My new favorite thing is Greek yogurt and avocado dip. It's like a cross between guacamole and hummus where the sum is greater than its parts. I'm absolutely obsessed! So, it's no wonder that I was eventually going to add hot peppers to it.
I think the only reason that I haven't done this so far is because I'm waiting for my own produce in the garden to ripen. It was a particularly bad spring with snow into April and frost well into May! So, we all got a late start this year. It also constantly oscillated between sweltering heat, monsoon rain, and tornado warnings. I'm lucky to have gotten any produce this year at all! And we're finally getting to the point where peppers are producing fruit. Mine just aren't quite ripe yet! So, I keep thinking that I'm so close that I don't want to buy them. I will just wait. But I have been having that feeling for weeks now and just have to bite the bullet and buy serranos!
I originally used the serranos in Salsa w/ Avocado, Cucumber, & Tomatoes. But I have one left over and am getting to the point where I have to toss it into something! So, here we have it: spicy avocado dip.
It's actually a fairly mild dip overall. Avocados are a very creamy flavor and, when paired with Greek yogurt? Makes them really not as strong as you might imagine with a whole serrano in it.
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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! It's my favorite new thing to make lately. And I highly recommend it as a fun way to mix up guacamole or hummus.
This avocado dip combines avocados, garlic, lime juice, serrano peppers, Greek yogurt, tahini, olive oil, and just a dash of salt and pepper. It's a great quick and easy side dish to throw together. And I honestly don't know what I will do when the impending avocado shortage kicks in. Avocado dip is essentially a cross between hummus and guacamole. But it's a lot simpler to make. You can toss it together in a food processor in 10 minutes. I'm obsessed. I've made avocado dip every two weeks or something for the last several months.
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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