Smashed Avocado Dip Recipe

halve avocados

Slice the avocados lengthwise, twist to separate halves, remove pits with a spoon or gently tap and lift out. Scoop the flesh into a medium mixing bowl.

Finely mince the red onion and jalapeño (if using). Seed and small-dice half a tomato. Chop the cilantro. Measure out lime juice, salt, pepper, olive oil, and paprika so everything is ready.

mash

Using a fork or a potato masher, coarsely mash the avocado in the bowl until you reach your desired texture: mostly smooth with some small chunks for texture, or leave chunkier if preferred.

season and mix

Immediately add the lime juice, sea salt, and black pepper to the mashed avocado and stir to combine. The acidity helps prevent browning and balances the richness.

Fold in the minced red onion, diced tomato, chopped cilantro, and minced jalapeño. Taste and adjust seasoning — add up to an additional 0.5 tsp salt or more lime juice if needed.

Transfer the smashed avocado dip to a serving bowl. Drizzle the extra virgin olive oil over the top and sprinkle smoked paprika evenly. If using, scatter the crumbled feta or cotija cheese over the dip.

Serve immediately with tortilla chips, vegetable sticks, toasted bread, or use as a sandwich spread. If you need to store, press a piece of plastic wrap directly onto the surface of the dip to minimize air contact and refrigerate for up to 24 hours; expect slight browning on the surface which can be scraped off.