Mexican · Lunch
Classic Avocado Dip
A Mexican dip built on mashed avocado folded with lime juice, red onion, cilantro, tomato and a touch of jalapeno for gentle heat. Served chilled with gluten-free corn tortilla chips, it delivers a creamy, tangy, fresh-tasting starter with no wheat-based thickeners or fillers anywhere in the mix.
$3
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
282Calories
3.6gProtein
18.4gFat
30.3gCarbs
4.4gSugar
11gFiber
745mgSodium
0mgChol
2.8gSat Fat
805mgPotassium
48mgCalcium
1.3mgIron
0mcgVitamin B12
27mgVitamin C
Goes well with
Pale Ale or Lager
local
Agua Fresca de Jamaica
international
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Halve the avocado, remove the pit, scoop the flesh into a bowl, and finely dice the red onion, cilantro, and jalapeno.
2
Mash
Mash the avocado with a fork until mostly smooth with a few small chunks remaining.
3
Build
Stir the lime juice, red onion, cilantro, jalapeno, salt and tomato into the mashed avocado until evenly combined.
4
Serve
Transfer the dip to a small bowl and arrange the corn tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 avocado, about 5.3 oz (300g), pitted and peeled
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp jalapeno
- 2 oz56g tomato, canned and drained
- 1/2 tsp1/2 tsp salt
- 3 oz86g gluten-free corn tortilla chips, for serving
