An incredibly delicious, tangy, spicy, and creamy avocado dip ready in just 10 minutes. This avocado jalapeno dip is a must-make for your next gathering. It will be an instant hit!
Get this creamy jalapeño dip on your appetizer menu the next time you have guests over! It’s sure to be a hit.
It’s got a nice kick, without being overly spicy, and it’s SO simple to make using only 4-5 ingredients and 10 mins!!
The creamy texture of the dip may remind you of guacamole, which shares a couple of main ingredients, but it has its own unique flavour, and I think you’ll love it.
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Ingredients
Here’s everything you’ll need for this creamy avocado jalapeno dip.
- Avocados: Choose ripe ones for the best texture and creaminess of the avocados.
- Jalapeños: I love pickled jalapenos here, and make sure to include the pickling liquid. Add a few tablespoons of apple cider vinegar to the mix if you substitute with fresh jalapenos.
- Sunflower seeds: Raw sunflower seeds without added salt or oil work best.
- Lime: The lime is optional but adds extra tangyness which I particularly love. First taste the dip before adding the lime. You could also use lime zest if you’d like.
- Spices: A mix of garlic powder, salt and black pepper for added flavour.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your food processor bowl and blend until smooth.
Taste and add salt + pepper if needed, then reblend to stir it in.
Serve this delicious dip with your favorite bag of chips, nachos, crackers, breadsticks, or raw veggies like cucumber, carrots, or celery.
Or spread it into sandwiches, wraps, and so much more!
Substitutions + Variations
Try some of these options:
- For seed-free, you may use raw cashews or blanched almonds instead. If you cannot have nuts or seeds, try it with white cannellini beans.
- Make it a jalapeño popper dip and use vegan sour cream, mayonnaise, or cream cheese and add some nutritional yeast for extra cheesy flavour.
- Add freshness with a bunch of parsley, cilantro leaves, or mint. Just remove the thick stems first.
- No jalapenos on hand? Try a few dashes of hot sauce, like Frank’s Red Hot for a delicious tangy flavour.
- For a spicier dip, add ½-1 teaspoon of cayenne pepper or red pepper flakes or 1 tablespoon of your favourite hot sauce.
Equipment
I use this Cuisinart food processor but you may also use a smaller blender or magic bullet to process the jalapeno avocado dip.
However, I prefer a food processor to transfer the dip easily.
Storage
Keep leftovers in the refrigerator for 3-4 days in an airtight container.
If there is a gap between the dip and the top of the lid, add a piece of plastic wrap over the dip to keep it greener. As it rests, the dip will darken.
To freeze it, use an airtight container and keep it in your freezer for up to 3 months.
Expert Tip
- Taste your avocado jalapeno dip before adding the lime juice. Depending on how much pickling liquid is in your jar of jalapenos, you may or may not need/want more tang.
More delicious vegan dip recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 3 ripe avocados peel + pit removed
- 8.5 ounce (250 ml) jar pickled jalapenos including the juices
- ½ cup raw sunflower seeds
- 1 teaspoon garlic powder
- 1 tablespoon lime juice optional, for extra tang
- salt + pepper to taste
Instructions
- Add the avocados, pickled jalapenos with their juices, sunflower seeds and garlic powder to your food processor bowl and process until smooth.
- Taste the mixture, and add lime juice for extra tang and salt + pepper if desired.
- Enjoy with crackers, tortilla chips, pita chips, and raw veggie sticks.
Notes
- Taste the dip before adding the lime juice. Depending on how much pickling liquid is in your jar of jalapenos, you may or may not need/want more tang.
- Leftovers keep in the fridge for 3-4 days in an airtight container or freeze them for up to 3 months.
Rosa says
Hubby and I thoroughly enjoyed this dip, and I highly recommend giving it a try. 🙂