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Creamy Avocado Dip

5 min

Side

Spread

One-bowl / one-pot

10 ingredients or less

No cook

Budget-friendly
This avocado dip is made ultra-creamy by the simple addition of some plant-based yogurt. Enjoy this as a spread in wraps, dolloped onto salads, or as a dip for roasted potatoes.

Servings

(2 Tbsp per serving)

Total

5 min

Prep

5 min

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soy

Free from

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peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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gluten

Ingredients

  • 1
    avocado, peeled, pitted
  • 1
    garlic clove
  • ¼ cup (65g)
    unsweetened soy yogurt†
  • ½
    lime, juiced
  • ¼ tsp
    salt
  • 1 pinch tsp
    ground black pepper

Directions

  1. Add all ingredients to a small food processor and blend until creamy*. Mix, and enjoy!

Notes

  • †Nutrition tip: aim to use plant-based yogurt that is fortified with calcium.
  • * If you don't have a small food processor, simply mash the avocado in a bowl first, add in the crushed garlic, and the remaining ingredients.

Storage

  • Best if enjoyed immediately.
  • Can be stored in an airtight container in the fridge for up to 1 day.
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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Tina - June 28, 2025, 2:13 p.m.

This is sooooo good!

Reply
Brenda - May 16, 2025, 6:50 p.m.

Made it to accomplish my salad because I didn’t like the store bought dressing and it was deliciously creamy. Going to stick with fresh home made dressings from Pul

PUL small logo PUL Team - May 16, 2025, 10:09 p.m.

Thanks a bunch for trying the avocado dip recipe, Brenda! In case you're interested and haven't seen it already, you may enjoy our Green Goddess Salad Dressing 🫶

Reply
Pamela - Dec. 7, 2024, 4:38 p.m.

I made it to the oven-baked sweet potatoe Fries. Loved it.

Reply
Martunia - April 21, 2024, 7:57 p.m.

Super good! It tastes amazing with sweet potato fries 🥰

Reply
isabela - April 14, 2024, 8:03 p.m.

Used coconut yogurt instead of soy… I am still trying to get rid of the strong coconut flavor. I have added as many things as I can think of and It still taste like coconut… a green coconut. Next time… follow the recipe.

PUL small logo PUL Team - April 14, 2024, 9:09 p.m.

Oh no! It might help to add some vegan mayonnaise or lime zest, Isabela 😊

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Lisa🌻 - April 5, 2024, 12:48 p.m.

I used it for the rainbow nourish bowl instead of the original sauce and I can truly recommend it!

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Mary - Feb. 27, 2024, 3:07 p.m.

Simple + delicious, made it with the roasted pepper sauce for fries. A hit!

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Elaine Rose - Jan. 21, 2024, 3:06 p.m.

Quick and easy!

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