An Addictive Dip – Creamy Avocado Dip

When Dennis and I settled in Rockport, we started exploring all the local restaurants. Our only ‘chain’ places to eat are the fast food variety. A specialty at one of the Mexican cuisine restaurants was a green dip they served along with a red salsa dip with the tortilla chips. We really liked it. One time, as we were checking out, I noticed an old newspaper article about the restaurant and its specialties. There was even a list of ingredients that were used in the ‘green stuff’, as we called it.

You have probably guessed it now – I went home and tried batch after batch until I figured out the right mix of quantities for each of the ingredients. Our Creamy Avocado Dip was born. We really love my version. When I took the dips and chips to a reunion of some co-workers of Dennis’, I was asked what ingredient was so highly addictive. This co-worker just could not stop eating the dip.

You can reduce the calories by using light or non-fat sour cream. You can add some more ‘bite’ by increasing the garlic or adding a jalapeno pepper. It is also good as a topper for fish or grilled chicken. I have even added small amount to my potato salad for a new pop to a standard.

5 from 4 votes

Creamy Avocado Dip

Course: Appetizer, Snack

Cuisine: Tex-Mex

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Chill and meld: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 4

Calories: 409kcal

Creamy Avocado Dip is a fresh, flavorful, and versatile dip made with ripe avocados, fresh herbs, garlic, and a touch of Poblano pepper for a mild smoky heat. It has a smooth, creamy texture balanced by bright, tangy, and slightly spicy notes, with cilantro adding a distinct Tex-Mex flavor. Light yet satisfying, it’s often praised as a healthy and easy-to-make option that works well for parties, snacking, or even as a spread or dressing alternative, offering restaurant-quality taste with simple ingredients.

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US Customary – Metric

Equipment

• food processor

Ingredients

• 3 avocados medium
• 2 Tomatillo or green tomatoes. We like it better with the tomatillo .
• 1 cup sour cream
• 1 tablespoon olive oil
• 3 to 4 cloves garlic
• 1 Poblano pepper medium
• 2 teaspoons salt
• ⅓ cilantro of a bunch washed

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Instructions

• Remove skin and pit from avocado.
• Remove papery husk from tomatillos.
• Put all ingredients,3 avocados, 2 Tomatillo, 1 cup sour cream, 1 tablespoon olive oil , 3 to 4 cloves garlic, 1 Poblano pepper, 2 teaspoons salt, 1/3 cilantro into bowl of food processor; process until smooth.
• Chill and let it meld for about 3 to 4 hours.
• Enjoy with tortilla chips.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Nutrition

Calories: 409kcal | Carbohydrates: 21g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 34mg | Sodium: 1201mg | Potassium: 991mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 55mg | Calcium: 92mg | Iron: 1mg

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