Spicy Avocado dip

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Verde Fire

Elevate your snacking experience with this bold and creamy spicy avocado dip, where perfectly ripe avocados create a velvety base enriched with layers of heat from fresh jalapeños and fiery serrano chillies. Bright lime juice adds a tangy zip while preventing discoloration, working in harmony with crisp red onion, aromatic garlic, and fresh cilantro to create a symphony of Mexican-inspired flavours. Fresh diced tomatoes add pops of color and texture, while ground cumin brings an earthy warmth that complements the heat. Perfectly seasoned with sea salt and black pepper, this dip can be made even more luxurious with a dollop of Mexican crema or sour cream, resulting in a versatile spread that’s equally at home on tortilla chips, fresh vegetables, or as a zesty sandwich spread.

 

Spicy Avocado dip
 
Author: 
Recipe type: Snack
Cuisine: Mexican
Prep time: 
Total time: 
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Transform the humble avocado into a bold, spicy dip that perfectly balances creamy richness with zesty heat. This versatile recipe takes the best elements of traditional guacamole and kicks things up a notch with fresh chillies and bright citrus notes. Perfect for everything from casual snacking to entertaining, this dip promises to be a crowd-pleaser that keeps them coming back for more.
Ingredients
  • 3 ripe avocados, halved and pitted
  • 2 fresh jalapeño peppers, finely diced (seeds removed for less heat)
  • 1 serrano chilli, finely minced (optional, for extra heat)
  • 3 limes, juiced
  • 1 small red onion, finely diced
  • 3 garlic cloves, minced
  • 1 bunch fresh cilantro, chopped
  • 1 ripe tomato, deseeded and diced
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • Optional: 1 tablespoon Mexican crema or sour cream for extra richness
Instructions
  1. Scoop the avocado flesh into a bowl and mash until mostly smooth, leaving some chunks for texture.
  2. Immediately add the lime juice and stir to prevent browning.
  3. Fold in the diced jalapeños, serrano chilli, red onion, garlic, and tomato. Mix gently to combine.
  4. Add the cilantro, cumin, salt, and pepper. Mix well and taste for seasoning.
  5. If using, stir in the Mexican crema or sour cream for added creaminess.
  6. Cover the surface directly with plastic wrap (to prevent browning) and refrigerate for at least 30 minutes to allow flavors to meld.
  7. For best results, serve at room temperature. Garnish with extra cilantro, diced chillies, and a squeeze of lime juice.
Notes
Store any leftovers with plastic wrap pressed directly onto the surface of the dip and consume within 24 hours for best flavour and appearance.

Note: Adjust the amount and types of chillies to suit your heat preference. Remember that fresh chillies can vary greatly in heat level, so taste as you go.