Avocado Dip w/ Greek Yogurt & Red Chilis
This chili avocado dip combines Greek yogurt, red chilis, garlic, lime juice, walnuts, and olive oil in a food processor for a quick and easy dip. It's hands down one of my favorite things to make. Made all the better with a little bit of heat from the chili peppers. Feel free to mix and match in your own flavor profiles. Fresh chilis can be difficult to find because they start to dry and whither on the vine as it is! But fresh jalapeños, serranos, or any pepper of choice do equally well.
Equipment
- Food Processor
Ingredients
- 3 avocados
- 3 cloves garlic
- 3 red chilis
- 3 limes juiced
- 3/4 c. Greek yogurt
- 1 c. walnuts
- 2 tbsp. 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.
- 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.