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    Home » Recipes

    Avocado, Olive & Jalapeño Dip

    Published: Mar 10, 2018 · Modified: Jan 6, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Jump to Video

    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.

    A hand placing the avocado dip on the table. There are crackers in the background. this recipe
    Yummy avocado, olive and jalapeno dip.
    Jump to:
    • 🥑Ingredients
    • 👩‍🍳How-To
    • ❓FAQ
    • Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    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.

    Avocado and olive dip in a bowl with a hand picking up a cracker and scooping up the dip.
    Yummy avocado, olive and jalapeno dip ready to serve!

    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!

    🥑Ingredients

    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.

    👩‍🍳How-To

    Simply whizz everything up in a food processor until chunkily smooth. Serve with crackers, crudites and a glass of dry white wine!

    ❓FAQ

    How long does this dip last in the fridge?

    It will still taste good for about 2 days in the fridge. It won't be so vibrantly green however.

    How long does this dip last outside?

    It will be ok outside for an hour or two, depending on how hot it is. Keep it in the shade!

    How do I keep the dip looking green and fresh?

    Make sure to add a layer of lemon juice over the top to keep the dip looking fresh.

    Can I freeze this dip?

    I don't recommend freezing it. However if you do, it will be perfectly fine. Just defrost it gently in the fridge.

    Avocado and olive dip in a bowl on a table with crackers in the background.
    Yummy avocado, olive and jalapeno dip ready to serve!

    Serving Ideas

    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

    📖 Recipe

    Avocado and olive dip in a bowl with a hand picking up a cracker and scooping up the dip.

    Avocado, Olive and Jalapeño Dip

    Louise-Claire Cayzer
    A yummy easy dip made with tangy salty olives, fiery jalapenos and smooth avocado.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Snack
    Cuisine Australian, Vegan
    Servings 6
    Calories 112 kcal

    Equipment

    • food processor

    Ingredients Note:

    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!!)

    Ingredients

    • 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
    • Parsley

    Instructions

    • 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.

    Video

    Notes

    If you're making this for more than 4 people, I suggest you make double. It's that good.

    Nutrition

    Calories: 112kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 394mgPotassium: 364mgFiber: 5gSugar: 3gVitamin A: 976IUVitamin C: 93mgCalcium: 27mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Candace says

      February 13, 2024 at 10:31 pm

      5 stars
      The recipe is really good! I was out of playing jalapeños, so I used some cowboy candy and it’s just perfect for topping my baked potato instead of butter!

      Reply
      • Louise-Claire Cayzer says

        February 14, 2024 at 10:29 am

        Making it with cowboy candy jalapeños sounds so good! I'm so happy you like the recipe!

        Reply
    2. JOHANNE says

      February 21, 2017 at 2:45 pm

      I'd never have thought to put olives in with avocado. I Love olives! Great idea for a spread. Thank you

      Reply
      • louise says

        February 21, 2017 at 9:21 pm

        It's so SO yum.. I hadn't thought of combining them either until I tried that dip in Australia. You must try it..

        Reply
    3. Emma @ Supper in the Suburbs says

      February 17, 2017 at 1:50 pm

      This looks delish Louise! I love avocados, olives and jalapenos. It's as if this was made for me 😛

      Reply
      • louise says

        February 18, 2017 at 6:12 pm

        It's so yum, let me know if you make it! x

        Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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