This Creamy Avocado Dip with Greek Yogurt is basically the dip your veggie tray has been waiting for. It's smooth, packed with fresh southwest flavors, and comes together in about 10 minutes flat - all in the blender. Bring it to your next party and watch it disappear faster than the chips.
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Fresh avocados, tangy Greek yogurt, a generous handful of cilantro, fresh lime juice, and a little kick of jalapeño. That's really all it takes to make this dip. Smooth, bright, and just the right amount of spicy, it works as a party dip with veggies and chips, a taco topping, a sandwich spread, or honestly just a spoon. It's one of those recipes that sounds too simple to be this good.
More of a guacamole person? We totally get it. Check out our Homemade Guacamole for the chunky, classic version. Or if you're looking for another healthy party appetizer, our Layered Greek Dip is always a crowd favorite.
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Five Star Review
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"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
Why you'll love this Avocado Dip
- It's secretly healthy. No sour cream, no mayo, just avocados, Greek yogurt, and a handful of fresh ingredients you can actually feel good about. The healthy fats from the avocado and the protein boost from the Greek yogurt make this a snack worth repeating.
- Blender-easy. Dump everything in, press a button, done. If you have a high-powered blender, you don't even need to chop anything first.
- Make-ahead friendly. You can make this up to two days before your party, which, as any time-starved host knows, is basically a miracle.
- Incredibly versatile. Party dip, taco topping, sandwich spread, salad dressing, this dip does it all. It's the kind of recipe that earns a permanent spot in your rotation.
Ingredients & Substitutions
Here's what goes into this creamy avocado dip and a few easy swaps if you need them:
- Avocados: You'll want three ripe ones. The flesh should give slightly when you press the outside - not mushy, but not rock-hard. Hass avocados are our go-to for the richest, butteriest flavor. If yours aren't quite ripe yet, leave them on the counter for a day or two and check back.
- Greek yogurt: This is the ingredient that sets this dip apart from every other avocado spread out there. It gives the dip its thick, silky texture while adding a protein boost that sour cream simply can't match. Whole milk, low-fat, or fat-free all work here. We prefer whole milk for the best texture, but use whatever you have.
- Fresh cilantro: We use a generous amount because cilantro brightens the whole dip in a way that dried herbs just can't replicate. Not a cilantro fan? Flat-leaf parsley is a solid substitute.
- Jalapeño: Start with the amount in the recipe and dial it up if you like real heat. Removing the seeds keeps things manageable; leaving them in turns up the volume.
- Fresh lime juice: Please use fresh, not bottled. In a dip this simple, every ingredient counts, and fresh lime juice makes a noticeable difference in brightness and flavor.
- Onion: Just half a cup adds a savory backbone without overpowering anything else. White or yellow both work great.
- Garlic: One clove is all you need. If you're using a high-powered blender, just drop it in whole, no need to mince.
- Ground cumin: The unsung hero of this dip. It's what gives everything that distinctly southwest flavor that keeps people coming back for another scoop.
- Salt: Avocados need salt. Don't skip it, and taste as you go.
Pair this with some colorful veggies, tortilla chips, or if you really want to take the snack situation to the next level, our Crispy Air Fryer Pita Chips are incredible with this dip. They're thicker than store-bought, so they hold up to every last scoop without breaking. Basically made for each other.
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.
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).
Anything crunchy. Think carrots, bell peppers, cucumbers, jicama, tortilla chips. But our top pick is our Crispy Air Fryer Pita Chips. They're thicker than store-bought so they hold up to a generous scoop without snapping, and they're ready in about 10 minutes. Make both at the same time. You won't regret it.
Yes, and we'd encourage it. Make it up to 2 days ahead, store it in an airtight container with plastic wrap pressed directly against the surface, and give it a good stir before serving. After 2 days the flavor starts to fade and the color gets less vibrant.
We'd say yes. Avocados bring heart-healthy fats, Greek yogurt adds real protein, and there's no sour cream or mayo in sight.
Helpful Tips
- Use ripe avocados. This makes the biggest difference in flavor and texture. Press gently on the outside; it should yield slightly without feeling mushy. Not ready yet? Leave them on the counter for a day or two.
- Fresh lime juice only. Bottled lime juice has additives that dull the flavor. Squeeze it fresh. It's worth the extra 30 seconds.
- Taste before you serve. Avocados vary in richness and flavor, so always adjust your salt, lime, and jalapeño before setting it out.
- Press the plastic wrap. When storing, press the wrap directly onto the surface of the dip (touching it completely) to slow browning.
What to serve with Avocado Dip
- Crispy Air Fryer Pita Chips: Our top pick by a mile. Our homemade pita chips are thicker than anything you'd find in a bag, which makes them the perfect vehicle for a thick, creamy dip like this one. No snapping, no breaking, just a really satisfying scoop. Make both at the same time and you've got an appetizer spread that looks like you planned ahead, even if you pulled it together in 20 minutes.
- As a party dip with veggies: Set out a colorful platter of carrots, jicama, bell peppers, cucumbers, broccoli, and cauliflower alongside tortilla chips, multi-grain crackers, or pretzels. It's the kind of spread that makes people linger around the appetizer table.
- As a taco topping: Thin it slightly with a splash of water or extra lime juice and drizzle it over tacos, burritos, quesadillas, or nachos. It works anywhere you'd normally reach for sour cream, only better.
- As a sandwich spread: Use it in place of mayo on wraps, sandwiches, or burgers. More flavor, no guilt.
- On eggs: Dollop it on scrambled eggs or a breakfast burrito for a quick, protein-packed start to the day. Sounds unexpected, tastes amazing.
- On roasted veggies: Spoon it alongside roasted sweet potatoes, cauliflower, or broccoli for an easy weeknight side that feels a little special.
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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
- Blender tip: 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.
- Use ripe avocados - press gently on the outside and it should yield slightly without feeling mushy. Not ready yet? Leave them on the counter for a day or two.
- Fresh lime juice only - bottled lime juice has additives that dull the flavor. In a dip this simple, it makes a real difference.
- Taste before you serve - avocados vary in richness, so adjust your salt, lime, and jalapeño before setting it out.
- 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!