Creamy Mexican Dip

Name: Creamy Mexican Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 1/2 avocado (mashed); 1 cup Greek Yogurt (I used Stonyfield {you can also use half sour cream half Greek yogurt}); 1/4 cup sour cream ({optional to thicken up the dip-tastes great without it too}); 1/2 cup salsa ({I used a medium salsa for extra spice}); 1/4 cup cilantro (chopped); 1/2 red onion (finely chopped); 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/2 avocado (chopped into cubes); 2 tablespoons cilantro (chopped); 2 tablespoons red onion (finely chopped)

A 10-minute creamy Mexican dip made with Greek yogurt, avocado, and salsa. Thick, scoopable, and lighter than sour cream dips.

Prep10 min
Total10 min
Makes8 servings
Calories79

Ingredients

8 servings

1/2 avocado (mashed)
1 cup Greek Yogurt (I used Stonyfield {you can also use half sour cream half Greek yogurt})
1/4 cup sour cream ({optional to thicken up the dip-tastes great without it too})
1/2 cup salsa ({I used a medium salsa for extra spice})
1/4 cup cilantro (chopped)
1/2 red onion (finely chopped)
1/2 teaspoon cumin
1/2 teaspoon salt

For garnish:

1/2 avocado (chopped into cubes)
2 tablespoons cilantro (chopped)
2 tablespoons red onion (finely chopped)

Method

1
In a small mixing bowl or a guacamole Molcajete Lava Stone mash the 1/2 of an avocado.
2
In a medium mixing bowl combine the mashed avocado, Greek yogurt, sour cream, salsa, cilantro, red onion, cumin and salt.Taste and adjust seasoning to taste.
3
Garnish with the chopped avocado, cilantro and red onion. Serve with chips or vegetables.

Notes

Lightest version: Skip the sour cream. The dip is still creamy and tangy with just Greek yogurt and avocado. Yogurt: Use thick plain Greek yogurt (2% or full-fat). Nonfat works, but the dip will taste a little less rich. Keep it thick: Drain very juicy salsa in a fine mesh strainer for a minute before stirring it in. Spice level: A medium salsa gives a mild kick. Use a mild salsa for kids or add diced jalapeño for more heat. Cilantro swap: Fresh is best. If you only have dried, use about 1 teaspoon in the dip and skip it in the garnish. Other spices: Chili powder or paprika can replace the cumin. Make ahead: Mix the dip up to 24 hours ahead. Add the cubed avocado, cilantro, and red onion garnish right before serving so it looks fresh. Storage: Store in an airtight container in the fridge for 2 to 3 days. Press plastic wrap directly on the surface to slow browning, then stir well and taste before serving. Add a pinch of salt or cumin if needed. Serving idea: Serve with sturdy tortilla chips, pita chips, or sliced veggies. It also works as a taco, burrito bowl, or baked potato topping.