This avocado dip swaps the usual sour cream or mayo for plain Greek yogurt, and I blend everything completely smooth: avocado, yogurt, fresh lime, cumin, and a little jalapeño heat. One step in the blender gets you a high-protein party dip, not just blended avocado and salt.
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Why This One Works
Most creamy avocado dips lean on sour cream or mayo, which can water down the avocado's flavor instead of working with it. Greek yogurt does the opposite: it adds real tang and body while keeping the dip thick and scoopable, not thin or runny the way some blended dips turn out.
It's the make-ahead dip I bring to a potluck or party when I want something that doesn't need last-minute assembly, and that satisfies the health-conscious guest and the guacamole purist at the same table.
This comes together in about 10 minutes, most of it spent scraping down the blender jar. Give it a taste before serving: avocados vary enough in richness that you'll likely want to adjust the salt or lime.
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Five Star Review
⭐️⭐️⭐️⭐️⭐️
"I made this for a neighborhood social last night and it was a hit! They liked how it was lighter/fluffier than a standard guac dip. I will be making this again for sure!"
- Becca
Ingredients & Substitutions
- Avocados: Three ripe ones. Hass avocados give the richest, most buttery result of any variety I've tried. (See the tip below for how to check ripeness.)
- Greek yogurt: This is the ingredient doing the real work. It gives the dip its thick, silky texture and a protein boost sour cream doesn't have. Whole milk, low-fat, or fat-free all work here. Whole milk gives the best texture, but use whatever's in your fridge.
- Fresh cilantro: A generous amount, since dried cilantro doesn't bring the same brightness. Not a cilantro fan? Flat-leaf parsley works as a substitute.
- Jalapeño: Start with the amount in the recipe and add more if you want real heat. Seed it for a milder dip; leave the seeds in for more.
- Fresh lime juice: What balances the richness of the avocado and yogurt with real acidity.
- Onion: Just half a cup, enough to add a savory backbone without taking over. White or yellow both work.
- Garlic: One clove is enough. If your blender is powerful, drop it in whole. No need to mince.
- Ground cumin: What gives this dip its southwest flavor instead of tasting like plain blended avocado.
- Salt: Avocado needs it. Taste as you go.
How to make Avocado Dip
- Blend it. Add everything to your blender or food processor and pulse until completely smooth. If the mixture is too thick, add a splash of water and/or an extra squeeze of lime juice and blend again.
- Taste and adjust. Give it a taste before you serve. You might want a little extra salt, lime, or jalapeño depending on your avocados and your mood.
Before You Make This
- Use ripe avocados. This is the single biggest factor in flavor and texture. Press gently on the outside; it should yield slightly without feeling mushy. Not ready yet? A day or two on the counter fixes that.
- Fresh lime juice only. Bottled lime juice has additives that dull the flavor, and in a dip this simple, that difference is noticeable.
- Taste before you serve. Avocados vary in richness, so always adjust your salt, lime, and jalapeño right before setting the bowl out.
Serving Suggestions
My top pick for dipping is my air fried pita chips. They're thicker than anything from a bag, which means they hold up to a real scoop without snapping. Beyond that, this dip is at home on a veggie platter (carrots, jicama, bell peppers, cucumber), as a taco or burrito topping thinned with a little extra lime juice, or swapped in for mayo on a sandwich or wrap.
FAQs
Similar ingredients, very different result. Traditional guacamole is chunky - think avocado mashed with salt and a few mix-ins. This dip is blended completely smooth and includes Greek yogurt, which guac purists would consider highly controversial. Creamier, tangier, and higher in protein. (We also have a classic chunky guac recipe if that's more your speed).
By the standards of a typical party dip, yes. There's no sour cream or mayo in it. The fat comes from the avocado, and the Greek yogurt adds real protein instead of empty calories.
Some, over time. Avocado browns when the flesh is exposed to air, and the lime juice here slows that reaction without stopping it completely. If you're making this ahead, see the storage note below for the best way to keep it looking fresh.
Make Ahead & Storage
Make it up to 2 days ahead. Press plastic wrap directly onto the surface of the dip before sealing the container: full contact keeps air out, which is what actually causes the browning. Give it a good stir before serving.
After 2 days, the flavor starts to fade and the color gets less vibrant, so this isn't a keep-it-a-week situation.
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Recipe
Creamy Avocado Dip with Greek Yogurt
Equipment
Ingredients
- 3 ripe avocados, quartered, peeled and seeded
- ¾ cup plain Greek yogurt (whole milk, low fat or fat-free)
- ½ cup coarsely chopped onion
- ¼ cup fresh cilantro, packed
- 2 tablespoons coarsely chopped jalapeño pepper (seeded, if desired)
- 6 tablespoons fresh lime juice
- 1 tablespoon ground cumin
- ½ teaspoon kosher salt
- 1 garlic clove
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Instructions
- Place all of the ingredients into a blender (or food processor) and pulse until smooth.3 ripe avocados, , ¾ cup plain Greek yogurt, ½ cup coarsely chopped onion, ¼ cup fresh cilantro, , 2 tablespoons coarsely chopped jalapeño pepper , 6 tablespoons fresh lime juice, 1 tablespoon ground cumin, ½ teaspoon kosher salt, 1 garlic clove
- Too thick? Add water or extra lime juice a splash at a time and blend again until you reach your desired consistency.
- Taste and adjust salt, lime, or jalapeño as needed. Serve with pita chips, veggies, crackers or tortilla chips.
Notes
- Works in a blender or food processor. High-powered blenders like a Blendtec or Vitamix don't require pre-chopping - just toss everything in and blend.
- Substitutions: No cilantro? Use flat-leaf parsley. No jalapeño? Skip it or add a pinch of cayenne. Whole milk Greek yogurt gives the best texture but low-fat works, too.
- Make ahead: Press a layer of plastic wrap directly onto the surface of the dip - touching it completely, before refrigerating to slow browning. Keeps in the fridge for up to 2 days.
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Nutrition
Nutrition info not guaranteed to be accurate.
Smitha says
Avocado and cumin in yogurt is absolutely incredible. I would love dipping with chips and for my favorite roti. Roti with spiced yogurt is my favorite. So i definitely should give this a go
Cheri says
This sounds amazing and made so much healthier with Greek yogurt. What a great alternative to guacamole and chips.
It must mean I can eat all of it, right? 😉
Becca Simonsen says
I made this for a neighborhood social last night and it was a hit! They liked how it was lighter/fluffier than a standard guac dip. I will be making this again for sure!
Although I could eat Guac by the bowlful, it's nice to have an alternative that is still tasty. I'm glad everyone enjoyed it!
Julia says
I love this dip! Avocado is such a great food and then mixing it with yogurt & cumin takes it to a new level. This would be a great topper on a veggie burger too!
Ooooh, love the veggie burger idea. Will definitely have to give that a go!
Leigh says
Going to make this tomorrow for an outing with some friends. Serve it up with some fresh veggie, carrot, capsicum, cucumber etc. I often make a plain avo, lemon juice and yoghurt dip. Will add some garlic and cummin for a change. No coriander but will throw some fresh parsley instead. Not the same flavour but an acceptable comprimise.
Love your variation, Leigh. Hope your friends enjoy the dip!
Stephanie @ Girl Versus Dough says
Mmmm, I want to make this immediately and spread it on some toast and call it breakfast (or just eat it with a spoon)! YUM!
Thanks, Steph. It's addictive stuff!