Zesty Avocado Dip with Cumin and Lime
Equipment
- Mixing bowl A medium-sized bowl works well for mashing and mixing.
- Fork or potato masher You don’t need a food processor unless you prefer it ultra-smooth.
- Citrus juicer Optional, but it helps extract all the juice from your lime.
- Knife and Cutting Board For chopping onion, jalapeño, and cilantro.
- Spoon or spatula For stirring and transferring.
Ingredients
- 3 ripe Hass avocados – peeled pitted, and slightly mashed
- 1 teaspoon ground cumin – for that earthy smoky depth
- 1 medium lime – juiced with optional zest for extra punch
- 1 small garlic clove – finely minced or grated
- 2 tablespoons red onion – finely chopped
- 1 tablespoon fresh cilantro – chopped optional if you’re not a fan
- ½ teaspoon kosher salt – adjust to taste
- ½ small jalapeño – finely chopped optional, for a little heat
- 1 tablespoon diced tomato – for a pop of color and texture optional
Instructions
Step 1: Prep the Avocados
- Start by slicing your avocados in half, removing the pits, and scooping the flesh into a bowl. Mash them lightly with a fork—you’re aiming for a creamy base with a few chunks for that homemade texture.
Step 2: Add the Flavor Layers
- Squeeze in the juice of one lime. Add the ground cumin, minced garlic, chopped red onion, cilantro (if using), and salt. Give it all a good mix.
Step 3: Customize Your Heat
- If you’re into spice, fold in the finely chopped jalapeño now. This adds a subtle kick without overpowering the creamy texture.
Step 4: Add Tomato for Color and Texture
- The diced tomato is optional, but it brings a juicy freshness and a vibrant look to your dip. Stir it in gently to keep it from getting too watery.
Step 5: Taste and Adjust
- Now’s the time to fine-tune the seasoning. Add more lime juice if you want extra tang, or a pinch more salt if it feels flat.
Step 6: Serve It Up
- Scoop the dip into a serving bowl and garnish with a sprinkle of cumin, lime zest, or chopped cilantro if you’re feeling fancy.