With avocados, cilantro, and limes, this Creamy Avocado Dip is a perfect chip dip that’s packed with all the flavor you love in guacamole. It’s so zesty with a pop of lime and onion flavor. Personally, I’d take it over guac any day of the week. Just sayin.
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You can make it for any party or get-together. Birthdays? Serve creamy avocado dip and chips. Father’s Day? Dads want this too. BBQs, Cookouts, and 4th of July? You get the point.
Are you craving more dips to serve with salty chips? Then you have to make our Mexican street corn dip, grilled corn and chorizo dip, and Pico de Gallo. Whenever we make them, they disappear.
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Why You’ll Love Creamy Avocado Dip
- There are just 10 ingredients, including salt and water. And all you do is throw everything in the food processor or blender and it’ll be done in minutes. Perfect when you need something quick and low effort.
- Every bite is a satisfying mix of creamy dip and salty, crunchy chips. It keeps you going back for more.
- It’s perfect for many party situations but it really shines on Cinco de Mayo and graduation parties (the teens really love this dip).
Ingredients
- Avocados
- Sour cream
- Lime juice
- Olive oil
- Garlic clove
- Cilantro
- Red onion
- Ground cumin
- Water
- Salt
See the recipe card for quantities.
How to Make Creamy Avocado Dip
Add the avocado, sour cream, lime juice, olive oil, garlic, cilantro, diced onion, cumin, and salt to a food processor.
Blend until completely smooth and creamy, about 20–30 seconds.
Scrape down the sides, then add 2 tablespoons of water and blend again until fully combined. Taste and adjust salt as needed. Add the remaining tablespoon of water, if needed, to reach the desired consistency.
Serve immediately with tortilla chips or chill in the fridge for a few hours.
Top Tip
For best flavor and texture, use ripe avocados. They should be slightly soft when you squeeze them.
Storage
Avocado dip will stay fresh for up to 2 days when stored in fridge in an airtight container. You can prevent it from browning too quickly by applying a strip of plastic wrap directly to the surface.
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FAQs
You can, but I prefer to make it the same day. A few hours in advance is great because those flavors get more intense.
I prefer tortilla chips (and nothing else). But you can serve it with pretzels, crackers, and hard veggies like carrot sticks and celery sticks.
Creamy Avocado Dip Recipe
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I’ll email this recipe to you before you lose it forever. We’ve all done it.
Equipment
- 1 Food Processor
Ingredients
- 2 Ripe Avocados
- ⅓ Cup Sour Cream
- 2 ½ Tbsp Fresh Lime Juice
- 1 Tbsp Olive Oil
- 1 Small Garlic Clove Finely Diced
- 2 Tbsp Cilantro Chopped
- 2 Tbsp Red Onion Finely Diced
- ¼ Tsp Ground Cumin
- 2-3 Tbsp Water
- Pinch of Salt
Instructions
- Add the avocado, sour cream, lime juice, olive oil, garlic, cilantro, diced onion, cumin, and salt to a food processor.
- Blend until completely smooth and creamy, about 20–30 seconds.
- Scrape down the sides, then add 2 tablespoons of water and blend again until fully combined. Taste and adjust salt as needed. Add the remaining tablespoon of water, if needed, to reach the desired consistency.
- Serve immediately with tortilla chips.
Notes
- Refrigerate in an airtight container for up to 3 days.
- To keep it from browning, press plastic wrap directly onto the surface of the dip to limit air exposure.
Nutrition
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