Avocado Dip Recipe

Avocado Dip is today’s recipe on Sweet Caramel Sunday! Pita chips and dip, yes please!

Or skip the dip and make Smashed Avocado Toast, either way we know and love avocado recipes. 

What’s a Sunday without a big bowl of Avocado Dip and a refreshing drink to quench your thirst!

I am sure you love avocados, I do, they are just so creamy and delicious. Thinking about it, I don’t think I have come across someone who doesn’t love them. Using them to make an Avocado Dip is about the 2nd best thing to do with them. The 1st am thinking smashing one on some warm toast.

We are lucky in Sunny Queensland (it’s actually raining today though, boo hoo) as avocados are in season at the moment. They are SO cheap – literally only costing $1.50 for one at the fruit market.

This time of year, I grab avos (affectionate Aussie slang for avocados) each time I go to the shops. They are so yummy and delicious and you can do so many different things with them.

If dips and spreads are your thing and hey, why not, I get it, you will also love this Chicken Pate recipe. You could serve both at the same party should you wish! 

How to make Avocado Dip recipe?

This Avocado Dip idea came from waaaaay back now. At a place I used to work a long time ago, one of my work buddies used to make a similar dip. I remember trying it once and thinking WOW, THAT IS SOOOO GOOD. A few years went past and I had left the job before a craving for said dip came to mind. I didn’t know her recipe, I didn’t know her quantities of the ingredients, but I remember the flavours and set about making my own.

For this recipe, I have used 3 avos as I wanted to make a huge bowl of this to have on hand as a friend was dropping in and I knew this would be our afternoon snack.

What ingredients are in Avocado Dip?

The other 2 ingredients are red onion and sweet chilli sauce. You can see how you go with the quantities of each as I know some people are particular about tastes and too much onion would put them right off.

So, the way to make it, is to chop up (using the food processor) more onion than you will likely use. Then you add a little bit, taste it, add more if not enough, then stop as soon as it is on the edge of the flavours.

As the onion is not cooked, you don’t want to take a mouthful of the dip and feel that you have just bitten into a raw onion, so easy does it my friends.

But the thing is, the point that is just before too much and combining it with the avo and the sweet chill sauce is a Smooth and Creamy, almost dreamy Avocado Dip, that you can make super quickly and your kids and their friends or you partner will be asking you to make time and time again.

Grab some whole wheat tortillas, cut them, season with salt and pepper, toast them and after making your Avocado Dip, get ready to dunk and eat just like this.

So, without further ado, let’s get that recipe in your cookbook and the ingredients onto your bench top!

Avocado Dip (Smooth and Creamy)

This recipe for Avocado Dip is something you will find yourself making time and time again. When the avocados are in season, you need to grab yourself a few and whip this up. With only 3 ingredients, it is easy and extremely tasty! 

5 from 5 votes

Print Rate

Course: Snack

Cuisine: Australian

Keyword: Avocado

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6

Calories: 179kcal

Author: Adrianne

Ingredients

1x2x3x

Avocado Dip (Smooth and Creamy)

• 3 hass avocados
• 1 red onion
• 2 tbsp sweet chilli sauce

Instructions

Avocado dip (Smooth and Creamy) method

• Use a food processor to finely dice the whole red onion, then remove and place in a small bowl 
• Peel the avocados, remove the seed and scoop the flesh into the food processor, blitz till a smooth consistency 
• Add the sweet chilli sauce and pulse to combine. 
• Add 1/4 of the onion and pulse again. TASTE the dip at this point, if you can't taste the onion, add 1/4 more and pulse again. Then TASTE again. Add more onion until desired taste is achieved. 

Notes

1. If you are going to leave the dip in the fridge for a long time, use a little bit of lemon juice on it to stop it from turning brown, just a few drops, then use some glad wrap
2. I like to serve this dip with wholewheat tortilla chips, that I have seasoned with salt and pepper and cooked for 15 minutes in the oven (at 180 degrees) till they are crisp and toasted. I think that these are a healthier option to corn chips. But your dip, your way, knock your socks off if corn chips are more your thing. 
3. I used 3/4 of a medium sized onion. Go slow with this when adding it as too much and you will have crossed the point of no return and you don't want to waste good avocados because of onion overload. 

Nutrition

Calories: 179kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 64mg | Potassium: 514mg | Fiber: 7g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 11.4mg | Calcium: 16mg | Iron: 0.6mg

Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Serving suggestions for BBQs

I feel that this recipe is BBQ type food. So I am going to stay on that topic to give you a couple more ideas. These suggestions are all recipes I love and you can whip them up easily to take them when you have a friend’s BBQ to attend, are having your own or you need to take a dish somewhere. The ones I know you will love are:

• Bacon and Egg Quinoa Salad (also has quinoa and bacon and is a great work lunch option)
• Dukkah Tofu Salad (also has quinoa but is a vegan option)
• Potato Salad (what is a BBQ without one on the tables!!)

One last thought to consider is SWEETS. What’s a BBQ or gathering without them…so here are a few that are straight forward and you won’t have to slave away in the kitchen to make them:

• Dark Chocolate Bark
• Milk Chocolate Rocky Road
• Dark Chocolate Rocky Road

Thanks for coming, have a good one and see you back here really soon.

Adrianne x (I have heard it is Summer in America, please can we have some of that sunshine over this way!).