This Avocado, Olive & Jalapeño Dip recipe has become one of my most loved recipes. It's not a guacamole, but it is a sort of relation to it.
My friends all request that I make it for parties, and there is never any left over when I put it out as an appetizer before serving lunch or dinner. You NEED this delicious and easy dip in your life. It's a party starter. It would go excellently with my Super Seed crackers, if you wanted to be extra fancy.
This tangy avocado based dip is everything you could ever want in a dip. Creamy from the avocado, salty from the olives, spicy from the jalapenos with a citrus zing from some added lemon.
How on earth did I come up with a dip that has both avocados and olives in it? Well, I tried something similar in Australia which I bought in a greengrocer, which was supposed to be part of a picnic. I ate almost the whole lot on my own before the picnic started! It's that delicious.
I'd never tasted a dip quite like it, and just had to try and recreate the flavour to bring back to the UK. I'm super glad I did, becuase although the ingredients might seem a little odd, they all really work well together!
Avocado- creamy and delicious. And not just for making guacamole!
Olives- Use good quality jarred green olives. The kind without the pips. Do not (I repeat, fo NOT!) use black olives. They look dreadful in this dip!
Jalapeños- A few slices of tangy, slightly hot jalapeños make this dip really zingy and more-ish. Add as many as you like.
Lemon- The juice of the lemon not only helps keep the lovely bright colour, but it adds a lovely tang to the dip.
Parsley & a Spring Onion- these round out the flavour of the dip.
Simply whizz everything up in a food processor until chunkily smooth. Serve with crackers, crudites and a glass of dry white wine!
It will still taste good for about 2 days in the fridge. It won't be so vibrantly green however.
It will be ok outside for an hour or two, depending on how hot it is. Keep it in the shade!
Make sure to add a layer of lemon juice over the top to keep the dip looking fresh.
I don't recommend freezing it. However if you do, it will be perfectly fine. Just defrost it gently in the fridge.
This dip is perfect for serving up as part of a party spread. Or just for snacking on when unexpected guests arrive as it's so easy to whip up in minutes.
Try serving it with these other yummy snacky things.
- Chunky Rocket, Olive & Cashew Pesto Dip
- Miso & Rosemary White Bean Dip
- Carrot and Caraway Puree on Rosemary Sea Salt Crackers
- If you want something nice to dip with it try these scrummy sweet potato crackers.
This dip makes a great topping for vegan baked potatoes - we have lots of delicious toppings ideas here that you may love!
If you do try my yummy Avocado, Olive & Jalapeño dip and love it, please share it and leave us a comment below! x
Avocado, Olive and Jalapeño Dip
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 1 ripe avocado
- 200 g (1⅛ cups) drained pitted green olives (good quality jarred is fine)
- 5-10 slices of jarred Jalapeño peppers (go mild, or go crazy)
- 1 spring onion
- Juice ½ lemon
- Whizz the whole lot up in a food processor. Taste for spicyness and add extra Jalapeños if you want more heat.
- Serve in a pretty bowl with some yummy crackers or crudites.