Smashed Avocado Dip Recipe

Name: Moxies Beaver Creek Restaurants SMASHED AVOCADO DIP Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 whole ripe avocados; 2 tbs fresh lime juice; 3 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 whole shallot, very finely minced; 1 whole garlic clove, minced; 2 tbs fresh cilantro, finely chopped; 0.5 whole jalapeño, seeded and finely minced (optional); 2 tbs plain Greek yogurt (or sour cream for richer flavor); 1 tbs extra-virgin olive oil; 0.25 tsp ground cumin; 0.25 tsp smoked paprika (optional, for garnish); 6 whole cherry tomatoes, halved (optional); 1 cup tortilla chips or vegetable sticks

Inspired by Moxies Beaver Creek Restaurant

Time15m

Serves2

(270 Cals, 2 servings)

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Ingredients

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Avocado Base

2 whole ripe avocados

2 tbs Fresh lime juice

3 tsp fine sea salt

1 tsp freshly ground black pepper

Aromatic Mix-ins

1 whole shallot, very finely minced

1 whole garlic clove, minced

2 tbs fresh cilantro, finely chopped

1/2 whole jalapeño, seeded and finely minced (optional)

Creaminess & Finish

2 tbs plain Greek yogurt (or sour cream for richer flavor)

1 tbs extra-virgin olive oil

1/4 tsp Ground cumin

1/4 tsp smoked paprika (optional, for garnish)

To Serve

6 whole cherry tomatoes, halved (optional)

1 cup tortilla chips or vegetable sticks

Method

Avocado Base

Prepare avocados

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium bowl.

Add the lime juice immediately to the avocado flesh to preserve color and add brightness.

Using a fork or potato masher, smash the avocado to a chunky consistency—leave some small pieces for texture. Aim for about 3–5 mm chunks.

Season the smashed avocado with 2 teaspoons of the sea salt and the black pepper; mix gently to distribute.

Aromatic Mix-ins

Finely mince the shallot and garlic. If you prefer a milder onion flavor, soak the minced shallot in cold water for 5 minutes, then drain before using.

If using jalapeño, halve, remove seeds and ribs for less heat, then mince finely. Add jalapeño, shallot, and garlic to the smashed avocado.

Stir in the chopped cilantro. Taste and add the remaining 1 teaspoon sea salt if needed.

Creaminess & Finish

Add the Greek yogurt (or sour cream) to the avocado mixture and fold in gently to achieve a creamy yet still chunky texture.

Stir in the extra-virgin olive oil and ground cumin until combined. Adjust seasoning: add more lime juice, salt, or pepper to taste.

Transfer the dip to a serving bowl and sprinkle the smoked paprika over the top for color and a hint of smokiness, if using.

To Serve

Garnish with halved cherry tomatoes around the edge or a few cilantro leaves if desired.

Serve immediately with tortilla chips or vegetable sticks. If not serving right away, press a piece of plastic wrap directly onto the surface of the dip to minimize browning and refrigerate for up to 24 hours; stir gently before serving.