Servings: 2 cups 1x
Scale
Ingredients
- 2 large avocados, ripe (slightly soft to the touch)*
- 2 cloves garlic, minced or grated
- ⅓ cup onion, finely diced
- ⅓ cup bell pepper, finely diced
- ½ teaspoon ground cumin
- Pinch of cayenne (add more for extra kick)
- ¼ teaspoon fine sea salt or to taste
- Dash of pepper
- 3 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Peel avocados and remove pits.
- Score avocados into squares using a small paring knife.
- In a medium bowl, mash avocados with a fork or potato masher.
- Add the rest of the ingredients, and mix well to combine.
- Garnish as you please. Serve with veggies and/or your favorite chips.
Notes
*If I only have one avocado: Blend avocado with sour cream, plain full-fat yogurt, or silken tofu to make a dip. It’s also possible to blend in an edamame mash to cut the fat and boost the protein in the dip.
Optional Mix-Ins: Some of my favorite mix-ins I’ve tried in this recipe are diced Roma tomatoes, corn, pico de gallo, and black beans. I’ve also been known to add jalapeño pepper along with (or in place of) the bell pepper. If I want it even spicier, I’ll incorporate some chopped serrano pepper.
Nutrition Information
- Serving Size: ⅛ of recipe
- Calories: 70
- Fat: 6 g
- Sodium: 150 mg
- Carbohydrate: 5 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 1 g