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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:
- In a medium bowl, mash the avocado with a fork until the desired consistency (slightly chunky or smooth).
- 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.
- 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.
Nutrition facts
2 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 55
-
Total Fat
3.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 160mg
-
Total Carbohydrate
3g
- Dietary Fiber 2g
- Total Sugars 0g
- Added Sugars 0g
- Protein 2g
- Potassium 0mg
- Phosphorous 0mg
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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