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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 have it as a snack any other day too. Cucumber slices or Belgian endives also make for great dipping!
5 min prep time
2servings
1/4 cup dip + 1 slice bread
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Step-By-Step Instructions:
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In a medium bowl, mash the avocado with a fork until the desired consistency (slightly chunky or smooth).
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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. Spread over sandwich thin to serve immediately or cover and refrigerate for up to 8 hours.
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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
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Serving Size
1/4 cup dip + 1 slice bread
- Amount per serving Calories 180
- % Daily value*
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Total Fat
7g
9%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 360mg 16%
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Total Carbohydrate
27g
10%
- Dietary Fiber 8g 29%
- Total Sugars 3g
- Added Sugars 2g 4%
- Protein 6g
- Potassium 320mg 7%
Ingredients
avocado
1/2 small
pickling cucumber ((such as Kirby) or 1/3 small cucumber)
1 whole
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
black pepper
1/8 tsp
whole wheat bread (sandwich thins)
2 slice
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