Save My neighbor showed up one afternoon with a bag of avocados from her tree and no idea what to do with them all. We stood at my counter, squeezing limes and laughing about how neither of us could ever get store-bought guacamole to taste right. This dip came together in minutes, and by the time her husband knocked on the door looking for her, we'd eaten half of it with nothing but broken tortilla chips. It's been my go-to ever since.
I made this for a potluck once and forgot to bring chips. People started dipping carrot sticks, then bell pepper strips, then someone just grabbed a spoon. By the end of the night, the bowl was scraped clean and three people had texted me for the recipe. It's the kind of thing that makes you look like you tried hard when you really just mashed some avocados and got lucky.
Ingredients
- 2 ripe avocados, peeled and pitted: Look for avocados that yield gently when you press them, the kind that feel like they're ready to cooperate instead of fight you.
- 1 small garlic clove, minced: Fresh garlic makes all the difference here, but don't go overboard or it'll bite back harder than you expect.
- 2 tablespoons fresh cilantro, finely chopped: This herb brings brightness and a little controversy, if your people hate it, parsley works without the drama.
- 2 tablespoons fresh lime juice (about 1 lime): Freshly squeezed lime is non-negotiable, it wakes up the avocado and keeps everything tasting alive.
- 1 small jalapeño, seeded and finely chopped (optional): I leave this out half the time, but when I want a little kick, I use just half and save the rest for scrambled eggs.
- 1/4 teaspoon sea salt, or to taste: Start with less than you think you need, you can always add more after tasting.
- 1/8 teaspoon freshly ground black pepper: Just a whisper of pepper rounds out the flavors without stepping on anyone's toes.
Instructions
- Mash the avocados:
- Scoop the avocado flesh into a medium bowl and mash it with a fork until it's mostly smooth but still has a few little lumps. Those bits of texture make it feel handmade, not processed.
- Add the flavor:
- Toss in the garlic, cilantro, lime juice, jalapeño if you're using it, salt, and pepper. Stir everything together with your fork until it's well blended and smells like sunshine.
- Taste and tweak:
- Take a taste and see what it needs, maybe more lime, maybe a pinch more salt. This is your chance to make it exactly how you like it.
- Serve right away:
- Spoon it into a bowl and get it to the table with chips, veggie sticks, or whatever you've got. Avocado doesn't like to wait around, so enjoy it while it's fresh and green.
Save One summer evening, I brought this to a backyard hangout and set it next to a bowl of cherry tomatoes. Someone started layering the dip on tomato halves like little open-faced bites, and suddenly everyone was doing it. We ended up sitting on the grass, eating with our hands, talking until the fireflies came out. That's the thing about simple food, it gets out of the way and lets the moment happen.
How to Pick the Right Avocados
I used to grab avocados based on color alone and ended up with rock-hard disappointment or mushy regret. Now I give them a gentle squeeze near the stem end, if it gives just a little without feeling squishy, it's ready. If you need them sooner, buy firm ones and leave them in a paper bag with a banana overnight. The ethylene gas works like magic, and you'll have perfect avocados by morning.
Making It Your Own
This dip is forgiving in the best way. I've stirred in a spoonful of Greek yogurt when I wanted it creamier, swapped parsley for cilantro when my friend wrinkled her nose, and even added a pinch of cumin once because I was out of jalapeños. Every version worked because the base is so solid. Don't be afraid to taste as you go and follow your instincts, that's where the best cooking happens.
Serving and Pairing Ideas
I've served this with everything from thick-cut tortilla chips to sliced cucumber rounds, and it never disappoints. It's also fantastic spread on toast with a fried egg on top, or dolloped onto black bean tacos for a cool contrast. If you're feeling fancy, pair it with a crisp Sauvignon Blanc or a cold Mexican lager.
- Use it as a sandwich spread in place of mayo for a creamy, tangy upgrade.
- Serve it alongside grilled chicken or fish for a fresh, no-cook side.
- Keep a spoon nearby because someone will inevitably start eating it straight from the bowl.
Save This dip has saved me more times than I can count, from last-minute guests to afternoons when I just needed something bright and easy. I hope it does the same for you.
Recipe Help & FAQs
- → How do I prevent my avocado dip from turning brown?
Press plastic wrap directly onto the surface of the dip to minimize air exposure. The lime juice also helps slow oxidation. Store in an airtight container and consume within 24 hours for best color and freshness.
- → Can I make this dip ahead of time?
Yes, you can prepare it up to 4 hours in advance. Store it covered in the refrigerator with plastic wrap pressed against the surface. Give it a quick stir before serving to refresh the texture.
- → What can I use instead of cilantro?
Fresh parsley makes an excellent substitute if you're not a fan of cilantro. You can also try fresh basil for a different flavor profile, or simply omit the herbs and add a pinch of cumin for depth.
- → How do I know if my avocados are ripe enough?
Gently squeeze the avocado in your palm. It should yield to gentle pressure but not feel mushy. The skin may darken slightly, and the fruit should feel slightly soft but not squishy when ripe.
- → Can I add heat to make this spicier?
Absolutely! Include the jalapeño seeds for more heat, add extra jalapeño, or incorporate a dash of cayenne pepper or hot sauce. You can also use serrano peppers for an even spicier kick.
- → What should I serve with this dip?
Tortilla chips are classic, but it also pairs beautifully with cucumber slices, bell pepper strips, carrot sticks, jicama, or pita chips. Use it as a spread for wraps, tacos, or toast for versatile serving options.