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Avocado-Cucumber Dip

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How to Make Avocado-Cucumber Dip

This light and tasty appetizer is a great warm-up dish for a romantic evening. You can also have it as a snack any other day too. Just make sure you have cucumber slices or Belgain endive for dipping!


5 min prep time


2servings


1/4 cup

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Step-By-Step Instructions:

  1. In a medium bowl, mash the avocado with a fork until the desired consistency (slightly chunky or smooth).
  2. Finely chop the pickling cucumber or peel, seed, and finely chop the regular cucumber. (You should get about 1/3 cup.) Stir the cucumber and remaining ingredients into the avocado. Serve immediately or cover and refrigerate for up to 8 hours.
  3. Cook’s Tip: Store leftover avocado by sprinkling the exposed surface with fresh lemon juice, lime juice, or white vinegar. Cover it tightly with plastic wrap or place in an airtight container and refrigerate. It should keep for 1-2 days.
Veggie Rich
Low Carb
Mexican/Southwestern
Snacks
Vegetarian
Quick & Easy
No Cook
Cooking for 1 or 2
Appetizers
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Nutrition facts

2 Servings



  • Serving Size

    1/4 cup


  • Amount per serving



    Calories





    55

  • % Daily value*

  • Total Fat
    3.5g

    4%

    • Saturated Fat
      0.5g

      3%

  • Cholesterol
    0mg

    0%

  • Sodium
    160mg

    7%

  • Total Carbohydrate
    3g

    1%

    • Dietary Fiber
      2g

      7%

  • Protein
    2g

Ingredients

small avocado
1/2

pickling cucumber ((such as Kirby) or 1/3 small cucumber)
1

sour cream (fat-free)
2 tbsp

chopped fresh mint or 1/4 Tsp. dried mint (crumbled)
1 tsp

lime juice
1 tsp

salt
1/8 tsp

celery seeds
1/8 tsp

pepper
1/8 tsp

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