Learn how to make a blender avocado dip in 5 minutes! Just toss it all in and run the food processor or blender to make this incredibly addicting creamy avocado dip.
Okay, maybe not exactly guacamole. But this creamy avocado dip is one heck of appetizer to serve at your next get together. All you really need is a handful of ingredients and a blender or food processor to do all the hard work for you. All the ingredients are pretty standard things, most of which are pantry staples if you cook a wide range of cuisines. The best part, since it’s just 5 minutes, you can make this all the time and keep it around in the refrigerator to serve guests or use as a topping for your fajita bowls .
I can almost guarantee that this stuff is going to disappear super fast if at least one out of the three things is true for you:
- you love avocados
- guacamole is life
- you love having quick dips around that double as a sauce for all the meal-prepped things
Just look at that luscious green color, and it doesn’t hurt that it practically takes 5 minutes and a food processor to bring it all together. Fun fact: I actually created this dip back in high school, and called it guacamole. Before you get super mad, I should explain that this was when I had only lived in Texas for like a year and had no idea how to make guacamole. But also, hadn’t really even heard of it before that! I now know that guacamole does not require a blender. But you know what? My mom still makes this dip on the regular ever since, and we kind of still call it guacamole, because it kinda just stuck. It gets real confusing when we make the real stuff though and someone asks to pass the guacamole. You mean the real kind or the fake kind?
If there’s one thing you know about me, it’s the fact that Cinco de Mayo is my food season. I wait around all year to serve you tacos , mojo marinated steak , enchiladas , Mexican fruit salad , and of course my street corn salad .
Honestly, I’m so glad I live in Texas sometimes. I can’t take the heat, but at least it feels like Cinco de Mayo all three hundred and sixty-five days of the year!
What do you need to make avocado dip in the blender:
- sour cream
- white onions
- lime juice
- ground cumin
Can I use something other than sour cream to make this lighter?
I get it, after going through jars full of this stuff, I realize that it is wildly addicting. You can swap the sour cream for Greek yogurt, and that should lighten it right up!
How to make avocado dip:
Okay, so this process is incredibly complicated and requires the skill of pressing a single button on the food processor. Are you ready for this?
- toss it all into the food processor and let it run until the dip is smooth.
- enjoy with chips by the bucketload.
What is the difference between this dip and guacamole?
My guacamole salsa recipe contains tomatillos, so it’s a mashup or guacamole and salsa verde. It’s a recipe loosely based on a local restaurant that serves chips, and what they call ‘green sauce.’
Ways to use homemade avocado dip:
- Go to town with a bag of your favorite tortilla chips
- Dollop on your chicken fajitas  or your fajita bowls
- Use it as a dip with carrots, celery, or cucumbers
- as a dip for your homemade taquitos !
- Chicken carnitas  topped with dip would be amazing
- A spoonful on your breakfast migas 
- Ancho chicken tacos  with dip would rock your world
- A smidge to top off your bowl of ropa vieja 
Storing leftover dip:
If you have leftover avocado dip, I suggest popping it into an airtight container and keep it in the refrigerator this dip lasts for up to 3-4 days, but honestly, I doubt it’ll be around for that long! I like to store it in these  containers (affiliate link)
Other dips and salsas to try:
- 4 medium avocados, halved/pitted
- ⅓ cup sour cream
- ½ cup EACH: roughly chopped white onions AND cilantro (stems + leaves)
- ¼ cup lime juice (plus more to taste)
- 1-2 jalapeños (seeds + ribs removed for less spice)
- 2 cloves garlic
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- Scoop the greens of the avocado into a food processor (blender works too but see notes first) along with the sour cream, cilantro, lime juice, jalapeños, garlic, cumin, and salt.
- Process until smooth and creamy. You might need to stop the food processor and scrape the sides. Taste and adjust with additional salt and lime juice as desired. To spice it up further, you can also add a bit of cayenne pepper or next time, leave some of the ribs/seeds of the jalapenos intact. Let sit for 15-20 minutes in the refrigerator if time allows, I prefer to let the flavors mingle a little before serving. Leftover dip should be covered and refrigerated for up to 3 days. I like to store it in these containers  (affiliate link.)
- if you decide to make this in the blender, I suggest adding the lime juice and sour cream to the bottom of the blender, followed by the avocados, etc. This ensures everything blends up smoothly!