Creamy, zippy, and loaded with fresh flavor, this avocado dip is not your average guac! Blended with Greek yogurt, mayo, jalapeño, and a squeeze of citrus, it’s smooth, tangy, and totally scoop-worthy. Grab your chips and dive in!

Avocado dip with tortilla chips dipped in it.

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This avocado dip has quickly become one of my favorite things to keep in the fridge. It’s like a cross between guacamole and a herby green goddess dressing, thick enough for dipping but smooth enough to dollop on tacos, grain bowls, or even spread on a sandwich.

The Greek yogurt adds just the right amount of creaminess without being heavy, and the combo of jalapeño and garlic gives it a subtle kick that keeps things interesting. I love how fresh the cilantro makes it taste, and when I want to jazz it up, I’ll sprinkle on a pinch of red pepper flakes or swirl in a little olive oil on top. It’s the kind of dip that disappears fast, so I usually double it!

I thought I didn’t like avocados but made this as we had a few that needed using up in the fridge & friends coming over, it was lovely, smooth & creamy, even I enjoyed it!

— Jeanine

Ingredients you’ll need

This avocado dip recipe comes together in a matter of minutes with just a handful of simple, fresh ingredients. It’s creamy, zippy, and bursting with flavor. Here’s everything you’ll need to whip it up in minutes!

Avocados near bowls of Greek Yogurt, mayonnaise, cilantro and a jalapeño.
  • Avocados: Use ripe avocados for the smoothest texture and best flavor. They should give slightly when gently squeezed.
  • Lemon juice or lime juice: Adds brightness and helps keep the avocados from browning. Either citrus works great!
  • Greek yogurt: I prefer Fage 2% for creaminess, tang and a boost of protein. Sour cream is a great substitute if you prefer a slightly richer flavor.
  • Mayonnaise: Just a bit makes the dip extra smooth and adds a touch of richness.
  • Dijon mustard: Brings a subtle kick and depth of flavor that balances the richness.
  • Fresh cilantro: Adds fresh, herby brightness. If you’re not a fan, you can use fresh parsley instead.
  • Jalapeño: Remove the seeds for a mild dip, or leave a few in if you like more heat.
  • Garlic: A small clove goes a long way to add sharp, savory flavor.
  • Salt: Start small and adjust to taste, especially if you’re serving with salty chips.
  • Optional toppings: A pinch of red pepper flakes or a drizzle of olive oil gives it a beautiful finish and extra flavor.

Ways to change it up

Here are some fun and tasty variations you can try with your avocado dip:

  • Make it chunky: Skip the blender and mash everything by hand with a fork for a guac-meets-creamy-dip texture.
  • Add sweet corn: Stir in a handful of charred or canned corn kernels for a pop of sweetness and texture.
  • Go smoky: Blend in a chipotle pepper in adobo sauce or a dash of smoked paprika for a smoky twist.
  • Add cheese: Mix in crumbled queso fresco, cotija, or even a little grated Parmesan for salty, savory flavor.
  • Swap the herbs: Don’t love cilantro? Try fresh basil, parsley, or green onion for a different herby vibe.
  • Make it vegan: Use a plant-based yogurt and mayo to keep the dip dairy-free and just as creamy.
Avocado dip with tortilla chips dipped in it.
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4.75 from 8 votes
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Creamy Avocado Dip

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Creamy, zippy, and loaded with fresh flavor, this avocado dip is not your average guac! Blended with Greek yogurt, mayo, jalapeño, and a squeeze of citrus, it’s smooth, tangy, and totally scoop-worthy. Grab your chips and dive in!
Author: Kim

Ingredients

  • 2 large avocados
  • 1/2 medium lemon or lime, juiced
  • 1/4 cup plain Greek Yogurt, I like Fage 2% Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 cup fresh cilantro
  • 1 small jalapeño, seeds and inside removed
  • 1 teaspoon minced garlic, about 1 clove
  • 1/4 teaspoon salt, plus more to taste, if serving with salty chips, go easy on the salt
  • optional for topping: crushed red pepper flakes, drizzle of olive oil

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Instructions 

  • Add all ingredients to a food processor or high-speed blender.
  • Pulse until smooth. Taste and adjust any of the ingredients, as preferred.
  • Transfer to your bowl, smooth out the top, and add any garnishes, if you'd like. Enjoy with tortilla chips, freshly chopped veggies or dolloped over your favorite Mexican dishes.

Notes

This dip keeps well in the refrigerator, covered, for about 4 days.
This recipe was originally published May 2015. It was rewritten and republished with new photos and helpful tips July 2025.
photos by jess at jess gaertner creative
Author: Kim
Course: Appetizer
Cuisine: American
Serving: 1serving, Calories: 150kcal, Carbohydrates: 8g, Protein: 2g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 139mg, Potassium: 365mg, Fiber: 5g, Sugar: 1g, Vitamin A: 218IU, Vitamin C: 15mg, Calcium: 22mg, Iron: 0.5mg

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How to make avocado dip

Ready to whip up this super easy dip ever? This creamy, flavor-packed avocado dip comes together in just minutes, no cooking required! Here’s how to make it:

Avocados, mayo, Greek Yogurt and a jalapeño in a food profesor.

Step 1. Add all ingredients to a food processor or high-speed blender.

Avocado dip blended in a food processor.

Step 2. Pulse until smooth. Taste and adjust any of the ingredients, as preferred.

Avocado dip served with fresh veggies and tortilla chips.

Step 3. Transfer to your bowl, smooth out the top, and add a sprinkle of red pepper flakes on top of the dip for garnish, if you’d like. Enjoy with tortilla chips!

Kim’s recipe tips

  • Blend for creaminess: Use a food processor or blender for an ultra-smooth dip, or mash by hand for a chunkier texture.
  • Taste as you go: Especially with salt, if your chips are salty, start with less and adjust after tasting.
  • Serve fresh: This dip is best the day it’s made, but if storing, press plastic wrap directly on the surface to help prevent browning.
  • Chill for flavor: Let the dip sit in the fridge for 15–30 minutes before serving to let the flavors meld.

Serving suggestions

  • With chips: Classic! Scoop it up with tortilla chips, pita chips, or even plantain chips.
  • As a veggie dip: Serve with crunchy carrots, cucumbers, bell pepper strips, or snap peas.
  • Spread on sandwiches, burgers or wraps: Use it like a creamy spread for an extra punch of flavor.
  • Taco or burrito topping: Add a dollop to tacos, burritos, fajitas or quesadillas.
  • Next to grilled meat or fish: Makes a bright, creamy contrast to smoky grilled flavors.
  • Topped on toast: Use it in place of plain avocado for a dressed-up avocado toast!

Storage recommendations

Avocado dip is best enjoyed the day it’s made, but it can be stored in an airtight container in the fridge for up to 4 days. Pressing plastic wrap directly onto the surface can help prevent browning.

Hand dipping a tortilla chip into a green creamy dip.

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If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our newsletter to receive more healthy delicious recipes straight to your inbox.