Avocado Mint Dip Recipes

AVOCADO-MINT DIP

Avocado-Mint Dip image

This luscious dip has a velvety smooth texture and a fresh herbal bite. You can substitute any other herbs for the mint; cilantro makes it somewhat guacamole-like, while chives add their allium sweetness, and basil is sharp and bright. Serve with crudités or heap on toasted bread to make crostini.

Provided by Melissa Clark

Categories dips and spreads

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

1 large ripe avocado
5 teaspoons fresh lemon juice
3 tablespoons chopped fresh mint leaves
Pinch cayenne pepper
Sea salt, to taste

Steps:

Pit the avocado and scoop the flesh into the bowl of a food processor or into a blender. Add the lemon juice, mint, cayenne and 1/4 cup water and pulse to purée. If desired, add more water to thin the dip. Add salt to taste.
Transfer to a serving bowl, cover and refrigerate until ready to serve. This is best served on the day it is made.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 1 gram

EASY AND DELICIOUS AVOCADO DIP

Easy and Delicious Avocado Dip image

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

Ingredients

2 ripe avocados, peeled and pitted
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup sour cream

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

CHILLED AVOCADO AND MINT SOUP

Chilled Avocado and Mint Soup image

Categories Soup/Stew Milk/Cream Tomato Appetizer No-Cook Graduation Mint Avocado Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
1 cup diced seeded tomatoes

Steps:

Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

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In the bowl of a small blender or food processor, place the avocado, Greek yoghurt and lime juice. – See Note 4
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