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See 5 recipes Download free cookbookCreamy Avocado Herb Dip with Summer Vegetables
Creamy Avocado Herb Dip
Ripe avocado, Greek yogurt, lemon, scallions, and tender herbs blend into a cool, tangy dip served with a crisp rainbow of summer vegetables.
Prep Time:20 minTotal Time:20 minServings:8Difficulty:Easy
This dip turns ripe avocado into something lighter and silkier than guacamole. Thick Greek yogurt adds tang and enough structure to hold onto vegetables, while lemon keeps the flavor clean and bright.
A mix of parsley, dill, and basil gives the dip more dimension than any single herb could. Scallions add a mild savory edge without overwhelming the avocado, and a small garlic clove rounds everything out.
The vegetable platter is part of the recipe, not an afterthought. Cucumbers, bell pepper, carrots, snap peas, and radishes provide different shapes, colors, and levels of crunch for a relaxed summer spread.
For the freshest green color, blend the dip shortly before serving. If it needs to wait, press parchment directly onto the surface and refrigerate it for up to six hours, then stir before setting it out.
Nutrition (per serving)
Calories:145 kcal
Protein:5 g
Carbs:12 g
Fat:10 g
Directions
-
1
Wash and dry all of the vegetables and herbs. Cut the cucumbers into spears, the bell pepper into wide strips, the carrots into sticks, and the radishes in half; trim the snap peas.
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2
Scoop the avocado flesh into a food processor. Add the Greek yogurt, lemon juice, lemon zest, scallions, parsley, dill, basil, garlic, olive oil, salt, and black pepper.
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3
Process for 45 to 60 seconds, stopping once to scrape down the bowl, until the herbs are finely blended and the dip is smooth and evenly pale green.
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4
With the processor running, add 2 tablespoons of ice water. Blend for 15 seconds; if the dip is too thick to scoop easily, add more ice water 1 teaspoon at a time.
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5
Taste and adjust with another pinch of salt or squeeze of lemon as needed. Transfer the dip to a shallow serving bowl and smooth the top with the back of a spoon.
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6
Arrange the cucumbers, bell pepper, carrots, snap peas, and radishes around the dip. Serve immediately, or press parchment directly against the dip and refrigerate for up to 6 hours before serving.
Ingredients
- Large Ripe Avocados, Halved and Pitted:2
- Plain Whole-Milk Greek Yogurt:1 cup
- Fresh Lemon Juice:3 tablespoons
- Lemon Zest:1 teaspoon
- Scallions, Thinly Sliced:2
- Fresh Flat-Leaf Parsley Leaves:1/4 cup
- Fresh Dill Fronds:2 tablespoons
- Fresh Basil Leaves:2 tablespoons
- Small Garlic Clove, Grated:1
- Extra-Virgin Olive Oil:2 tablespoons
- Kosher Salt:3/4 teaspoon
- Black Pepper:1/4 teaspoon
- Ice Water, Plus More as Needed:2 tablespoons
- Persian Cucumbers, Cut into Spears:4
- Red Bell Pepper, Cut into Strips:1
- Large Carrots, Peeled and Cut into Sticks:3
- Sugar Snap Peas, Trimmed:8 ounces
- Radishes, Halved:8
Tips & Notes
- Use avocados that yield gently near the stem but do not feel mushy.
- Whole-milk Greek yogurt gives the smoothest texture; a lower-fat yogurt may need less ice water.
- Keep the dip cold until serving and discard it if it has sat at room temperature for more than 2 hours.
