Creamy Avocado Dip
This easy avocado dip recipe is made with simple ingredients common in tex-mex foods. Smoky, spicy, and oh so creamy, this dip is great with chips, on tacos, burritos, and more!
Servings: 1 servings
Calories: 1101kcal
Ingredients
- 2 poblano peppers
- 3 large avocados halved, pitted, and cut into quarters
- 1 jalapeño pepper seeded and roughly chopped
- 3 cloves garlic chopped
- 2 tsp honey optional
- 1/2 cup fresh cilantro about one handful
- 2 fresh limes juiced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 - 3 Tbsp water start with 1, add more as needed
Instructions
Prepare
- Preheat oven to 400°F. Line a baking sheet with foil.
Roast poblanos
- Add poblano peppers to baking sheet. Roast for about 20-25 minutes, turning the peppers over a few times, until evenly charred.
- Remove peppers from oven, add to a bowl, cover with plastic wrap and let cool for about 10 minutes. This helps loosen the skin.
Start the dip
- To a food processor, add avocados, jalapeno, garlic, honey, cilantro, lime juice, salt, pepper, and water
Peel poblanos
- Gently peel skin from the poblanos, and remove seeds and stems. Roughly chop, and add to food processor.
Finish the dip
- Pulse food processor several times, then process until smooth, scraping down the sides as necessary.
- Serve immediately, as a dip or topping.
Notes
- Recipe makes between 1.5 - 2 cups, so however you portion that, that will be the number of servings.
- Recipe is easily doubled if you need a larger batch.
- The exact amount of water will vary, depending on the consistency you want the dip to be.
- Additional lime juice can be used instead of water.
Nutrition
Calories: 1101kcal | Carbohydrates: 83g | Protein: 17g | Fat: 90g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 59g | Sodium: 1273mg | Potassium: 4044mg | Fiber: 49g | Sugar: 23g | Vitamin A: 9899IU | Vitamin C: 304mg | Calcium: 200mg | Iron: 7mg