This Avocado Jalapeño Dip combines ripe avocados, cream cheese, and pickled jalapeños into a smooth, spicy-creamy dip that comes together in minutes. It's ideal for gatherings, potlucks, and game-day snacking with tortilla chips.
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Prices vary by store
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In a food processor, combine the cream cheese, pickled jalapeños with their juice, avocados, and sour cream or Mexican crema.
Add the juice of three limes.
Add the chicken bouillon powder (or salt), black pepper, and garlic powder.
Add the bunch of cilantro.
Blend everything in the food processor until it is smooth and well combined.
Transfer the dip to a serving bowl.
Serve with your favorite tortilla chips and enjoy.
Refrigerate covered for up to 3 days; press plastic wrap onto the surface to prevent browning. Stir before serving and add fresh lime juice to refresh.
Yes, prepare it up to 2 hours ahead. Cover with plastic wrap pressed directly onto the surface to prevent browning, and refrigerate until serving.
Coat the surface with lime juice and cover tightly with plastic wrap. Serve within 2 hours for best color and freshness.
Yes, but roast or char 3–4 fresh jalapeños first, then finely dice them. You'll lose the tangy brine flavor, so add 1 tbsp lime juice for acidity.
No, it contains cream cheese and sour cream. Substitute with dairy-free cream cheese and coconut cream or cashew sour cream for a vegan version.
Refrigerate in an airtight container for up to 3 days. Stir in extra lime juice before serving if browning occurs.
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