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Avocado and olive dip in a bowl with a hand picking up a cracker and scooping up the dip.
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5 from 2 votes

Avocado, Olive and Jalapeño Dip

A yummy easy dip made with tangy salty olives, fiery jalapenos and smooth avocado.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: Australian, Vegan
Servings: 6
Calories: 112kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 1 ripe avocado
  • 200 g 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
Metric - American

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: 112kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 394mg | Potassium: 364mg | Fiber: 5g | Sugar: 3g | Vitamin A: 976IU | Vitamin C: 93mg | Calcium: 27mg | Iron: 1mg