Basil Avocado Dip

By Melissa Clark

Basil Avocado Dip
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(286)
Comments
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This unexpected dip is a terrific way to use ripe avocados when guacamole isn’t an option. It’s mild, creamy, and perfectly balanced between sweet and tart. The only downside is that it only keeps for about day in the fridge, so plan on making it the night before packing it into someone’s lunchbox if that’s its destination. Serve it with pita or tortilla chips, breadsticks and cucumber slices, and double the recipe if you’re feeding a crowd.

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Ingredients

Yield:1 cup
  • 17-ounce container Greek yogurt (1 scant cup)
  • 1ripe avocado, pitted and peeled
  • ½teaspoon honey, or to taste
  • 1 to 2teaspoons lime juice, or to taste
  • ¼cup chopped fresh basil
  • 1garlic clove, chopped
  • 1tablespoon olive oil
  • Pinch of fine sea salt, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

316 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 9 grams protein; 128 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1½ minutes, scraping down sides of bowl as necessary. Taste for seasoning.

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Ratings

4 out of 5
286 user ratings
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Comments

MTNYC

Been making variations on this forever, long before seeing this recipe.Vary citrus & herb elements, depends on what I have on hand or what I'll be serving w/ it. Never add a sweetener.Recently made it w/ lemon juice/zest, basil, parsley, capers. Always Greek yogurt but added some mayo, sour cream, served as sauce w/ savory tomato summer pudding.Versatile, can be thinned as salad dressing, or as is with crudite, cooked veggies, poultry, fish, seafood, burgers,as sandwich spread.Even added tahini.

Linda PA

Yes I like this dip. It’s definitely in the rotation. Made this without honey( ie to MY taste) and with onion and garlic powder since I did not have basil , Fage 3% Greek yogurt is what I had. Also a little white pepper I mashed it in a bowl instead of getting out my food processor. So simple.

DawnN

This has become my go-to app recipe -- it's easy, delicious and everyone loves it. I usually bump up the basil.

Robert ham

I added a Serrano pepper, and topped the dip with cayenne pepper, both for a little kick. also used full fat yogurt, which gives this a little richness. great take on guac.

Jacalyn

This was a nice change from vegan pesto. I made it my own and used coconut yogurt and avocado oil, as well as added extra salt and pepper and a good shake of Scorpion Heartbeat Hot Sauce. Delicious, creamy dip with subtle flavour.

P.A.

Make this one, but I think this should be one of those "no recipe" recipes. Just aim for creaminess and eyeball all of it. I didn't look too closely at any of the measurements and it turned out amazing. Now that I am looking at the measurements I think the amount of yogurt would be too much. I used a large avocado and probably 1/2 c of basil. Highly recommend

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