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Avocado Vegetable Dip

By March 27, 2018Recipes
Reading Time: 2 minutes

This 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.

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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

Avocado Vegetable Dip

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.
Category Appetizer, Snack
Compliance Level Kickstart, Lifestyle, Performance
Total Time 15 minutes
Servings 6
Author Shannon Gilson

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

  1. Place the coconut milk, mayonnaise, lemon or lime juice, garlic, cilantro, cumin, hot pepper sauce, and salt and pepper in a food processor.
  2. Pulse everything until you get a smooth sauce.
  3. 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.

Shannon Gilson on Instagram
Shannon Gilson
Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

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.

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