Creamy Avocado Dip

You’ll absolutely love the freshness and silkiness of this Creamy Avocado Dip! This quick and easy creamy dip contains ripe avocados, sour cream, fresh lime juice, a hint of buttermilk, fresh cilantro, garlic, a hint of ground cumin, a smidgen of fresh jalapeno pepper, and a pinch of salt, and a little olive or avocado oil!

Simply put all the ingredients into the food processor, and in minutes, you’ve got a delicious “no cook” avocado dip for your favorite Mexican or Tex-Mex recipes!

This recipe varies from traditional guacamole in that it is not chunky, but smooth and creamy.

You’ll often find this served in Mexican food restaurants as an appetizer dip, often served with red tomato salsa and tortilla chips, or as a sauce for shrimp enchiladas, chicken enchiladas or chicken tamales.

Ingredients for Creamy Avocado dip

For the best flavor, you’ll want to use fresh ingredients:

2 large ripe avocados, a little olive oil, fresh lime juice (or lemon juice), sour cream, a little buttermilk, a garlic clove, fresh cilantro, jalapeno pepper (or serrano peppers if you like it hot!), ground cumin, a little salt and pepper. For specific ingredients and full instructions, see the recipe card below.

How to make it

This homemade avocado dip recipe is relatively mild; I only use 1/2 a teaspoon of minced jalapeno; however, if you want it spicier you can add more.

If you prefer a really mild flavored dip, omit the jalapeno!

Avocado sliced in half an scored.

Slice and score the avocado; dice it up into 1/4 inch slices and place in food processor; add lime juice and remaining ingredients. Pulse until the avocado mixture forms a creamy mixture with pourable consistency.

Taste for salt and your preferred heat level. If you want spicy heat, add a serrano pepper to the mixture; if it’s too spicy, add a little water and a big dollop of sour cream (dairy wards off spicy heat)

You can use this Creamy Avocado dip for a salad dressing, dip or sauce – there’s no perfect way to serve this delicious healthy dip! A little goes a long way, so try this great avocado dipwith baked or steamed fish, or your favorite Mexican or Tex-Mex recipe!


  • Use a green bell pepper or diced green chiles instead of jalapeno
  • Don’t like sour cream? Use plain Greek yogurt instead or Mexican crema, found in the dairy section of your grocer!

Make ahead and storage

Mak this creamy avocado dip up to 3 days in advance. Store in an airtight container in the refrigerator.

When ready to serve, you can serve it at room temperature or heat it up for a few seconds in the microwave. Freezing is not recommended.

Creamy avocado dip in brown wooden bowl.

This Creamy Avocado Dip is one of the most easy dip recipes I’ve ever made! I hope you’ll try it out!

No need to wait for Cinco de Mayo, it’s creamy texture is perfect any day with tacos, burrito bowls, chicken taquitos or simply as a great avocado dip with your favorite tortilla chips!

More Mexican recipes

Creamy avocado dip in brown wooden bowl.

Creamy Avocado Dip

Creamy Mexican dip made with avocado, cilantro, garlic! Perfect for dipping!
5 from 3 votes
Print Rate
Course: Appetizer, Dip
Cuisine: Mexican, Tex Mex
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 cup
Author: Anecia Hero


  • Food Processor


  • 2 large ripe avocados
  • 2 tablespoons fresh lime juice
  • ¼ cup sour cream
  • 3 tablespoons buttermilk
  • ¼ cup red onion
  • 1 tablespoon olive oil
  • teaspoons minced fresh garlic
  • ½ teaspoon minced jalapeno
  • ¼ cup cilantro, chopped
  • 1 teaspoon ground cumin
  • salt and pepper to taste


  • Prep: chop onion, garlic and jalapeno; set aside
    ¼ cup red onion, 1½ teaspoons minced fresh garlic, ½ teaspoon minced jalapeno
  • Cut avocado in half and score with sharp knife. Place in food processor.
    2 large ripe avocados
  • Add previously chopped vegetables and remaining ingredients to food processor; pulse to desired consistency
    2 tablespoons fresh lime juice, ¼ cup sour cream, 3 tablespoons buttermilk, 1 tablespoon olive oil, 1 teaspoon ground cumin, ¼ cup cilantro, chopped
  • Season to taste with salt and pepper
    salt and pepper to taste


Don’t want any heat? Omit the jalapeno
Want it hotter or spicier? Add more jalapeno or a little cayenne pepper
Want it creamier? Add up to 3/4 cup of buttermilk

Nutrition Estimate

Serving: 1cupCalories: 946kcalCarbohydrates: 50gProtein: 13gFat: 85gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 53gCholesterol: 36mgSodium: 123mgPotassium: 2300mgFiber: 29gSugar: 9gVitamin A: 1304IUVitamin C: 57mgCalcium: 197mgIron: 4mg
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5 from 3 votes (3 ratings without comment)

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