I have become obsessed with making Greek yogurt and avocado dip! It's incredibly simple and delicious. I've been making it sort of a cross between guacamole, with avocados, garlic, and limes, and hummus with tahini, olive oil, and Greek yogurt, instead of chickpeas. Only, today I'm out of limes. So, I am here to find out, is the lime absolutely necessary?
I feel like the acidity is more important in this scenario than exactly what citrus. I've made guacamole with lemons and with white or apple cider vinegar before. It's not exactly the same. But it does do in a pinch! And I figured that hummus quite often contains lemon. So, we're really still in the same ballpark here.
I was not wrong! Lemons work just as well as likes and play up the flavors or the Greek yogurt incredibly well. I'm quite fond of it and used this avocado dip with lemons in a multitude of meals since.
Gallery
I did add Greek yogurt to this particular variation of dip! I just didn't get a good shot of it. It splattered a bit and looked like bird excrement or something else that you do not want to be thinking about while making food! So, just trust me, it's there.
Variations of Avocado Dip
I have made several different iterations of this recipe! It's my go-to for eggs, salads, burritos, pretty much anywhere that you would use sour cream. I honestly cannot rave about it enough. This is my second variation of this recipe and I don't imagine that it will stop here. I have every plan to test out new batches with walnuts and hot peppers in due time.
This avocado dip combines the best parts of guacamole, with avocados and garlic, and hummus with lemons, tahini, olive oil, and Greek yogurt. Avocado dip is pretty much a cross between guacamole and hummus. Both of which I enjoy making! But I'll take Greek yogurt over spending 14 hours soaking and simmering chickpeas. It's going to have a lot smoother texture than canned garbanzo beans as well. You can toss this together in a food processor and have fresh dip that's quick, easy, and absolutely delicious.
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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