Creamy Avocado Dip

I’m such a huge fan of avocados. We pretty much always have a couple hanging around on the counter because we use them in everything.

Having eggs? Add some avocado slices on the side. Having a sandwich? Make an avocado spread. Having taco night? You know we’re making this avocado dip!

It’s pretty similar to guacamole, but smoother, and thinned out a little bit. The smoky creaminess pairs so well with the hint of heat from the jalapeño.

Plus, it’s SO versatile! Obviously here we’re talking about it as a dip, but further down in the post I’ll talk about the other great ways we use this dip recipe.

How to make avocado dip?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Roast the peppers. This brings out the smoky flavor of the poblanos.
2. Let the peppers sit. Having them sit in a bowl covered with plastic wrap creates a steaming effect, which will really help in a later step.
3. Start the dip. Add everything except the poblanos, and pulse until about halfway smooth.
4. Peel and chop peppers.
5. Finish the dip. Add the peppers to the food processor with the dip and process until as smooth as you want it.
6. Add more water or lime juice as needed. This will all depend on how thick or thin you want the dip to be.

Variations of this recipe

• Extra creamy – if you’d like to make this dip even creamier, try adding some sour cream, Mexican crema, or plain greek yogurt to it. The amount is completely up to you.
• Mashed – if you don’t have a food processor, or just don’t want to clean it (I’ve been there!), you can make this recipe without one. See the FAQ section below for all the details.
• Spicier – to increase the heat level, either use more jalapeño peppers, or keep the seeds in.
• Milder – if you’re not a huge fan of the spicy heat, you can omit the jalapeño all together. The poblanos add a smoky flavor, not really heat, but you can omit them as well if you’d like.

Making avocado dip ahead of time

I like to make this dip fresh, to reduce any potential brown discoloration.

But you can definitely make it completely ahead of time. Just follow the storage tips below for all the details.

You can also really cut down on the prep/cook time by roasting the poblanos ahead of time. Once they’re roasted, peeled and chopped, you can store them in the refrigerator for several days.

Storage

Leftover dip should be refrigerated in an airtight container for up to 4 days.

I recommend also adding a layer of plastic wrap (or whatever you use in place of plastic wrap) directly on top of the dip, as this reduces the amount of air that gets to it, keeping it bright green instead of brown.

Other ways to use this dip

• Dip – instead of using a veggie dip, try some fresh veggies with this avocado dip.
• Dressing – thin this out with water or more lime juice and try it drizzled over a salad!
• Tex-mex – any tex-mex style meal is perfect with this dip. Tacos, burritos, enchiladas, quesadillas, nachos, and more!
• Veggies – roast some vegetables (like carrots, sweet potatoes, cauliflower, etc) and drizzle some of this dip over the top.