This Avocado Jalapeño Dip combines ripe avocados, cream cheese, and pickled jalapeños for a creamy, tangy Tex-Mex dip that comes together in minutes. The addition of Mexican crema and chicken bouillon powder creates a rich, savory depth that sets it apart from basic guacamole.
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In a blender, combine the cream cheese, Mexican crema, sour cream, lime juice, chicken bouillon powder, garlic powder, and pickled jalapeños.
Add the cilantro and avocados to the blender.
Blend on high until the mixture is completely smooth and creamy.
Serve immediately with your favorite chips or vegetables.
Store covered in an airtight container with plastic wrap pressed directly on the surface for up to 4 hours. Do not freeze.
food processor or blender · mixing bowl
Yes, prepare it up to 4 hours ahead and store covered in the refrigerator. Press plastic wrap directly onto the surface to prevent browning.
The lime juice helps, but store it in an airtight container and press plastic wrap directly on the surface. Make it no more than 4 hours before serving.
Yes—use 2–3 fresh jalapeños, seeded and minced, but reduce the lime juice slightly since pickled jalapeños add vinegar tang.
Tortilla chips, fresh vegetables, crackers, or warm flour tortillas work well.
Mix equal parts sour cream and heavy cream, or use all sour cream for a tangier result.
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