This avocado dip is my new favorite dish. I haven't the slightest idea what to call it, though... With avocados, tahini, lime juice, and Greek yogurt? It's a combination of hummus and guacamole. I've been using it in the place of sour cream on burritos, to top off seafood dishes, and with toast and pita bread.
Whatever it is, I was thinking about making guacamole. But guacamole doesn't last all that long. The second you crack into an avocado they start to spoil! And I was thinking that there has to be a better way. Plus guacamole only really works with Mexican food. It's not the most versatile side dish in that respect. Not that I don't adore guacamole! But I'm trying to branch out.
Another thing that I constantly would make if it weren't so tedious is hummus. And I have been experimenting lately with White Bean Hummus, instead of having to spend 12 hours roasting chickpeas and then another several cooking them! But even that is not nearly simple enough to want to make it every weekend.
So, eventually I decided to combine both of my favorite dips together in a kind of Greek yogurt fusion of them. And now I am hooked! This avocado dip is probably the best thing that I've eaten this season. I've been making new versions of it ever since and have no intentions of stopping until avocados are entirely out of season again!
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Obviously, don't feed a cat avocados. Cats are actually fine eating small amounts of the flesh of avocados. It's specifically the pit, skin, stem, and leaves that contain toxins. But there are plenty of things in this dip that aren't safe for cats, like garlic, salt, and dairy. Although Greek yogurt is also fine in small amounts.
Variations of Avocado Dip
I have made several different iterations of this dip recipe. It's my go-to for eggs, salads, burritos, and pretty much on top of anything that you would ordinarily use sour cream. This recipe is more of an avocado crema. Whereas the recipes that I've made subsequently are more like an avocado guacamole/hummus combination. I'm just adding nuts, instead of chickpeas.
This avocado dip combines the simplicity of guacamole with the complex flavor profile of hummus with avocados, garlic, limes, Greek yogurt, tahini, olive oil, and just a pinch of salt and pepper. It's essentially a cross between hummus and guacamole. Although it's simpler to make and has a longer shelf life in the refrigerator. It takes 10 minutes to toss together in a food processor. I used a Cuisinart, but you could likely make this even in lower-powered blenders as well. Or even just mash it with a fork.
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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