Avocado-Cucumber Dip

Avocado-Cucumber Dip
Summary

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!

  • Prep time
    5 min
  • Servings
    2 Servings
  • Serving size
    1/4 cup
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 55

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 3g
    • Dietary Fiber 2g
  • Protein 2g
Ingredients

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
Directions

Directions

  1. In a medium bowl, mash the avocado with a fork until the desired consistency (slightly chunky or smooth).

  2. 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.

  3. 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.

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