I have been obsessed with this avocado dip lately. With a mix of avocados, tahini, and Greek yogurt? I've been calling it a cross between hummus and guacamole. I am very quickly going through all of my tahini, though! So, I decided to mix it up and add walnuts, instead. This may make whatever concoction this is slightly less hummus-like? But that is not necessarily the point! And it's absolutely delicious. I like the slight grittiness that comes when you add walnuts to something. It's a very texturally pleasant experience.
I really feel like I'm onto something here. I tend to cook things in waves. I'll make quinoa for weeks and weeks and weeks. Then, I'll switch to lentils. I'll go big on seafood. Followed by bouts of macaroni and cheese. It helps keep things from getting too repetitive and spices things up culinarily speaking.
This has quickly become my go-to staple lately and I believe that I am the most attached to this particular iteration of the recipe. It's the first time that I've made avocado dip without altering it slightly. And I'm quite pleased. Given the amalgam nature, I'm not entirely sure what to call this? But I've been using it to dollop on top of salmon in Mediterranean-inspired dishes or as a sour cream substitute. Honestly, after this I may never eat sour cream again!
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Variations of Avocado Dip
I can't stop making this dip. It's the first time that I've made it with walnuts. But it certainly won't be the last! I've been making this recipe with tahini because of its proximity to hummus. Although now that I've used walnuts? I'm incredibly fond of the texture and the slight grittiness of the walnuts.
This avocado dip combines avocados, garlic, freshly squeezed lime juice, Greek yogurt, walnuts, olive oil, and a dash of salt and pepper. It's sort of mix between guacamole and hummus, but simpler to make than both. It also tends to keep better in the refrigerator. Avocado dip also tends to go with a wider variety of dishes. I use it interchangeably for a dollop of sour cream.
Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
Serve chilled. It's perfectly fine at room temperature and can be served immediately in a pinch. Although I would recommend refrigerating for about an hour.Avocado dip is also a great meal to make ahead of time and keeps without discoloration for about a week. Garlic, lime juice, salt, and olive oil all serve as natural preservatives. So, while avocados tend to go bad rather quickly, the natural browning and spoiling process is vastly reduced in this recipe. It keeps incredibly well.
Tips, Tricks, & Notes
For more tips and tricks for what avocado is, how to make it, and what other ingredients are fun to play around with, check out my article on The Fundamentals of Avocado & Greek Yogurt Dip. It's essentially a mix between hummus and guacamole, but is easier to make, lasts longer, and goes with a wider variety of dishes. It's one of my favorite things to make for potlucks or just on a lazy summer day.
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