I can almost blame Costco on this one. I was walking through the produce section and the avocados were actually ripe. Not bright green and would take days to get there. Not too browned and inevitably turned to sludge on the inside. But perfectly ripe, perfectly soft, and perfectly ready to be turned into something. But what exactly are you to do with half a dozen perfectly ripe avocados in one sitting?? Of course I am making a giant batch of avocado dip. It's my favorite recipe of the season. A little bit hummus and a little bit guacamole, it combines avocados, Greek yogurt, walnuts, garlic, and olive oil in a quick and easy dip that is absolutely to die for.
I've been trying my hand at making this amalgam of avocado dips for the last couple of weeks. My favorite recipe so far is Avocado Dip w/ Greek Yogurt & Walnuts. And this is the exact same recipe. It's just scaled up!
I tend to give all of my recipes descriptive titles to make it easier to find them again. No one is going to remember which, "World's Best, Most Deliciously Satisfying, Blah, Blah, Blah, Hipster Avocado Something or Other, Explosion of Greatness Recipe!" But you will remember if you wanted to make avocado dip with lemons, limes, tahini, or walnuts.
This also means that, when you see two recipes that look virtually identical? It's because they are variations of the same thing. Or, in this case, merely a scaled up version of the exact same thing.
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What to Make w/ Avocado Dip
I am incredibly fond of putting this on absolutely everything. I specifically was looking for something that wasn't quite as specific as hummus or guacamole and would work with a plethora of different flavor profiles and dishes. This dip with walnuts and olive oil works so perfectly with everything from Mediterranean salads to Latin American-inspired burritos and even Italian-style bruschetta.
This potluck-sized avocado dip combines avocados, garlic, lime juice, Greek yogurt, walnuts, olive oil, and a dash of salt and pepper. It's incredibly quick and easy to put together and lasts far longer than typical avocado dishes. There are so many ingredients in it that are natural preservatives that you don't have to worry about the tedious browning of avocados. It's also a fun mix of hummus and guacamole. But is a more versatile dip than either.
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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