Simple avocado dip for chips with only 7 ingredients with cilantro, tahini and olive oils. A creamy simple guacamole recipe perfect to dip tortilla chips or crunchy vegetables sticks.
SIMPLE AVOCADO DIP – LOW CARB + VEGAN
These last few weeks I shared lots of baking recipe so today it is time to share something savory and healthy. This simple avocado dip is my best friend at snack time or to serve as a quick easy appetizer. You know how much I love to create healthy and easy appetizers recipe, right ? Well, this simple avocado dip is part of my favorite dip recipes. It is creamy, low carb and dairy free – yep, no yogurt here!Everyone can make this simple avocado dip in less than 10 minutes in a food processor. And if you love skinny and simple avocado dip recipe have also a look at my cold spinach avocado dip – a very similar dairy free dip recipe that add some greens to your plate without the carbs or calories.
You can eat this simple avocado dip straight away after you made it but I highly recoomend to leave it an hour in the fridge. OMG! the flavor will blend, the tahini paste will firm up and it ends up in the BEST avocado dip on earth! What I love about this dip is the highly creamy texture from tahini paste – note, I also made this recipe with sunflower seed butter and cashew butter they are good too – and olive oil while being dairy free. I used this simple avocado dip recipe at snack time to fix a craving or as a delicious holiday appetizer to dip my spinach balls recipe or chips.
Simple avocado dip only 6 ingredients with cilantro, tahini and olive oils. A creamy simple guacamole recipe perfect to dip tortilla chips.
Servings: 8 persons
Calories: 100 kcal
- 2 ripe avocado about 1 cup avocado flesh
- 1/4 cup tahini – or nut butter like sunflower butter
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons lemon juice – juice 1/2 fresh lemon
- 2 garlic clove pureed
- 4 tablespoons extra virgin olive oil + 1 tablespoons to drizzle on top
- 1/8 teaspoon Chili flakes – optional
- 1/4 teaspoon salt
In a food processor with the S blade attachment, add all the ingredient in this order avocado, tahini, chopped cilantro, lemon juice, crushed garlic, olive oil ,chili flakes and salt.
Process on medium speed until the dip is smooth and no more lumps of avocado appears. You may have to stop the food processor every 30 seconds, scrap down the sides of the bowl with a spatula and repeat until smooth.
Transfer the dip into a large bowl. Refrigerate at least 1 hour to allow the flavors to blend. Drizzle one tablespoon on top of your dip before serving.
Dip in the tortilla chips or raw vegetables sticks like cucumbers, carrots.
Storage: store well in the fridge in a airtight container up to 3 days. The top may get darker as avocado oxidize with air. Simply give a good stir before serving and it will look as green as the first day you made it. This does not alter taste.
Tahini replacement: you can replace tahini by nut butter of your choice.
Find complete recipe here