Avocado Lime Dip (Printable)

Creamy avocado dip with fresh lime juice, cilantro, and garlic. Ready in 10 minutes. Vegetarian, vegan, and gluten-free.

# What You Need:

→ Produce

01 - 2 ripe avocados, peeled and pitted
02 - 1 small garlic clove, minced
03 - 2 tablespoons fresh cilantro, finely chopped
04 - 2 tablespoons fresh lime juice (about 1 lime)
05 - 1 small jalapeño, seeded and finely chopped (optional)

→ Seasonings

06 - 1/4 teaspoon sea salt, or to taste
07 - 1/8 teaspoon freshly ground black pepper

# How to Make It:

01 - In a medium mixing bowl, mash the avocados with a fork until mostly smooth, leaving some small chunks for texture.
02 - Add the minced garlic, cilantro, lime juice, jalapeño (if using), salt, and pepper.
03 - Stir until well combined. Taste and adjust seasoning if needed.
04 - Serve immediately with tortilla chips, vegetable sticks, or as a topping for tacos and sandwiches.

# Expert Tips:

01 -
  • It comes together faster than you can find matching serving bowls, which means more time with guests and less time stressing in the kitchen.
  • The lime juice hits differently when it's fresh, almost electric against the creamy avocado, and you can taste the difference immediately.
  • You probably already have everything you need sitting in your kitchen right now, no special trip to the store required.
02 -
  • Press plastic wrap directly onto the surface of leftover dip to keep air out, or the top will turn brown within an hour and look unappetizing even though it's still safe to eat.
  • If your avocados aren't quite ripe, put them in a paper bag with a banana overnight, and the ethylene gas will speed things along.
  • Taste before you add jalapeño because heat levels vary wildly, and I once made a batch so spicy my eyes watered just from stirring it.
03 -
  • Use a fork instead of a food processor to keep some texture, because perfectly smooth dip loses the rustic charm that makes this feel homemade.
  • If you're serving this outside in warm weather, set the bowl inside a larger bowl filled with ice to keep it cool and prevent the avocado from turning oily.
  • Always buy one extra avocado because there's nothing worse than realizing one is bruised or spoiled when you're already halfway through the recipe.
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