Avocado Veggie Dip

avocado veggie dip on a wooden tray with vegetables

I’m not a big fan of avocados…..so you may be wondering why I made this avocado veggie dip. Well, the recipe just looked too good not to try!

The original recipe was in a local magazine and I just tweaked some of the ingredients that I thought would make it more to my liking.

Now my husband loves avocados, another reason to try the dip))) I’ve always just thought of them being high in fat….but did you know?

nutritional facts

The Avocado

  • Has more potassium than a banana
  • Full of Vitamin E which is good for your skin
  • Contains monosaturated fats which help lower bad cholesterol
  • A good substitute for butter or mayonnaise in recipes
  • Often referred to as a “superfood”
  • A good source of folate

The Ingredients


Avocado Veggie Dip

  • 2 medium, ripe avocados
  • 1 cup sour cream
  • 1/4 cup olive oil
  • 4 oz cream cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Tajin seasoning
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped green onion
  • 2 tablespoons chives

Use a blender or food processor to make this dip nice and creamy!

Mix it Up!

Slice the avocados, scoop out the flesh, and put it in a blender or food processor. I have a Ninja blender and it worked great for this recipe. It’s mostly been used for smoothies)))

Add the rest of the ingredients except the chives and blend away until nice and creamy.

ingredients for a dip to use with fresh vegetables and chips

The avocado veggie dip should be nice and creamy with no lumps. Add the chives last and just stir in. You can use fresh or dried chives. I didn’t have fresh chives so I used dried. Also, you can use fresh lemon juice or bottled.

add chives to creamy dip after everything else is mixed

Serve the Avocado Veggie Dip

Serve this creamy dip chilled with fresh crisp vegetables like celery sticks, cucumber slices, pepper strips, and carrot sticks. I haven’t tried it with broccoli or cauliflower but it would probably be good with those as well. Also, it’s great with chips and crackers. I added a tiny sprinkle of cayenne pepper more for looks than anything.

snack plate with avocado veggie dip, chips, pepper strips and cucumber slices

This recipe yielded about 2 1/2 cups of delicious dip. Store in the refrigerator in a tightly covered container. It will thicken up a bit after refrigeration.

is my avocado ripe?

Shop for Avocados

  1. Color: Look for dark green to black skin.
  2. Texture: Gently squeeze, it should yield slightly but still feel firm.
  3. Stem: Remove the stem – if it comes off easily and reveals green underneath, it’s ripe.
  4. Touch: Check for a slightly bumpy surface.
  5. Smell: Give it a sniff – a sweet aroma indicates ripeness.
  6. To ripen an avocado quickly, place it in a paper bag at room temperature with a ripe banana or apple. Check it after 1-3 days by gently squeezing it to see if it’s soft and ripe.

Avocado Veggie Dip

Delicious dip that starts with a a base of ripe avocado and add to that sour cream, mayo, cream cheese, lemon juice and a few other seasonings.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: avocado, vegetable dip, veggie dip
Servings: 10
Calories: 211kcal


  • Blender or food processor


  • 2 med ripe avocados
  • 1 cup sour cream
  • 4 oz cream cheese
  • ¼ cup olive oil extra virgin
  • ½ cup mayonnaise
  • 2 T lemon juice fresh or bottled
  • ½ tsp garlic powder
  • ½ tsp seasoned salt
  • ½ tsp Tajin seasoning or seasonsings of choice
  • ¼ tsp black pepper
  • 1 T chopped green onion include some of the green tops
  • 2 T chives fresh or dried


  • Slice the avocados, remove the seed, and scoop out the flesh. Blend all the ingredients together except for the chives. Blend or process until smooth. Stir in the chives last.
    Serve chilled with fresh vegetable sticks like cucumber, peppers, celery, and carrots. Great with chips and crackers too.
    Sprinkle cayenne pepper on top if desired.
    Store in the refrigerator in a sealed container.
    Yields approximately 2.5 cups.
    avocado veggie dip on a wooden tray with vegetables


Please note that the nutritional calculations are just estimates and not calculated by a nutritionist. Serving size may vary.


Serving: 2oz | Calories: 211kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 289mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.1mg

More from My Blog

get a head start with rotisserie chicken

Easy Chicken Salad

Here’s an easy chicken salad recipe made from leftover roast chicken. It has mayonnaise, sour cream, sweet relish, and a few other things for taste.

Leave a Reply

Your email address will not be published. Required fields are marked *