I'm plum out of avocado dip. It's one of my favorite things to make lately. Any brief scroll through my posts over the last couple of months and you'll see it absolutely everywhere! I can't get enough of it and constantly keep my pantry stocked with avocados and limes because of it. Today, I have red chili peppers ripening in the garden. I'm predominately making enchilada sauce. But there are a few leftover that are just about ripe enough to use! So, I'm making red chili avocado dip with the remainder of the peppers.
Chili peppers are on the milder spectrum of hot pepper varieties. I would consider them hot, but not absolutely scalding your mouth hot! On a scale of 1-10, they're about at the 6 or 7 range. They're something that you can eat every day without too much worry of the impending gastrointestinal distress. But they do give enough kick to make it worth it!
Granted, I have a pretty high spice tolerance and may skew this scale slightly. To the mild salsa lover? These are hot. Compared to ghost peppers, Carolina reapers, and pepper X territory? This is child's play. Although I do keep forgetting that it has peppers in it and being pleasantly surprised. Although you can easily swap out your favorite peppers of choice.
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Variations of Chili Avocado Dip
I have been making avocado dip all summer long! Now that my own produce is beginning to ripen, I've started mixing them in. But there are plenty of other variations that I have made of this absolutely exquisite dip. I use it to dollop on top of burritos, nachos, and anything else that might typically require sour cream or guacamole.
This chili avocado dip combines Greek yogurt, red chilis, garlic, lime juice, walnuts, and olive oil in a food processor for a quick and easy dip. It's hands down one of my favorite things to make. Made all the better with a little bit of heat from the chili peppers. Feel free to mix and match in your own flavor profiles. Fresh chilis can be difficult to find because they start to dry and whither on the vine as it is! But fresh jalapeños, serranos, or any pepper of choice do equally well.
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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