Simple Avocado Dip – Low carb + Vegan
These last few weeks I shared lots of baking recipe so today it is time to share something savory and healthy. This simple avocado dip is my best friend at snack time or to serve as a quick easy appetizer. You know how much I love to create healthy and easy appetizers recipe, right ? Well, this simple avocado dip is part of my favorite dip recipes. It is creamy, low carb and dairy free – yep, no yogurt here!Everyone can make this simple avocado dip in less than 10 minutes in a food processor. And if you love skinny and simple avocado dip recipe have also a look at my cold spinach avocado dip – a very similar dairy free dip recipe that add some greens to your plate without the carbs or calories.
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You can eat this simple avocado dip straight away after you made it but I highly recoomend to leave it an hour in the fridge. OMG! the flavor will blend, the tahini paste will firm up and it ends up in the BEST avocado dip on earth! What I love about this dip is the highly creamy texture from tahini paste – note, I also made this recipe with sunflower seed butter and cashew butter they are good too – and olive oil while being dairy free. I used this simple avocado dip recipe at snack time to fix a craving or as a delicious holiday appetizer to dip my spinach balls recipe or chips.
This week end I also served this avocado dip to my friends as an healthy appetizer with some unsalted corn chips and cucumbers sticks to dip into it. You see, it is not only a holiday dip it is an everyday healthy dip good for any occasion. It has a huge success so I couldn’t keep this simple recipe for myself. Time to share this easy avocado dip with you. Yes, I am always testing the blog recipes few times before sharing them to make sure it works well. So do not wait for making this avocado dip – specially if you are from New Zealand because right now I bought those avocado $0.50 each! What an healthy low cost family snack.
Watch this Simple Avocado Dip Recipe Video and make it now !
Simple avocado dip only 6 ingredients with cilantro, tahini and olive oils. A creamy simple guacamole recipe perfect to dip tortilla chips.
- 2 ripe avocado about 1 cup avocado flesh
- 1/4 cup tahini - or nut butter like sunflower butter
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons lemon juice - juice 1/2 fresh lemon
- 2 garlic clove pureed
- 4 tablespoons extra virgin olive oil + 1 tablespoons to drizzle on top
- 1/8 teaspoon Chili flakes - optional
- 1/4 teaspoon salt
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In a food processor with the S blade attachment, add all the ingredient in this order avocado, tahini, chopped cilantro, lemon juice, crushed garlic, olive oil ,chili flakes and salt.
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Process on medium speed until the dip is smooth and no more lumps of avocado appears. You may have to stop the food processor every 30 seconds, scrap down the sides of the bowl with a spatula and repeat until smooth.
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Transfer the dip into a large bowl. Refrigerate at least 1 hour to allow the flavors to blend. Drizzle one tablespoon on top of your dip before serving.
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Dip in the tortilla chips or raw vegetables sticks like cucumbers, carrots.
Storage: store well in the fridge in a airtight container up to 3 days. The top may get darker as avocado oxidize with air. Simply give a good stir before serving and it will look as green as the first day you made it. This does not alter taste.
Tahini replacement: you can replace tahini by nut butter of your choice.
Nutrition panel is for one serve. This dip serve about 12 portions.
How much lemon juice do you use?
Hi Ali, Sorry if it was not clear enough. I am French and I am doing my best to wrte in English on this blog 🙂 In my recipe I say ‘1/2 lemon juice’. I meant the juice of half a fresh lemon. However if you like your avocado dip a bit more sour you can increase up to 1 lemon but the dip will be less creamy too, a bit more liquid. I hope you enjoy the recipe ! Carine.
I run out of tahini but I’m going to buy more today, I love avocado and guacamole so I’ll try this version as well. I think your English is great 😉
Hugs,
Pili
Hi Pili,
Thank you so much ! Enjoy this recipe I simply love tahini in any dips it add so much flavour and a lovely creamy texture while keeping the whole thing dairy free. xoxo Carine.
So yummy
How many servings does it do? Also what can I use instead of tahini
Hi Tammy, I did this recipe without tahini many times – specially now that I am pregnant as it is not really a safe food to eat. Simply swap the amount of Tahini by the same amount of sunflower butter or even peanut butter taste amazing! It will provide the same texture to the dip adding a light nutty flavor. Another option is to use Greek Yoghurt as a swap. The texture will be lighter but if tolerate dairy it is a great option too. I always serve this dip as a party dip for about 4-6 persons. Enjoy the recipe and let me know how it goes ! Carine.
Hi!
I don’t have a good processor. Can I use a regular blender?
Thanks!
Andrea
Hi, yes it should work pretty well as this dip is not too thick and it will blend well in a classic blender. Enjoy! xoxo Carine.
This is so tasty!!! I tweaked it a little bit to give the flavors a pop, added some salt, onion powder, and garlic salt and its perfect! Great recipe!
Hi Tracy, Thanks for your lovely comment and your ieas on how to improve this recipe. I love garlic salt too and onion powder sounds a great addition to this simple avocado dip too. Thanks for following my blog and recipes! I hope I talk to you on the blog very soon ! Enjoy the recipes. Carine.
Hi,
Thanks for the yummy recipe. I have two questions. Dpes the tahini has to be prepared or raw. How long can i keep it in the fridge
Thanks
Hello! I buy the tahini from the store – you can buy unhulled tahini or hulled tahini – both are the same and works perfectly in this simple recipe. I usually find it in the organic aisle of my local supermarket – pak n’ save stores in New Zealand. I keep the store bought tahini for months in my pantry. The avocado dip will store well up to 4 days in the fridge in an airtight plastic container. It is good on top of salads, as a sauce in sandwich wraps or as a dip for chips and veggie! Enjoy the recipe and thanks for testing the recipe on my blog. Carine.
I made this dip as part of an appetizer trio before Easter dinner, and everyone really liked it. My son doesn’t eat dairy, so this is a great, creamy dip without cream. It did darken a bit on top when stored, but once stirred the lovely green colour underneath came through. Thanks for a great recipe!
Thank you so much for sharing your lovely story using my dip for Easter. I am so glad you enjoy it ! I agree the color can change a bit if you store the dip in the fridge for a while before using it. Next time I recommend you to add few extra drops of fresh lime or lemon juice in the dip and cover your bowl with plastic wrap to avoid air to oxidize the surface of the dip. See you soon on the blog ! Carine.
Hello! I plan to make your spinach balls and this avocado dip for a party in a few weeks. However, I cannot stand the taste of cilantro! Sadly, I am one of those people to whom it tastes like soap. Can I use parsley instead?
Of course you can! I love cilantro but my little girl is like you, she think it taste like metal. So for her I use oregano in those balls but parsley or dill would be delicious options as well. Enjoy the spinach ball and the dip. Thanks for trying my recipes. XOXO Carine.