IE 11 is not supported. For an optimal experience visit our site on another browser.

Avocado Dip with Crudites

Healthy avocado dip
Nathan Congleton / TODAY


Avocado Dip
  • 3 ripe avocados
  • 3 limes, juiced and zested
  • 1 clove garlic, grated on a microplane
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup full fat plain Greek yogurt or labne
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 tablespoon Serrano chile, finely minced (optional)
  • Sea salt and pepper
  • 1/4 cup chopped cilantro, for garnish
  • 8 radishes, quartered
  • 1 handful green beans or runner beans, lightly blanched and shocked in ice water
  • 1 small handful asparagus, lightly blanched and shocked in ice water
  • 1 cup cherry tomatoes
  • 2 stalks celery, cut into 3-inch pieces
  • 1 rutabaga, sliced paper thin on a mandoline
  • 1 cup sugar snap peas, lightly blanched and shocked in ice water
  • 1 bunch tri-colored carrots, cut in half lengthwise

Chef notes

This dish is a great swap for chips and guacamole. People are always concerned that guacamole and chips are not a healthy choice. The reality is that the guacamole itself is actually really good for you, it's the chips that aren't. This is a great alternative that uses fresh raw veggies instead of chips!

For the crudités, feel free to improvise and use your favorite fresh veggies, these are some that I like to use.


For the avocado dip:

Using a mortar and pestle, combine all of the ingredients, except the chopped cilantro. Work until smooth but still somewhat chunky. Alternatively, pulse the ingredients in a food processor.

To serve:

Place 6 cups of crushed ice inside a large bowl and nest a small bowl in the middle. Fill the small bowl with the avocado dip and garnish with chopped cilantro. Place the vegetables around the small bowl, sticking into the crushed ice. Serve immediately.