Basil Avocado Dip

Name: Basil Avocado Dip
Total time: 5 min
Yield: 1 cup
Ingredients: 1 7-ounce container Greek yogurt (1 scant cup); 1 ripe avocado, pitted and peeled; 1/2 teaspoon honey, or to taste; 1 to 2 teaspoons lime juice, or to taste; 1/4 cup chopped fresh basil; 1 garlic clove, chopped; 1 tablespoon olive oil; Pinch of fine sea salt, more to taste

By Melissa Clark

Total Time: 5 minutes
Rating: 4(283)
Comments: Read comments

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.

Featured in: No PB&J Allowed? Put Dips Into Lunchboxes

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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

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Preparation

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.

Ratings

4 out of 5

283 user ratings

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Comments

MTNYC7 years ago

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 PA6 years ago

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.

DawnN7 years ago

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

Jacalyn1 year ago

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.2 years ago

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

Jenger3 years ago

If you have leftovers of this or guacamole, press plastic wrap down onto the dip trying to get the air out to slow down oxidation that causes it to turn brown. Like you would a pudding to prevent a skin. PS I rarely use plastic wrap, and haven't purchased in at least 5 years, not sure what I'll use when it runs out, any suggestions?

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