Description
This Spicy Avocado Dip is a creamy, flavorful Mexican-inspired appetizer that’s quick and easy to make. Mashed ripe avocados are combined with jalapeño, garlic, and fresh lime juice, seasoned with cumin and chili powder for a zesty kick. Perfect as a dip for tortilla chips, a topping for tacos, or a spread for sandwiches, this vibrant, vegan, and gluten-free recipe delivers fresh spice and rich texture in every bite.
Ingredients
Scale
Avocado Mixture
- 2 ripe avocados (peeled and pitted)
- 1 small jalapeño (seeded and finely chopped)
- 1 garlic clove (minced)
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- A pinch of black pepper
Instructions
- Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- Mash the Avocado: Using a fork, mash the avocado until it is mostly smooth but still has a few small chunks for texture.
- Add Flavorings: Mix in the finely chopped jalapeño, minced garlic, fresh lime juice, chopped cilantro, red onion, ground cumin, chili powder, salt, and black pepper. Stir until everything is well combined.
- Adjust and Serve: Taste the dip and adjust the seasoning if needed. Serve immediately or cover tightly and refrigerate for up to 1 day.
Notes
- For extra heat, leave the seeds in the jalapeño or add a dash of hot sauce.
- This dip pairs wonderfully with tortilla chips, tacos, or as a sandwich spread.
- Best served fresh but can be refrigerated for up to 24 hours; lime juice helps prevent browning.
