Spicy Avocado Dill Dip Recipes
AVOCADO DIP
I created this creamy avocado dip recipe because I couldn't find a guacamole that appealed to me. My husband doesn't usually like avocado dip, but he really enjoys this one! -Kay Dunham, Amity, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, mash avocados and cream cheese until smooth. Stir in the yogurt, picante sauce, lime juice, salt and garlic powder. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 258mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
ENLIGHTENED SPICY AVOCADO DIP
Bursting with flavor, this refreshing avocado dip hints of citrus and spice. Its lively green color suits the holiday season perfectly.-Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- Place the first seven ingredients in a food processor; cover and process until smooth. Chill until serving. Serve with vegetables.
Nutrition Facts : Calories 154 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
EASY AND DELICIOUS AVOCADO DIP
This dip is amazing and goes great with Tostitos®... Your family and friends will love it. Ideal for parties.
Provided by ipekwilliamson
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 17.8 g, Fiber 6.8 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 160.3 mg, Sugar 0.7 g
ADDICTIVE SPICY DILL AVOCADO PICKLES
Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too! These are so addictive; I buy more underripe avocados than I do ripe ones now. I reuse the brine over and over. The brine can be reused by simply adding more avocados and allowing them to rest for 24 hours before consuming. These will last about 5 days in the refrigerator.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
- Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
- Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 26.2 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.4 g, Sodium 605.4 mg, Sugar 25.2 g
BASIL AVOCADO DIP
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.
Provided by Melissa Clark
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste for seasoning.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 27 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 5 grams
SPICY AVOCADO DIP
yet ot try Kraft tip: How to Take the Mess Out of Avocados: Cut avocados in half; remove pits. Leaving the avocado in the skin, make crosswise cuts through flesh being careful to cut up to, but not through, the skin. Scoop out the avocado with a spoon. This will make it not only less messy, but also easier to mash!
Provided by Michelle_My_Belle
Categories For Large Groups
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- MASH avocados with fork or potato masher until smooth.
- ADD remaining ingredients; mix until well blended.
- Cover.
- Refrigerate 1 hour or until chilled.
- SERVE with wheat thins, Snack Crackers, cut-up fresh vegetables or chips.
Nutrition Facts : Calories 70.1, Fat 6.6, SaturatedFat 3, Cholesterol 8.8, Sodium 11.9, Carbohydrate 2.4, Fiber 1.2, Sugar 0.2, Protein 1
SPICY DILL AVOCADO PICKLES
A great addition to a burger, hot dog, taco or Tex-Mex anything. Make absolutely sure the avocados are firm and under ripe. Pickling will soften them. Lasts about 5 in the refrigerator.
Provided by gailanng
Categories Low Protein
Time 25m
Yield 2 pints
Number Of Ingredients 11
Steps:
- Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns and pepper flakes. Bring to a boil; stir just until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
- Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.
Nutrition Facts : Calories 482, Fat 30.8, SaturatedFat 4.4, Sodium 3514, Carbohydrate 47.7, Fiber 14.6, Sugar 29, Protein 5.8
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