California Avocado Dip

A delicious and creamy dip made with ripe avocados, fresh tomatoes, and jalapeños, perfect for gatherings or cozy nights in.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American, California

Calories: 160

Ingredients Method Notes

Ingredients

Base Ingredients

3 pieces ripe avocados Choose perfectly ripe ones for the best flavor.
2 medium diced Roma tomatoes You can substitute with cherry tomatoes, halved.
2 tablespoons minced onion Red onion can serve as a great alternative.
1 can jalapeño (4 ounces) Adjust the amount to cater to your heat preference or replace with fresh peppers.
to taste teaspoon salt Himalayan salt or sea salt can be wonderful alternatives.
2 teaspoons lemon juice Lime juice works as a great substitute.
1 teaspoon cilantro Consider parsley if cilantro isn’t your preference.

Method

Preparation

Peel the skin and remove the pit of the avocados before dicing them into cubes.
Lightly mash the diced avocados with a fork.
Add the diced tomatoes and minced onion to the mashed avocado mixture.
Incorporate the jalapeños gradually; add to taste for desired spiciness.
Mix in lemon juice, cilantro, and salt; adjust these to enhance your preferred flavor profile.
Serve the dip fresh with tortilla chips and enjoy!

Notes

Store the dip in an airtight container, tightly covering the surface with plastic wrap to reduce air exposure and prevent browning. Best used fresh but can be kept for 2-3 days.