Avocado Tzatziki Dip! Imma come clean right off the bat and tell you that this is a blatant rip off of a dip (of the same name) I found at Trader Joe’s. It’s SO GOOD. So zippy! So creamy! And super fresh and light. I went through the whole container real fast, and then got sad eyes because the nearest Trader Joe’s is two hours from my house. So I had to figure out how to make it myself.
Traditional tzatziki sauce is a staple in Mediterranean cuisine, served with everything from Greek salad to falafel-stuffed pita to crudités. This version amps up the creaminess and flavor with avocado and adds a tiiiiiny kick with fresh jalapeño (it’s not much, but you can increase the heat by leaving some of the seeds in).
Guys, this couldn’t be easier. Greek yogurt. Avocado. Cucumber. Jalapeño, dill, lemon juice. A little garlic salt. Throw it all in the food processor. Bam. Fifteen minutes, tops, from chopping to clean-up.
I like to serve this as a dip with toasted pita and raw vegetables, but we are big Sauce People in my house, so we also like it as a baked potato topping, a lighter alternative to avocado toast, or dolloped on grilled fish, bowls of spicy curry, or tacos. Basically, you’re gonna want to put it on everything.
If it weren’t for my kid’s Jo-Jo’s addiction, I might never have to go to Trader Joe’s again (kidding, TJ’s! Love you!).
Avocado Tzatziki Dip
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
Description
Creamy and fresh, this springy dip is the perfect party appetizer, sandwich spread, or baked potato topping.
Ingredients
3/4 cup plain unsweetened greek yogurt
1 medium ripe avocado, pitted, peeled, and cut into chunks
1/2 English cucumber, chopped (if using a regular cucumber, peel first)
1/2 fresh jalapeño pepper, seeded and finely chopped (leave in a few seeds if you prefer more heat)
2 TB fresh dill, chopped
1 TB fresh lemon juice
1 tsp garlic salt
1/4 tsp freshly ground black pepper
Instructions
Combine all ingredients in a food processor. Pulse to combine to desired consistency. Taste and adjust seasoning if needed. Serve as a dip or side sauce.
The dip is best eaten the same day; if you do have leftovers, cover the surface with plastic wrap before refrigerating to minimize browning.
Notes
… I like to use English cucumbers for this recipe because their thin skin doesn’t need to be peeled and adds more fresh green color to the dip. If you can’t find them, use a regular cucumber but be sure to peel it first.
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