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Avocado Yogurt Dip {Vegetarian, Keto}

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This incredibly creamy Avocado Yogurt Dip is a veggie tray’s best friend! Healthy and naturally gluten-free, you’ll love how this yogurt dip tastes on salads, veggies, or chips. The lime juice and garlic make this avocado dip extra special.

A bowl of avocado yogurt dip surrounded by colorful vegetables on a wooden tray

Have you ever noticed that when you buy cilantro from the store, it is usually way more than you need? Unless of course, you need a lot, and then it is never enough.

This Avocado Yogurt Dip uses a hefty amount of cilantro but save the rest of the bunch for Cilantro Chimichurri or the bonkers garlic sauce in Sesame Sheet Pan Pork Fajitas. If drinking that garlic sauce is wrong then I don’t want to be right.

But, this dip. Goodness gracious it’s so good! Creamy and so flavorful, you’ll love the hint of smoke from the smoked paprika. And because it’s green you can convince yourself you’re having an extra serving of vegetables. You’re welcome!

And because it is so fast to make, this is now your new go-to “crap I forgot there was a potluck at work today” dip.

What Ingredients Are in Avocado Yogurt Dip?

  • Avocado (doy)
  • Plain Greek yogurt (doy)
  • Lime
  • Flavor crew – cilantro, garlic, green onion, and Smoked Paprika

avocado, cilantro, and other ingredients for making avocado yogurt dip

How Can I Make Avocado Yogurt Dip Whole30 Compliant or Dairy-Free?

You can use mayo in place of the Greek yogurt. Either Whole30 Mayo or a compliant mayo brand would work great. Or, just double the avocado. If you need to thin the dip a bit, add a little non-dairy milk or lime juice.

Here’s How to Make It

*Detailed and printable recipe card with measurements is available at the bottom of this post.

Place all the ingredients in a food processor and process for 30 seconds. Scrape down the sides and mix for another 30 seconds.

two photos of a food processor making avocado yogurt dip

That’s it! Don’t overthink it.

Pro Tips/Recipe Notes

  • Roll the lime on the counter, applying pressure before juicing. It will prime the lime to produce even more juice.
  • Really pack the cilantro into the measuring cup to make sure you’re getting a full cup.
  • Smoky Avocado Yogurt Dip will keep in the fridge for three days. Store in an air-tight container. Press a piece of plastic wrap (I prefer reusable Beeswrap instead of single-use products) over the top, making sure you make contact with the dip. This will keep it from browning.

a hand dipping a carrot into a bowl of creamy avocado dip

More Recipes Like This

This avocado dip is full of good for you fats and is filling as a snack or sandwich spread. Avocado Yogurt Dip is also extra versatile because it can be made vegan/dairy-free to accommodate many dietary needs.

Did I mention it is a five-minute process? Oh, I did? What are you waiting for; go make it!

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

A bowl of avocado yogurt dip surrounded by colorful vegetables on a wooden tray
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5 from 2 votes
Avocado Yogurt Dip {Vegetarian, Keto}
Prep Time
5 mins
Total Time
5 mins
 

This incredibly creamy Avocado Yogurt Dip is a veggie tray's best friend! Healthy and naturally gluten-free, you'll love how this yogurt dip tastes on salads.

Course: Appetizer, Condiments
Cuisine: American
Keyword: Avocado dip, Avocado Yogurt Dip
Servings: 6
Calories: 77 kcal
Ingredients
Instructions
  1. Chop the bunch of cilantro in half to make sure the cup is packed mainly with leaves. Roll the lime on the counter, applying pressure, before cutting. This will "prime" the lime to produce more juice.

  2. Place all ingredients in a food processor, and press the "on" button for 30 seconds. Scrape down the sides, and mix for another 30 seconds.

Recipe Notes

*If you want to make this dairy-free, replace the Greek yogurt with 2/3 cup of cooked white beans

To make this Whole30, you can use mayo in place of the Greek yogurt. Either Whole30 Mayo or a compliant mayo brand would work great.

 

Will keep in the fridge for three days. Store in an air-tight container. Press a piece of plastic wrap (I prefer reusable Beeswrap instead of single-use products) over the top, making sure you make contact with the dip. This will keep it from browning.

Nutrition Facts
Avocado Yogurt Dip {Vegetarian, Keto}
Amount Per Serving (0.25 cup)
Calories 77 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 82mg 3%
Potassium 217mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 2g 4%
Vitamin A 6.6%
Vitamin C 9.9%
Calcium 3.1%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

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This Avocado Yogurt Dip recipe was originally published in June 2017. It has been retested and updated with reader feedback. New photos have been added. For reference, this is one of the photos from the original post:

Avocado dip

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14 comments on “Avocado Yogurt Dip {Vegetarian, Keto}”

  1. This looks amazing!!!! If I lived in a town with a grocery store (SMALL town life) I’d totally run out for these ingredients now! YUM! I LOVE cilantro. Can’t wait to make this! Thanks for sharing!!

  2. Ahhh…I want to love avocado. Everyone else thinks it’s the bees knees, it has all the good fats, it’s versatile, people rave about it….and I can’t stand it. The taste, or the texture (which one of my friends once described to me as “kind of like biting into a stick of butter”). Guess I’ll have to stick with your hummus recipe for my dip needs!

    • It totally is like butter I suppose! Would you consider trying it in a smoothie, pudding, or ice cream since the texture is already supposed to be smooth?

      • I absolutely would be up for that! I think if the taste wasn’t an issue that the texture would then not be an issue, because I’m not usually that offended by textures (unlike hubby who won’t even eat mashed potatoes because of texture).

      • I bet your husband was challenging to feed as a toddler.

      • Toddler?? Heck, imagine what it’s like feeding him now! Lol

        Over the last 8 years I’ve been slowly getting him to be more adventurous. If I can get him past texture on a lot of things, he will like them. It’s a long process haha

  3. I made a dip like this from America’s Test Kitchen where I add one chipotle pepper for the smokiness and a touch of spice.

    • Do you buy the canned chipotles in adobo sauce? I looooove those.

      • Absolutely. Then I puree the whole cane and stick it in a container in the fridge. They seem to keep forever and I have it ready for when a recipe calls for 1 chipotle chili. I just use a tablespoon or so at a time.

      • How quickly do you use it? I have to freeze it because I don’t use it fast enough.

      • I probably should freeze it but I really just keep in the back of my fridge. I’ve never had an issue with it going bad and it takes a while to go through.

  4. Deeeeeelicious. I usually have no less than 3 bunches of cilantro in my fridge, because I buy a new bunch every time I do a photoshoot that requires it (even though the old ones are still good to eat, just not as crisp looking) and a restaurant sized tin of smoked paprika so this recipe and I are going to be BFFs forever now.

  5. Cilantro + smoky + avocado? You’re speaking my love language, girl! I never have the problem of a bunch of cilantro being too much because a) I love cilantro, and b) the herbs here come in these stupid little pots that are never enough. Totally worth it for this recipe, though! With Greek yoghurt it’s my new favourite thing.

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