Avocado Dip w/ Greek Yogurt, Tahini, & Lime
This avocado dip combines the simplicity of guacamole with the complex flavor profile of hummus with avocados, garlic, limes, Greek yogurt, tahini, olive oil, and just a pinch of salt and pepper. It's essentially a cross between hummus and guacamole. Although it's simpler to make and has a longer shelf life in the refrigerator. It takes 10 minutes to toss together in a food processor. I used a Cuisinart, but you could likely make this even in lower-powered blenders as well. Or even just mash it with a fork.
Equipment
- Food Processor
Ingredients
- 2 avocados
- 2 cloves garlic
- 2 limes juiced
- 1/2 c. Greek yogurt
- 1 ½ tbsp. tahini
- 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.