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Enlightened Spicy Avocado Dip

Enlightened Spicy Avocado Dip

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Put some kick into your avocado with this spicy dip. For more recipes like this, visit Taste of Home.


Back to Avocado 101!


  • 2 medium ripe avocados, peeled and pitted
  • 1/4 Cup fresh cilantro leaves
  • 1/4 Cup fresh cilantro leaves
  • 1/4 cup lime juice
  • 2 Tablespoons Daily Chef 100% Pure Olive Oil
  • 1 garlic cloves, minced
  • 1/4 to 1/2 Teaspoon prepared wasabi
  • Assorted fresh vegetables

Charred Broccoli with Spicy Avocado Sauce

I am a huge broccoli fan and wanted to give it a flavor profile outside of my usual and obvious Italian garlic-olive oil-chile flake scenario. There's no reason to discard the broccoli stem, which has a radish-like crunch and mild flavor. Cutting it into long spears and searing it keeps the broccoli crunchy while softening its fibers a bit, and the creamy avocado sauce acts as a sort of dip. You can fork-and-knife this or eat it with your fingers.

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Recipe Summary

  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 red onion, minced
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • Salt and ground black pepper to taste

Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl rub evenly into the chicken breasts.

Heat the olive oil in a skillet over medium heat cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Stir the onion, lime juice, and avocado together in a bowl season with salt and pepper. Spoon over the chicken breasts to serve.

About the Sweet-n-Spicy Moong-Avocado Dip

Sweet and spicy moong-avocado dip is one of the most loved snacks at my home. Just few days back I made this dish at my friends surprise birthday party and everyone just loved it. This is one dish that you can make for any occasion.

Avocado in moong dip makes it very creamy and smashed moong gives it a little chunky feel. This dish saves you from planning an elaborate menu as this dip is quite filling with avocado and green moong in it. Avocado as you might know is know as a super food with plenty of health benefits. And green moong are rich in vitamins, minerals, potassium, magnesium, fiber and contains high level of anti-oxidants to just name few.

In this recipe I have used pita chips, mini toast and papadi (an Indian chips) to go with this dip but you can experiment with any other chips of your choice. Many times I have piped this dip on chapati and eaten it as a wrap. But do experiment with the combination of your choice. Make this recipe just few minutes before serving. Serve it in bowl or pipe it on the chips and toast with cilantro / coriander leaves to garnish.

This dip is another variation to the Avocado Schezwan dip I had published earlier and makes a great addition to the collection of my vegan recipes.

So, try out this recipe and let me know if this was your tummy to heart moment…


3 1/2 tbsp Schezwan chutney

1/4 tsp Salt or as per taste

1 large avocado
(avocado I used was around 250g)

2 tbsp chopped cilantro / coriander leaves

1/3 cup or 60g chopped onion

Papadi (indian snack / chips)

Cilantro / coriander leaves for garnishing


  • Pressure cook green moong by adding 1 ½ to 2 cups water. In instant pot I kept it at rice setting.
    Note: if using traditional pressure cooker cook till 4-5 whistles.
  • Next strain the cooked green moong.
  • Later in a mixing bowl put moong in it and smash with a smasher.
    Note : do not use mixer grinder for this but do it manually with a smasher
  • Next add scooped avocado and smash it along with moong.
  • Next add rest of the ingredients like cilantro, garlic paste, tomato ketchup, Schezwan chutney, salt and onion. Mix everything together.
  • Your dip is ready. Serve it with pita chips, mini toast and papadi.

    1. Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
    2. Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.

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    67 Avocado Recipes for Creamier Dip, More Satisfying Salads, Better Breakfasts, and More

    Creamy, rich, and almost custard-like, the avocado is a delight unto itself—and it’s also a key player in many other dishes. We rounded up the best avocado recipes, including soups, salads, salsas, sandwiches, smoothies, and our favorite green cheesecake to help you make the best of this delightful ingredient. Before we jump straight into our favorite avocado recipes, though, here are three essential tips for working with avocados.

    Avocados ripen best at room temperature. Green avocados usually take four to five days to ripen. If you want to speed up the process, you can put them in a brown paper bag with an apple or banana. The California Avocado Commission’s Jan DeLyser explains that bananas and apples release ethylene gas, which will speed up the avocado’s ripening process. Typically, a ripe avocado will go from green to nearly black when it’s ripe, but color isn’t the only indicator—a ripe avocado will also give slightly when you put gentle pressure on its skin. Feel free to refrigerate your ripe avocados to help them last a little longer.

    To remove an avocado pit, cut the fruit lengthwise all the way around, then twist the two halves to separate them. Hold the half with the pit in your hand (protecting your palm and fingers with a dish towel or oven mitt). Then very carefully use the blade of a sharp chef’s knife to strike the large pit. The pit should attach to the blade and come right out when you wiggle the knife.

    To prevent an avocado from turning brown, sprinkle the flesh with lemon or lime juice. If you’re too late, just scrape off the discolored parts and eat the rest.

    Now, onto the recipes! Read on to get inspired and start using the perfectly ripe avocados that are sitting on your counter right now.


    The best Avocado Dip starts with beautifully ripe avocados for maximum flavor and creamy consistency. Here are some tips and tricks to find ripe avocados:

    • Color: For ripe avocados, dark is better, look for the darkest green- turning purple colored skins.
    • Touch: Always test avocados ripeness by touch. You want the avocado to just give slightly when pressed. If an avocado feels firm or hard to your touch, it isn’t ripe yet. Purchase it only if you plan to use the fruit several days in the future. The harder an avocado is, the longer it will take to ripen. If the avocado feels soft, it’s overripe, avoid it.
    • Stems: Check the avocado stems for clues on what’s inside. Peel back the small stem or cap at the top. If the area underneath is green, the avocado is good to buy. If the area is brown, the avocado is overripe so it’s best to avoid it. When you’re checking the stem area, keep an eye out for mold as well. If the area is black or dark brown, the fruit is likely moldy.
    • Varying ripeness: If you need to purchase several avocados, it’s a good idea to choose them at various stages of ripeness. That way, you’ll have some that you can use right way, some that you can use in a couple of days, and some that you can use four or five days in the future.

    Ways to use homemade avocado dip:

    • Go to town with a bag of your favorite tortilla chips
    • Dollop on your chicken fajitas or your fajita bowls
    • Use it as a dip with carrots, celery, or cucumbers
    • as a dip for your homemade taquitos! topped with dip would be amazing
    • A spoonful on your breakfast migas with dip would rock your world
    • A smidge to top off your bowl of ropa vieja

    Storing leftover dip:

    If you have leftover avocado dip, I suggest popping it into an airtight container and keep it in the refrigerator this dip lasts for up to 3-4 days, but honestly, I doubt it’ll be around for that long! I like to store it in these containers (affiliate link)

    Watch the video: HOW TO MAKE BEST EVER GUACAMOLE - 3 EASY WAYS (July 2022).


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