If you love guacamole but crave a little more fire, this Spicy Avocado Dip is your new go-to. Creamy, zesty, and packed with bold flavor, this dip brings the heat in the most delicious way. It’s the kind of snack that disappears fast at parties—or when you’re standing at the kitchen counter, tortilla chip in hand, telling yourself just one more bite.
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It’s the perfect balance of creamy avocados, bright lime, fresh herbs, and a spicy kick from jalapeños (or your fave hot sauce). Whether you’re hosting a game night, prepping a taco spread, or just want something to jazz up your snack routine, this dip has your back.
Why You’ll Love Spicy Avocado Dip
Quick & Easy: Done in under 10 minutes with just a handful of ingredients.
Fresh & Flavorful: Loaded with real, whole ingredients—no fillers here.
Heat Level Your Way: Make it mild, medium, or spicy enough to make your eyebrows sweat.
Versatile: Use it as a dip, spread, or topping. It’s guac with attitude.
Crowd-Pleaser: Creamy with a kick—who wouldn’t want to dip into that?
Ingredients in Spicy Avocado Dip
This dip keeps it simple but makes every ingredient count. Here’s what you’ll need:
Avocados: Ripe and creamy—these are the heart of the dip. Make sure they give a little when you gently press them.
Lime Juice: Bright and tangy, lime juice keeps the flavor fresh and the color vibrant.
Jalapeño or Hot Sauce: Choose your spice! Fresh jalapeños give texture and a punch of heat, while hot sauce adds smooth heat.
Garlic: Just one clove adds a ton of flavor and depth.
Cilantro: Fresh and zesty, it lifts the dip with herbal brightness.
Salt: Essential for bringing all the flavors together.
Optional Add-ins: A scoop of sour cream for extra creaminess, chopped red onion for crunch, or a pinch of cumin for warmth.
(Full measurements and instructions are in the recipe card below.)
Instructions
Making this dip couldn’t be easier. Here’s the step-by-step:
Prep the Avocados: Cut them in half, remove the pits, and scoop the flesh into a bowl.
Mash It Up: Use a fork or potato masher to break them down until smooth but still a little chunky.
Add the Flavor: Mix in lime juice, chopped jalapeño or hot sauce, minced garlic, chopped cilantro, and salt. Stir until combined.
Taste & Tweak: Add more lime juice or salt as needed, and crank up the heat with extra jalapeño if you like it spicy.
Serve Fresh: Best enjoyed right away, but you can store it with plastic wrap pressed directly onto the surface to avoid browning.
Nutrition Facts
Servings: 6
Calories per serving: 150
Preparation Time
Prep Time: 10 minutes
Total Time: 10 minutes
How to Serve Spicy Avocado Dip
You’re only limited by your imagination. Here are some fun ways to dip, spread, and scoop:
Classic Chips: Tortilla chips, pita chips, or veggie chips—anything crunchy pairs beautifully.
Topping for Tacos or Nachos: Spoon it over your favorite Mexican dishes for extra creaminess and heat.
Veggie Platter: Carrots, cucumber, bell peppers, and celery love this dip just as much as chips do.
Toast Upgrade: Spread it on whole grain toast and top with eggs, tomatoes, or everything seasoning.
Burger Booster: Slather it on buns for the ultimate spicy burger sauce.
Additional Tips
Keep It Green: Add lime juice and press plastic wrap directly on the surface to slow browning.
Make Ahead: Prep everything in advance and mix right before serving.
Blend It Smooth: For a silky finish, toss all ingredients in a blender or food processor.
Cool It Down: Want it milder? Remove jalapeño seeds or use less hot sauce.
Go Bold: Add a sprinkle of chili flakes, smoked paprika, or a touch of chipotle for a smoky twist.
FAQ Section
Q1: Can I make this dip ahead of time?
A1: Yes, just cover it tightly with plastic wrap (pressed against the surface) and refrigerate for up to 1 day.
Q2: What’s the best way to make it spicier?
A2: Add more jalapeño, include the seeds, or use a spicier hot sauce like habanero or sriracha.
Q3: Is this dip vegan?
A3: Yes! Unless you add sour cream, it’s totally plant-based.
Q4: Can I freeze it?
A4: Avocados don’t freeze well—they’ll change in texture. It’s best fresh.
Q5: Can I use lemon juice instead of lime?
A5: You can! Lime is more traditional, but lemon still brings that essential acidity.
Q6: How can I make it creamier?
A6: Add a spoonful of sour cream or plain Greek yogurt for a richer texture.
Q7: Can I add other ingredients?
A7: Totally! Chopped tomatoes, red onion, corn, or black beans make great additions.
Q8: What type of avocado works best?
A8: Hass avocados are ideal—they’re creamy and flavorful.
Q9: Is this keto-friendly?
A9: Yes, it’s low in carbs and high in healthy fats—perfect for keto.
Q10: How can I prevent it from turning brown?
A10: Lime juice helps, and sealing it tightly with plastic wrap pressed on the surface minimizes air exposure.
Spicy Avocado Dip
- Prep Time: 5 minutes
- Cook Time: undefined
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Dip
- Method: Blended
- Cuisine: Mexican
Description
This Spicy Avocado Dip is a creamy, zesty twist on traditional guacamole. Perfect for parties, this dip adds the right amount of heat with jalapeños and red pepper flakes. #AvocadoDip #SpicyDip #GuacamoleTwist #PartyAppetizers #DipRecipe #HealthyDip #EasyAppetizer #MexicanAppetizer #TacoToppings #FreshDip
Ingredients
- 3 ripe avocados, peeled and seed removed
- 1/2 medium red onion, roughly chopped
- 2 medium jalapeño peppers, roughly chopped
- 3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
- 3–5 tablespoons water (as needed)
- 1 teaspoon garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a food processor, combine avocados, red onion, jalapeños, lime juice, 3 tablespoons of water, garlic, red pepper flakes, salt, and pepper.
- Pulse until blended, scraping down the sides of the bowl as needed. Add more water, one tablespoon at a time, until the dip reaches your desired consistency.
- Stir in chopped cilantro.
- Serve with tortilla chips, tacos, or nachos.
Notes
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Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg