I bought dill today. I've started planting dill seed over the last couple of weeks, which will make cooking in the next couple of months quite fun! But, for whatever reason, I associate dill with Easter. It's too soon to have dill growing in the garden because it's still snowing here in Wisconsin. But, I'm still determined to have dill for Easter! Although I have quite a bit of it now and have to put dill in absolutely anything and everything that I make over the next week. So, now we have Dill Avocado Dip w/ Greek Yogurt & Lemon.
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Variations of Dill Avocado Dip
Avocado dip is one of my new favorite things to make. Every summer I start to make guacamole. And I make a very good Guacamole! However, every year I'm perpetually perturbed by how quickly guacamole turns brown. This isn't entirely unexpected and there are tips and tricks to making guacamole last longer (mainly keeping it away from air and vacuum sealing it). Although I like to do things the simpler way! Which may really be the lazier way, but we all like those days sometimes.
Another one of my favorite spring and summer foods that goes back far too quickly is hummus. So, one day I found myself debating between the two and not particularly wanting to make either at the same time. Eventually I just combined the two together and crossed Greek yogurt and nuts with avocados and limes.
This Dill Avocado Dip consists of avocados, Greek yogurt, garlic, lemons, fresh dill, walnuts, and olive oil. It's roughly a cross between hummus and guacamole, but goes with a wider variety of dishes and lasts longer in the refrigerator! Today, I also went for a bright, spring flavor profile with lemons and dill. Although Lime & Spinach make a great substitutes. I also like to mix and match different types of nuts depending on what's available and sounds fun at the moment!
Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.It may help to purée the spinach and avocados first and then start adding in the other ingredients. Unless you have a much larger food processor than I do, it will not all fit without puréeing a little bit first!
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.
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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