Creamy avocado blended with fresh cilantro, lime, and jalapenos

Sometimes, my recipes come to fruition out of a desire to meet the dislikes of family members, versus their likes. This adaptation of guacamole is a perfect example.
Three of the staple ingredients used in traditional guacamole happen to be my steps-sons and husband’s least favorite foods. One son strongly dislikes raw onions, while the other can be quiet put-off by even the sight of tomatoes. My husband, who is typically not a picky eater, can find garlic potent and hard on his stomach.
While trying not to sacrifice an ounce of flavor, this avocado dip incorporates the delicious flavors of lime, cilantro, and jalapenos and excludes garlic, onions, and tomatoes.
I hope you enjoy this adaptation of guacamole as much as my family. Try it on tacos, tortilla chips, pasta, julienne vegetables, or sandwiches.


Avocado Cilantro Dip

Delicious as a dip for chips and vegetables or as a condiment on burgers and tacos
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Mexican
Servings: 12
Calories: 83kcal


  • Food Processor


  • 3 avocados
  • ¾ cup cilantro
  • ½ cup lime juice
  • 1 jalapeno seeds removed
  • 1 tsp salt


  • In a food processor, blend all the ingredients – stopping periodically to scrape down the sides. If the mixture is too thick for your liking, add water 1 tbsp at a time.
    Keep covered in the fridge for 4-5 days.


Serving: 1g | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 261mg | Fiber: 3g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 9.7mg | Calcium: 7mg | Iron: 0.3mg

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