Reading Time: 2 minutesThis light and creamy avocado vegetable dip is super simple to make and takes only fifteen minutes from start to finish. Just throw all the ingredients in a food processor and let it do all the work. Then, slice up some fresh cucumbers, carrots, cherry tomatoes, and asparagus tips — and you have a delicious snack or healthy appetizer for your next get-together.
Note: the key to saving time and making this dip quickly is to have your homemade mayonnaise made in advance or use a store-bought paleo mayo. See the recipe notes for a link to our easy paleo mayo recipe.
As perfect as this recipe is for veggie dip, it also works great as a salad dressing, a spread for lettuce wraps, or a sauce for chicken and fish. This avocado vegetable dip keeps well in the refrigerator for a couple of days in an airtight container.
Avocado Vegetable Dip
Ingredients
- 1 avocado
- 1/2 cup coconut milk
- 1/4 cup homemade mayonnaise or paleo mayo found at the grocery store
- 1 Tbsp fresh lemon or lime juice
- 2 Tbsp fresh cilantro
- 1 tsp cumin
- 1 tsp hot pepper sauce
- 1/2 garlic clove minced
- Sea salt and freshly ground black pepper to taste
Instructions
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Place the coconut milk, mayonnaise, lemon or lime juice, garlic, cilantro, cumin, hot pepper sauce, and salt and pepper in a food processor.
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Pulse everything until you get a smooth sauce.
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Serve with fresh cut vegetables.
Recipe Notes
Click here for an easy paleo mayo recipe.
This avocado vegetable dip keeps well in the refrigerator for a couple of days in an airtight container.
She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.
You can follow Shannon’s travels and art on Instagram.
