‘Tis the season for lots of celebrations! I love Christmas and I couldn’t resist putting up the decorations early. There’s something so pretty about the rich reds, golds and evergreens put together. I’ve been having a couple of “do’s” since thanksgiving and one of the things I’ve learned to do in hosting and entertaining is to have an easy make-ahead dip ready for the crowd. Dips are always a crowd favorite and while I really love hot dips, sometimes having a cold dip ready in the fridge cuts down the line of dishes waiting for my one faithful oven.
Avocados are a great fruit – healthy fats and low-carb friendly. I always have a couple on hand and usually get these from the wet market; somehow these are usually more well-textured and flavoured and not the bruised and watery variety one gets sometimes from avocados that have been picked too early and have not survived the transportation process well. I’m the one usually eating the avocados in the house but sometimes I forget and so besides making guacamole out of the overripe avocados, an avocado dip is also a great way to use up the avocado.
This is a super easy recipe – literally all thrown into a blender or food processor. And the colour turned out so pretty as well – like a gentle Christmas green! ☺️🌲
Low Carb Avocado Dip
Ingredients
- 3 large avocados
- 100g cream cheese (I used a herb and garlic-flavoured cream cheese)
- 1 cup Greek yogurt
- Juice from 1/2 lemon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp smoked paprika (optional)
Method
- Mix the peeled avocados, cream cheese, yogurt, lemon juice, onion powder, garlic powder and salt in a blender or food processor and blend it finely into a smooth mixture.
- If serving immediately, sprinkle the smoked paprika on top and serve with crudités. If not serving immediately, refrigerate until ready to use.
Still Feeling Peckish 