Avocado Dip w/ Greek Yogurt, Lemon, & Dill
This Dill Avocado Dip consists of avocados, Greek yogurt, garlic, lemons, fresh dill, walnuts, and olive oil. It's roughly a cross between hummus and guacamole, but goes with a wider variety of dishes and lasts longer in the refrigerator! Today, I also went for a bright, spring flavor profile with lemons and dill. Although Lime & Spinach make a great substitutes. I also like to mix and match different types of nuts depending on what's available and sounds fun at the moment!
Equipment
- Food Processor
Ingredients
- 6 avocados
- 6 cloves garlic
- 4 lemons juiced
- 1/2 c. dill fresh
- 1 ½ c. Greek yogurt
- 2 c. walnuts
- 1/4 c. olive oil
- dash salt
- dash pepper
Instructions
- Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.It may help to purée the spinach and avocados first and then start adding in the other ingredients. Unless you have a much larger food processor than I do, it will not all fit without puréeing a little bit first!
- 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.