Mexican · Lunch
Classic Avocado Dip
A chunky avocado dip built on mashed avocado, lime juice, red onion, jalapeno, cilantro and cotija cheese, finished with olive oil for extra richness. Chili powder and cumin give warmth while tomato is kept minimal to hold net carbs low. Served with sliced cucumber and bell pepper for scooping.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
428Calories
9.8gProtein
36.9gFat
20.1gCarbs
6.4gSugar
11.6gFiber
751mgSodium
19mgChol
9.2gSat Fat
980mgPotassium
220mgCalcium
1.8mgIron
0.3mcgVitamin B12
45mgVitamin C
Goes well with
Mexican Lager or Michelada
local
Agua Fresca de Sandía
international
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Dice the red onion, jalapeno, cilantro, and tomato; set aside until ready to combine.
2
Build
Mash the avocado with a fork until mostly smooth with a few small chunks remaining.
3
Fold
Add lime juice, red onion, jalapeno, cilantro, cumin, chili powder and salt; fold until evenly distributed.
4
Finish
Drizzle olive oil over the top and fold once through; scatter cotija cheese on the surface without stirring further.
5
Plate
Transfer the dip to a serving bowl and arrange cucumber rounds and bell pepper strips around it for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g avocado
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp red onion
- 11 jalapeno, seeds removed for less heat
- 2 tbsp2 tbsp cilantro
- 2 oz56g cotija cheese
- 4 tbsp4 tbsp tomato
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml olive oil
- 1 cup150g cucumber
- 11 bell pepper (140g)
