Potluck Avocado Dip w/ Greek Yogurt & Peanuts
This potluck-sized avocado dip consists of avocados, garlic, limes, Greek yogurt, olive oil, and peanuts. It's more or less a cross of hummus and guacamole. Although it keeps better than both and goes with a wider variety of dishes. I'll oftentimes use avocado dip instead of sour cream in Mexican and Latin American food or as a side dish with toast. It's even great on top of eggs.
Equipment
- Food Processor
Ingredients
- 6 avocados
- 6 cloves garlic
- 6 limes juiced
- 1 ½ c. Greek yogurt
- 2 c. peanuts unsalted, unroasted
- 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.
- 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
- Whole, unroasted peanuts oftentimes still come with the hull attached. For a smoother consistency, you can remove these before puréeing! Although I don't like hulling nuts. It's a rather tedious process that I ordinarily just skip. Alternatively, you could opt for a more powerful food processor. A Vitamix or something similarly industrial food processor would likely purée the dip more completely. For myself, I don't mind this consistency. But there are options if you're looking to elevate it a little bit.
- 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.