Avocado dip is one of my favorite things to make. This might age me... But, if I could only have one food on a desert island? It would probably be avocados. Or maybe potatoes. When am I ever only going to be able to eat one food forever? Either way, I absolutely adore avocados. I buy bags of them at Costco. This recipe alone takes six of them (although I do have some recipes that cut that in half). I tend to make avocado dip in bulk, though. I use it as a dip for chips and bread, on toast or bruschetta, and as a sour cream or mayonnaise substitute. Avocado dip is kind of a cross between hummus and guacamole, but doesn't require all of the tedious preparation. Just toss avocados, Greek yogurt, nuts, garlic, lime juice, olive oil, and a dash of salt and pepper to taste. In this recipe, I used pecans and jalapeños for a little extra kick. Although you can use any nuts or even beans that you like or have on hand.
Gallery
Variations of Pecans Avocado Dip
I make all sorts of variations of avocado dip. Today, I decided to use pecans. Although you can use any nut that you like. I've done everything from walnuts to peanuts and pecans. I tend to use walnuts the most because they're available at the best price in my area. I can get a three pound bag for about ten dollars at Costco (this is not sponsored; I just really like Costco). Walnuts also have a relatively mild flavor and go with a wide variety of dishes. I tend to use pecans more around the holidays when I want a little something extra. And today, when I didn't realize that I was out of walnuts.
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.
Leave a Reply