Creamy Avocado Dressing and Dip
Got one ripe avocado and no guacamole plans? Blend it with plain yogurt and lemon for a creamy dressing that doubles as a veggie dip. Fifteen minutes, one blender.
Servings: 8 (about ¼ cup each, roughly 2 cups total)
Calories: 94kcal
Cost: About $4
Equipment
- Blender or food processor
Ingredients
- 1 large ripe avocado
- 1 cup plain yogurt
- ¼ cup red onion finely chopped
- 2 tablespoons lemon juice plus more to taste
- 2 tablespoons olive oil
- 1 clove garlic chopped
- 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- 1 dash cayenne pepper
Instructions
- Chop the onion and garlic. Cut the avocado in half, remove the pit and scoop the flesh into your blender or food processor.
- Add the yogurt, onion, lemon juice, olive oil, garlic, dill, salt and cayenne.
- Blend until creamy and smooth. Stop and scrape down the sides if you need to.
- Taste. Add more lemon juice or a pinch of salt if it needs it.
- For a salad dressing, blend in cold water, 1 tablespoon at a time, until it drizzles easily. For a dip or sandwich spread, leave it as is.
- Pour into a lidded container and refrigerate.
Notes
Choose an avocado that yields gently when pressed but isn't mushy. An underripe avocado won't give you the same creamy texture or flavor.
Dried or fresh dill both work. Use what you have.
Greek yogurt makes a thicker dip. You’ll probably want a little extra water to thin it into a dressing.
Avocado browns when it meets air. Store the dressing in a tightly covered container that fits the amount closely, with as little empty space on top as possible.
A slightly darkened surface is usually oxidation and doesn't automatically mean the dressing has spoiled. Give it a stir and check for any signs of spoilage before using it.
Best eaten within 2 to 3 days. Fresh is better.
Change one thing at a time when you adjust the recipe. You can always add more cayenne. You can’t take it out.
Nutrition
Serving: 0.25cup | Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 162mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.3mg
