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Tangy Avocado Dip

  • Author: Tessa
  • Yield: about 3 cups 1x


  • 2 very ripe avocados
  • 3 T fresh lime juice (PS – I just bought this handheld juicer and love it)
  • 1 C roughly chopped cilantro
  • 1/4 t sea or kosher salt
  • 2 roughly chopped scallions, including some of the dark green tops
  • 1/2 t agave (or maple syrup)
  • 1/2 T Worcestershire sauce (or try miso or BBQ sauce)
  • 2 T pickled jalapeno slices, roughly chopped
  • 2 T (or more) water, to thin


  1. Discard the avocado stones and scoop flesh into a food processor. Add remaining ingredients, except water, and process until very smooth. Add water and pulse until sauce reaches desired thickness. Ideally, it’s a dipping sauce that isn’t thin enough to pour, so if you prefer a dressing-like consistency, add more water. If the flavor becomes diluted, add another couple jalapenos and a splash of Worcestershire (or your substitute). I don’t recommend adding more than ¼ cup total of water.


To achieve a pretty stream of avocado sauce without diluting the flavor, use a squeeze bottle to serve it (that’s what I did for the photos). It’s also fun to squirt a big, soft-serve looking blob of it in the middle of each plate, where the corners of quesadilla wedges meet.

  • Category: Condiment
  • Cuisine: Tex-Mex