Best Basil Avocado Dip Recipes

BASIL AVOCADO DIP

Basil Avocado Dip image

This unexpected dip is a terrific way to use ripe avocados when guacamole isn't an option. It's mild, creamy, and perfectly balanced between sweet and tart. The only downside is that it only keeps for about day in the fridge, so plan on making it the night before packing it into someone's lunchbox if that's its destination. Serve it with pita or tortilla chips, breadsticks and cucumber slices, and double the recipe if you're feeding a crowd.

Provided by Melissa Clark

Categories easy, quick, snack, dips and spreads, appetizer, side dish

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 7-ounce container Greek yogurt (1 scant cup)
1 ripe avocado, pitted and peeled
1/2 teaspoon honey, or to taste
1 to 2 teaspoons lime juice, or to taste
1/4 cup chopped fresh basil
1 garlic clove, chopped
1 tablespoon olive oil
Pinch of fine sea salt, more to taste

Steps:

Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste for seasoning.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 27 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 5 grams

GREENBRIER AVOCADO BASIL DIP

GREENBRIER AVOCADO BASIL DIP image

Categories Basil Avocado

Yield 1 cup

Number Of Ingredients 15

Ingredients

1 egg yolk
3/4 tsp cpaers
1 small garlic clove, mashed
1/2 tsp Dijon mustard
1/2 tsp anchovy paste
2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp honey
1 Tblsp sour cream
A few shakes Tabasco sauce
2 tsp soy sauce
5/8 cup canola oil
1/4 cup spinach leaves
1/4 cup basil leaves
1 ripe avocado

Steps:

In a food processor or blender, puree egg yolk, capers, garlic, mustard, anchovy paste, lemon juice, Worcestershire sauce, honey, sour cream, Tabasco sauce, and soy sauce. With processor/blender running slowly, add canola oil slowly to emulsify mixture to mayonnaise-like texture. (If the emulsion is too thick, add a teaspoon or two of water.) Add spinach, basil and avocado to the mixture and puree for a minute or until mixture is a solid green color. Season with salt and pepper to taste. Place avocado basil dip in serving bowl, cover and refrigerate until needed.