I am a huge fan of making avocado dip. Over the last couple of weeks or maybe even months at this point, I've made it almost a dozen times! So, I've been making a big potluck batch. What I ordinarily do is just double my original recipe and use 6 avocados and 6 limes to make the dip. I do this general concept with guacamole as well. In order to get a bright, springy citrus flavor, you want as many limes as you have avocados.
Today, though, I don't have 6 limes! I have 2 limes and 2 lemons. Which, actually does roughly translates to the amount of citrus that I'm looking for. Lemons are much larger than limes, so you don't need nearly as many of them to get the same amount of juice.
I almost never measure the volume of liquid, though. Every lemon and like will have slightly different amounts of juice in it. But we're not baking here. Opproximate measurements are perfectly fine! And I'm certainly not going to the grocery to break into a quarter or a lemon or something ridiculous like that. The entire point of this recipe today was to go with the flow and not have to leave the house!
It's also incredibly delicious. I can't stop raving about this avocado dip. It's truly the best thing that I've started making this season and I can't get enough of it.
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Variations of Avocado Dip
I have made this recipe again and again and again. In whatever form, with walnuts or tahini, lemons or limes, hot peppers or as is? Every version is absolutely to die for. I highly recommend it is a dip for chips and salsa or as a sour cream substitute in any number of Latin-American inspired dishes. It also works as a hummus substitute in Middle Eastern cuisine.
This avocado dip is a larger volume version of avocados with Greek yogurt, garlic, lemons, limes, walnut, and a dash of salt and pepper. It goes to show how any citrus will do. Whether you have lemons, limes, or a combination of the two. You can also mix and match in vinegar or other citrusy fruits, like oranges, for a different flavor profile.
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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