Greek Yogurt Guacamole is an avocado dip that is creamy, higher in protein and doesn’t brown. Making it perfect for parties!
Guacamole Dip That Doesn’t Brown
Seriously, have you “met” guacamole that doesn’t brown yet? Sign me up for this creamy Greek yogurt guacamole made with avocados, Greek yogurt, cilantro and jalapeno peppers. I tried this avocado dip recipe at my friend’s house and loved it right away.
Greek yogurt adds amazing creaminess and extra protein to a guacamole, not to mention it prevents this traditional easy Mexican appetizer from browning for a least 24 hours, making it perfect for a potluck or a busy weekend ahead.
Ingredients for Greek Yogurt Guacamole
- Avocados: I swear by Costco’s avocados, they are the creamiest and the tastiest ever! Keep in mind, they are very large, so you will probably need 2 for this avocado yogurt dip.
Ripe avocados have brown/black skin and are soft to the touch, not too soft. I shared an easy way to clean and pit avocados in my chickpea salad with avocado, which is to die for and super easy to make.
- Greek Yogurt: I highly recommend to buy organic and more than 2% fat content, at least 3.5%. Thank goodness, days when we thought low fat dairy is healthy are over. So, no 0% yogurt please, your guacamole dip won’t be creamy and will taste bland, trust me.
Greek yogurt is the secret to non-browning guacamole. Seriously, make it today, cover with plastic and watch magic unfold tomorrow – I usually prepare it on Thursday for a low key Friday night (aren’t we all exhausted by then?!).
- Spices: I added my measurements for spices, but this is where you can adjust everything to your taste. If serving Greek yogurt guacamole with chips, do not add too much salt, usually chips are salty already.
Control amount of spiciness by seeding jalapeños or not (seeds contain the heat, not so much the peppers themselves), and add garlic if you wish – sometimes I do, and sometimes I don’t feel like it.
You can also add fresh chopped red onion and tomatoes, if you wish.
Stir and enjoy!
More Mexican Dips
Greek Yogurt Guacamole
- 4 large avocados
- 1 cup Greek yogurt plain
- 1/4 cup cilantro finely chopped
- 2 tbsp jalapeños seeded & finely chopped
- 1/2 lime juice of
- 1/4 tsp salt
- Ground black pepper to taste
- Garlic to taste (optional)
- In a medium bowl, mash avocados with a fork or masher, leaving some in big chunks.
- Add Greek yogurt, cilantro, jalapeños, lime juice, salt and pepper; stir to combine. Serve with organic whole grain chips, along tacos and in chicken burritos.
I blend the cilantro, the jalapenos and a couple of slices of red onion in my Nutrabullet, for a totally creamy dip with the only chunks being the unmashed pieces of avocado.
A Russian home-kitchen chef here, thanks for your recipe ? I love Russian & Ukranian foods, but am always mixing my traditional diet that I grew up with using recipes from all over the world.
I’ve always made my guacamole like this, thought I was the only one who did this ? It’s so much creamier & delicious. I also love addition sweet, fresh corn kernels when they’re in season (canned corn isn’t an option in my opinion), or even finely diced, sweet, red bell peppers. And lots of freshly ground cumin & corriander seeds that have been lightly toasted! Yum! The sweet, crunchy bits in the guacamole are amazing playing off the smokey flavored spices & the tart citrus, especially with some beautiful organic, blue corn chips.
A heads up to anyone who doesn’t have limes or lemons on hand to give flavor & prevent browning of your avocados – you can substitute with a pinch of citric acid or a small splash of organic apple cider vinegar (the real apple cider vinegar with sediment in it). It still tastes great & works perfectly to keep your avocados just as green as when you first mashed them up.
This is also a trick you can use to prevent avocado halves from turning brown in the fridge. Just dab a bit on with your finger or a pastry brush. Works every time ☺️
I hear you! To be honest I have adapted most of my Ukrainian dishes to healthy ones and we rarely make heavy traditional foods. But anyways, those are such great tips!!! I agree about canned corn but corn idea sounds great! I also would hire you as the recipe promoter. Everything you said sounds mouthwatering haha.
I made this for our family Christmas Eve dinner and while everyone noticed the extra tang, they all ate and enjoyed it just as much as much as that old recipe I’ve always made without. They must have! They finished it all before I ever had a chance to sit and enjoy any, lol!
Haha. I love its creaminess. For less tang you can try organic sour cream next time. Or half of it and half yogurt. Happy new year!
I loved this recipe!
I would never think of adding Greek yogurt to a guacamole. This is genius!