Avocado Jalapeño Dip with Cream Cheese and Lime (Print version)
A cool, creamy avocado jalapeño dip with cream cheese, lime, cilantro, and just enough heat.
# Ingredients:
For the dip
01 -
2 medium ripe avocados, peeled and pitted
02 -
8 oz (225 g) cream cheese, softened and cubed
03 -
1/2 cup (120 g) sour cream or Mexican crema
04 -
1 large jalapeño, stemmed and roughly chopped
05 -
3 tablespoons fresh lime juice, from about 2 limes
06 -
1/2 cup packed fresh cilantro leaves and tender stems
07 -
1 small garlic clove, grated or minced
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon ground cumin
10 -
1/4 teaspoon black pepper
11 -
1-2 tablespoons cold water, only if needed
For serving
12 -
Tortilla chips, cucumber slices, bell pepper strips, or warm taquitos
13 -
Extra cilantro and thin jalapeño slices for garnish
# Instructions:
01 -
Let the cream cheese sit at room temperature until soft enough to press with a spoon, about 20-30 minutes if it came straight from the refrigerator.
02 -
Peel and pit the avocados. Juice the limes, chop the jalapeño, and wash the cilantro. Remove the jalapeño seeds and ribs for a milder dip.
03 -
Add sour cream, cream cheese, avocados, jalapeño, lime juice, cilantro, garlic, salt, cumin, and pepper to a food processor or blender.
04 -
Blend until smooth and pale green, stopping once or twice to scrape down the sides. Add cold water 1 tablespoon at a time only if the mixture is too thick to blend.
05 -
Taste and adjust with more salt, lime, or jalapeño. Spoon into a serving bowl, garnish with cilantro and jalapeño slices, and serve right away or chill for 10 minutes.
# Good to know:
01 -
Best served the day it is made while the avocado color is brightest.
02 -
Press plastic wrap directly onto leftovers to slow browning.
03 -
For a thinner sauce, blend in cold water 1 tablespoon at a time.