scrape that off before eating.
Tips for making this avocado dip recipe:
- use ripe avocados – not over ripe (they should not have any brown spots or streaks in the flesh)
- use a food processor or a blender to get an extra creamy texture
- make this right before serving for best results
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Creamy Avocado Dip.
A mild, creamy avocado dip that pairs well with tacos or tortilla chips. Dairy free recipe.
- 2 ripe avocados peeled and cut into chunks
- 1 clove garlic minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- 1/2 cup non-dairy milk I used So Delicious Unsweetened Coconut Milk.
Use any non-dairy milk that works for your dietary needs. I recommend a neutral tasting milk. Depending on your allergens, that could be soy milk, coconut milk, almond milk, oat milk, or rice milk.
This dip is best eaten right away. If you store it in the refrigerator, place a piece of plastic wrap on top so that it doesn't turn brown.
Recipe adapted from The Veggie Book by Shay, Tate, and Worth.
This dip is delicious – a nice smooth texture, and garlic adds a nice zip. My son ate about five servings of it – he couldn’t get enough!
This recipe was originally published in October 2013. It has been updated.