Pin It I grabbed two avocados from the market on a humid Saturday afternoon, squeezed them gently until they gave just a little, and tossed them into my bag without much of a plan. An hour later, I was standing in my kitchen with unexpected guests on the way and nothing but those avocados, half a lime, and a handful of cilantro I'd forgotten about in the crisper. What started as mild panic turned into this dip, and I've been making it ever since. It's become my go-to whenever I need something fast, bright, and universally loved.
The first time I made this for a small gathering, I set it out next to store-bought salsa and watched everyone ignore the salsa completely. My friend Anna, who usually critiques everything I cook with brutal honesty, asked if I'd been hiding this recipe from her on purpose. I hadn't, I'd just never thought to write it down because it felt too simple to count as a real recipe. But watching people scrape the bowl clean made me realize that simple is often exactly what people want.
Ingredients
- Ripe avocados: The whole dip lives or dies on this, so press gently near the stem end and look for a little give without mushiness.
- Fresh lime juice: Bottled lime juice tastes flat and bitter compared to the real thing, and you only need one lime anyway.
- Cilantro: I chop it finely so it distributes evenly and doesn't overpower, but if you're one of those people who thinks it tastes like soap, parsley works just fine.
- Garlic: One small clove is enough to add depth without making your breath unbearable, mince it as finely as you can.
- Jalapeño: Seeding it keeps the flavor without the fire, but I've left the seeds in when I'm feeling bold.
- Sea salt and black pepper: These bring out the avocado's natural creaminess and balance the acidity of the lime.
Instructions
- Mash the avocados:
- Scoop the flesh into a medium bowl and use a fork to mash it until mostly smooth, but leave a few small chunks for texture. I like it a little rustic, not baby food smooth.
- Add the aromatics:
- Stir in the garlic, cilantro, lime juice, and jalapeño if you're using it. The lime juice will start to brighten the color of the avocado almost immediately.
- Season and taste:
- Add the salt and pepper, then taste and adjust. Sometimes I add a pinch more salt or an extra squeeze of lime depending on how the avocados taste that day.
- Serve right away:
- This dip is best fresh, so set it out with chips, vegetable sticks, or whatever you have on hand. If you need to wait, press plastic wrap directly onto the surface to keep it from turning brown.
Pin It I brought this dip to a potluck once, and someone asked if I'd made guacamole. I said not exactly, and they looked confused until they tasted it. It's lighter and sharper than guacamole, less about the tomatoes and onions and more about the avocado and lime playing off each other. That distinction doesn't matter much when people are dipping chips into it with enthusiasm, but it matters to me because it means I can make it faster and with fewer ingredients.
How to Pick the Right Avocados
I used to buy avocados based on color alone and ended up with rock-hard fruit or brown mush. Now I ignore the color and press gently near the top where the stem was. If it yields slightly but doesn't feel squishy, it's ready. If it's hard as a stone, leave it on the counter for a day or two. If it feels too soft or has dark sunken spots, it's past its prime and will taste bitter or stringy no matter what you do with it.
Serving Suggestions Beyond Chips
I've spread this on toast with a fried egg on top, dolloped it onto black bean tacos, and used it as a sandwich spread in place of mayo. It's also great with raw vegetables like bell pepper strips, cucumber rounds, or carrot sticks if you want something lighter. One time I thinned it out with a little olive oil and used it as a salad dressing, which sounds weird but tasted better than it had any right to.
Storage and Make-Ahead Tips
This dip doesn't love sitting around, but you can buy yourself a few hours by pressing plastic wrap directly onto the surface so no air touches it. The lime juice helps, but oxidation is inevitable. If the top layer turns brown, just scrape it off and the rest underneath will still be green and fresh.
- Make it no more than two hours ahead if you want it to look its best.
- Stir in an extra squeeze of lime right before serving to wake up the flavors.
- If it thickens in the fridge, a teaspoon of water or lime juice will loosen it back up.
Pin It This dip has gotten me out of more last-minute hosting situations than I can count, and it never feels like I'm cutting corners. It's bright, creamy, and always gone before anything else on the table.
Recipe FAQs
- → How do I keep the dip from turning brown?
Cover the dip with plastic wrap pressed directly onto the surface to minimize air exposure. This prevents oxidation and keeps it looking fresh and vibrant.
- → Can I make this ahead of time?
While best served fresh, you can prepare it up to 2 hours ahead. Store covered in the refrigerator and give it a quick stir before serving.
- → What can I substitute for cilantro?
Fresh parsley works wonderfully as a substitute if you're not a cilantro fan. Use the same amount for a milder herb flavor.
- → How do I make it spicier?
Add more jalapeño or include the seeds for extra heat. You can also incorporate a pinch of cayenne pepper or a dash of hot sauce to taste.
- → Is this dip suitable for vegans?
Yes, the basic version is completely vegan. However, the optional Greek yogurt addition contains dairy, so omit it for a strictly vegan preparation.
- → What's the best way to serve this dip?
Serve chilled or at room temperature with crispy tortilla chips, fresh vegetable sticks like carrots and celery, or as a topping for tacos, burritos, and sandwiches.