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Close up of creamy basil and avocado dip in white bowl.
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5 from 1 vote

Avocado Dip with Yogurt and Fresh Basil

A beautiful green creamy, healthy, avocado dip. Serve with fresh raw veggies or crackers. Ideas in notes at the end. If your avocados are small, get 3.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Dip, Sauce, Snack
Cuisine: American
Servings: 6 Yield 2 cups
Calories: 109kcal
Author: Sally Cameron

Equipment

Ingredients

One Step Dip

  • 2 large ripe avocados peeled and seeded
  • 1 5 ounce container plain unsweetened Greek yogurt or Vegenaise for DF
  • 1 cup fresh basil leaves, loosely packed see swaps below
  • ¼ teaspoon garlic powder or 2 cloves fresh, chopped fine and smeared smooth
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground white pepper substitute black pepper
  • 1 half lime, juiced or half a lemon

Instructions

Food processor directions

  • For the dip, place all ingredients in a food processor and puree until smooth, about 1 minute. Adjust the creaminess with more yogurt or a little more citrus, either lemon, lime or both. Adjust seasoning to your preferred taste.

By hand directions

  • If you don't have a food processor, make it by hand. Mash the avocados as smoothly as possible in a large bowl and use a whisk to make it creamy. Chop the basil leaves fine then add the rest of the ingredients and continue whisking until smooth as possible. Adjust seasoning to your preferred taste.
    Depending on how ripe your avocados are, it could be creamy or a little more chunky.

Notes

For a dairy-free option, Use organic Vegenaise or Sir Kensington's mayonnaise instead of yogurt. Start with a few tablespoons, puree and add more until it's as creamy as you want. 
Herb swaps: No basil or not enough? Combine or swap with cilantro, fresh flat leaf (Italian parsley) or dill. Even mild mint makes a nice dip. 
Serving options: Colorful bell peppers, zucchini strips or slices, carrots, cucumber slices, sugar snap peas, broccoli florets, endive leaves, radishes, crackers, or corn chips.
How else to use: Use in tacos, to top grilled fish or chicken, with skewers of grilled or sauteed shrimp. Think of it as a sauce, not just a dip. 

Nutrition

Calories: 109kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.01mg | Sodium: 102mg | Potassium: 339mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 309IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg