Avocado dip is always a crowd-pleaser. From classic-style dip to avocado mixed with sour cream, these best recipes are preferred party appetizers for convenience, color, flavor, and versatility.See Popular Avocado Dip Recipes
You can make irresistible homemade guac in 10 minutes flat with just four ingredients!
Easily give guacamole a taste twist with colorful additions like vacuum-packed whole kernel corn and sliced jalapenos.
Why is this too easy? You use a plastic bag with a zipper closure as the mixing bowl (and also for airtight storage).
Brightly sweet kiwi provides a vibrant counterpoint to the salty pancetta, spicy jalapeno, and rich, buttery avocado in this uniquely tasty dish. A drizzle of balsamic glaze provides the perfect finishing touch. Most of the avocado sold in supermarkets is still in its unripened stage. To ripen, place avocados in a paper bag and set aside at room temperature for 2-4 days. When the fruit is soft to the touch, it is ready for use.
With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeno to create a tangy guacamole-like dip that's great with baked tortilla chips.
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The buttery texture of the avocado comes alive in this simple guacamole.
For a unique twist on guacamole, swap mint for traditional cilantro in your avocado spread. Don't worry: You can still serve this appetizer with tortilla chips!
This summertime salsa contains ripe avocados, tomatoes, lemon juice, onions, and jalapeno peppers.
To create this tasty dip, Lee Anne Wong blends soft or silken tofu (which has an especially custardy texture) with high-potassium avocado and a little bit of low-fat sour cream and yogurt. For extra fiber, she serves the dip with raw vegetables and rosemary whole wheat pita chips.
Spicy Ro*Tel Tomatoes, onions, and lemon juice add zip to this guacamole dip.
Mayonnaise makes this avocado dip creamier than guacamole. Baked corn tortillas are perfect for scooping it up.
For a fancy yet fuss-free hors d'oeuvre, wrap prosciutto, asparagus, bell pepper and greens in a whole-wheat tortilla coated in an avocado-yogurt spread.