It’s Never Too Late in the Year to Take a Dip: Delicious Avocado Dips that Aren’t Guacamole

Guacamole is the undisputed king of avocado dips, but it’s okay to confess that sometimes your tastebuds demand something different. How about we give Its Royal Guacamoleness a respite and try a few other delicious dips for your next dinner party or game day? Trust us, these will keep your guests begging for more.

Before you dip (pun totally intended!) into our favorite recipes, here’s a quick a reminder about how to prep your avocados: Cut in half lengthwise, twist the two halves in opposite directions, and pull apart. Remove the pit and spoon out the flesh. You can even grill your avocados to add an extra layer of smoky flavor.

Greek-Style Avocado Dip

To add some Greek flair to your table, serve this tzatziki-inspired dip. Mix 4 diced ripe avocados; 2 tablespoons lemon juice; 4 ounces plain Greek yogurt; 1 deseeded and diced English cucumber; 2 tablespoons fresh dill; 1 teaspoon sea salt; and 1 pinch cayenne pepper. Drizzle in 2 ounces of olive oil as you mix. Serve with toasted pita chips. Opa!

Avocado Hummus

If you love hummus, why not try this version with avocado? You’ll need 2 ripe avocados; 2 cups garbanzo beans; 3 garlic cloves, minced; 4 tablespoons lemon juice; ½ teaspoon cumin; 1 tablespoon olive oil; ½ teaspoon salt; and a dash of chile powder. Place ingredients in a food processor and pulse until smooth. You may have to scrape the sides down between pulses. Serve with vegetable crudités. Arrange carrot, cucumber, red bell pepper, and celery sticks, as well as cherry tomatoes, blanched sugar snap peas, and sliced radishes on a platter and enjoy.

Avocado and Crab Dip

A special occasion demands special food: serve this crab and avocado dip at your next dinner party. First, you’ll need to make some pickled onion by putting a thinly-sliced small red onion in a bowl and covering it with the juice of 1 lime, along with a pinch of sugar and a pinch of salt. Set aside. Meanwhile, mash 1 ripe avocado (peeled, pitted, and chopped) with the juice of 1 lime; 1 crushed garlic clove; and salt and pepper to taste. Blend in 1 can of white crabmeat, drained; and 1 jalapeño pepper, deseeded and finely chopped. Lastly, garnish with the drained pickled onion. Serve with Melba toast.

Avo-Olive Tapenade

Avocado and black olives, why not? First, make tapenade with 2 tablespoons of capers; 3½ ounces black olives, pitted; 2 finely-chopped garlic cloves; 3 tablespoons olive oil; zest of 1 lemon; and a handful of chopped parsley. Place all the ingredients in a food processor and pulse until blended to a texture of your preference. Mash 1 ripe avocado. Mix with 2 chopped tomatoes; a pinch of red pepper flakes; the juice of ½ lemon; and salt. Fold in the tapenade. Serve with crackers and breadsticks. Voilà!

Avocado and Goat Cheese Dip

Goat cheese adds extra zing to your dip and cream cheese makes it velvety and smooth. In a food processor, combine the flesh from 3 avocados along with 2 garlic cloves; ½ teaspoon ground cumin; ¹⁄4 teaspoon salt; 3 tablespoons lime juice; 4 ounces cream cheese; and 4 ounces goat cheese. Pulse until blended and smooth. Add more salt if needed. Bread sticks are one good choice for serving with this delicious dip.

Which delectable avocado dip are you going to make next?

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