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Avocado Dip
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5 from 5 votes

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! 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Cuisine: Australian
Keyword: Avocado
Servings: 6
Calories: 179kcal
Author: Adrianne

Ingredients

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 ¼ of the onion and pulse again. TASTE the dip at this point, if you can't taste the onion, add ¼ 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 ¾ 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