Greek Yogurt Dip

Creamy Cilantro Avocado Dip

Serve this tasty and creamy Greek yogurt dip recipe with vegetables such as carrots, broccoli or beets, or even crispy pita chips.

Can you have too many delicious dip recipes? I think not so let’s add one more to this. This Creamy Greek Yogurt Dip mixes in avocado and fresh herbs for a tangy kick.

I use fresh cilantro for my version but other use dried spices like cumin, red pepper flakes, and garlic powder for easy additions. The good news is that this recipe might just be one of the most flexible dip recipes that exist and you can even turn it into a salad dressing with a few substitutions (instructions below).  

The base Greek Yogurt Dip recipe makes a lot but there’s no need to share unless you just want to.

Let me just warn you. If you’re making this dip for more than a few people, make a double batch. It’ll go quick! 

While I didn’t particularly make this for kids, this dip is wonderful with my kids. They love dipping vegetables like carrots and celery (and chips obviously) into the creamy dip. 

What kind of yogurt works best for dips?

There is no hard and fast rule for what kinds of yogurt work best for dips. Personally, I like starting with Greek yogurt as it tends to be a little thicker. I always find it’s easier to thin dips than thicken them so I like starting with a thicker base.

That said, you could use any sort of yogurt for this dip and it will be fine. There is enough going on with the avocado and spices that even plain low-fat yogurt would work okay. 

Greek Yogurt Dip start.
Creamy start.

From Dip to Salad Dressing

I love the creaminess of this dip. It tastes really rich, but the base is just Greek Yogurt and avocado. That’s it!

As is, it is much too thick to be a true salad dressing. It’s great for dipping, but that’s about it.

If you want to transform this into a salad dressing, it’s not too far away though and the spices and everything would work great.

Basically, I would just start slowly thinning the dip with some buttermilk, similar to how you thin ranch dressing. Once it reaches a consistency that is pourable, you are solidly in the salad dressing world. 

Fresh vs. Dried Ingredients for Dips

This Greek yogurt dip is pretty flexible, but I do like to use fresh cilantro for the dip. There’s something about the bite of fresh cilantro that the dried version just doesn’t bring. 

Other than that though (and the citrus and avocado) I used dried spices for the recipe. Hit up the pantry for your cumin, garlic powder, red pepper flakes, oregano, and salt. 

If you aren’t using cilantro, you could also substitute fresh flat leaf Italian parsley which wil blend up nicely with the other dip ingredients. 

Adding spices to Greek Yogurt Dip.
Spice city.

How to make this dip

I recommend pulsing the Greek yogurt and avocado together and then adding in the spices, cilantro, and lime juice. BOOM. Of course, season the dip to your liking with salt. 

I love the speckled green and red in this dip. It’s a hint that you’re in for spicy flavor!

If you don’t have a food processor, you can mince the cilantro and mash everything together. No big deal, but it probably won’t be quite as creamy as with the food processor.

I can personally guarantee that this creamy cilantro avocado dip will be featured at a few of my summer hang outs this year. It should be featured at yours also!

Creamy Cilantro Avocado Dip
Done deal!

What to serve with this Greek Yogurt Dip

You could dip pretty much any chip in this glorious dip (or veggie).

Putting out a vegetable spread with carrots, mini broccoli florets, celery sticks, radishes, and a big bowl of crispy chips goes over great at any party. 

I also like the idea of adding a bowl of this dip to a cheese platter as it goes well with crackers, pretzel sticks, and you can even make little cracker sandwiches with cheese. 

How to store this dip for later

One downside of using avocado in this dip is that it can oxidize and turn brown easily. If you are making the dip in advance or just storing leftovers for later, it will keep best if you put a piece of plastic wrap directly on the surface of the dip and then store it in the fridge.

The goal is to keep it completely air tight. If the surface of the dip does brown a bit, you can just stir it into the dip or scrape it off if it looks really brown and gross.

The dip will keep fine in the fridge for a few days though. 

Creamy Cilantro Avocado Dip

Greek Yogurt Dip Recipe

Creamy Cilantro Avocado Dip

Serves:
Serves 4-6
Prep Time:
Cook Time:
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Greek Yogurt Dip
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This Greek Yogurt dip is a great balance of creamy, tangy, spicy, and salty. It goes great with any kind of chip or even veggies! Make a double batch. It’ll go fast!

Ingredients

2/3 cup Greek yogurt
1 large ripe avocado
½ lime, juice only
¼ cup fresh cilantro
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon kosher salt
Chips or vegetables, for serving

Instructions

1) In a food processor, pulse together Greek yogurt, avocado, and lime juice until smooth. Then add cilantro, cumin, oregano, red pepper flakes, garlic powder, and salt and pulse to combine.

2) Spoon dip into serving bowl and serve with chips. If you store the dip for later, place plastic wrap directly on the surface of the dip to prevent browning.

Dip keeps fine in the fridge for a few days.

Nutrition Info

Creamy Cilantro Avocado Dip
CHOMP

Here are a few other great dip recipes!

4 Responses to “Creamy Cilantro Avocado Dip” Leave a comment

  1. We have so many avocados in Mexico, I’m definitely trying this! All the creamy guac here is way too spicy for my kids so love the recipes I can tweak at home:)

  2. Yum! Tastes like a creamed guacamole. I made this to go with some battered fried fish. I swapped sour cream for the yogurt, and greatly upped the amount of coriander, because I love coriander! I also tweaked the seasoning/spices to taste. Thanks for the recipe.

  3. Greek yogurt, avocado, and lime juice are blended in a food processor. Then blend by pulsing in the cilantro, cumin, oregano, salt, red pepper flakes, and garlic powder.

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