Spicy Avocado Dip

“Guacamole” Dip

Spicy Avocado Dip in Bowl

Easy five-minute spicy avocado dip great served with corn chips, on crackers, toast, or a topping for nachos. Habanero hot sauce adds a noticeable kick. 

How to Make

Ingredients:

Start by gathering the following:

  • 1 ripe avocado
  • 1/2 cup mayonnaise
  • 1 garlic clove
  • 6 sprigs of cilantro
  • 2 key limes
  • 1 tablespoon of habanero chile hot sauce or the hot sauce of your choice.
Spicy Avocado Dip Ingredients

Finely chop the garlic clove.

Finely Chopped Garlic Clove

Remove the cilantro leaves from the stem and chop.

Cilantro Leaves
Chopped Cilantro

Squeeze the juice from the limes into a mixing bowl. Remove the flesh from the avocados and add to the bowl. Then, add the remaining ingredients except for the salt.

Preparation Spicy Avocado Dip

Mash with a fork until you get the desired consistency. We like it a little chunky. You can also blend it in the blender if you prefer it creamy.

Spicy Avocado Dip in Bowl
Print Pin
5 from 1 vote

Spicy Avocado Dip Recipe

Easy five-minute spicy avocado dip great served with corn chips, on crackers, toast or a topping for nachos. Habanero hot sauce adds the spicy kick. Try different varieties of hot sauce for different flavors. 
Course Appetizer
Cuisine Mexican
Keyword avocado, dip, Easy, party
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cups
Calories 218kcal
Author Andrés Carnalla

Ingredients

  • 1 ripe avocado
  • 1/2 cup mayonnaise
  • 1 garlic clove
  • 6 sprigs of cilantro
  • 2 key limes
  • 1 tablespoon habanero chile hot sauce or the hot sauce of your choice
  • a pinch of salt if needed
  • corn chips crackers or toast for serving

Instructions

  • Finely chop the garlic clove.
  • Remove the cilantro leaves from the stem and chop.
  • Squeeze the juice from the limes into a mixing bowl.
  • Remove the flesh from the avocados and add to the bowl.
  • Then, place all of the ingredients in the mixing bowl except the salt.
  • Mash with a fork until you get the desired consistency. We like it a little chunky. You can also blend it in the blender if you prefer it creamy.
  • Check the salt and add as needed.
  • Serve in your favorite serving bowl for dipping. You can also use it as a topping for nachos.

Notes

  • Use 2 tablespoons of hot sauce if you want it really spicy.
  • You can serve the dip on toast as a tasty variation of avocado toast.
  • It will last for 1 day in the refrigerator. The lime juice will keep it from going brown.
  • It does not freeze well.

Nutrition

Serving: 1/4 to 1/3 of a cup | Calories: 218kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Sodium: 187mg

 More Avocado Recipes

1 comment… add one
  • It is not necessary to pick the leaves off the cilantro stems. The stems are just fine. In Mexico, the stems are always chopped with the leaves. On the other hand, parsley leaves normally are pulled from the stalks before chopping.

    In my humble opinion, there is way too much mayonnaise.

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